Laing
A Bicolano dish of taro leaves cooked in coconut milk, tied to the region's real taro cultivation. It carries a genuine safety point worth stating plainly: raw or undercooked taro leaves contain calcium oxalate crystals that cause real throat and mouth irritation if eaten before being fully cooked down, which is exactly why traditional Bicolano cooks often prefer dried taro leaves in the first place, since drying meaningfully reduces that irritant content compared to using fresh leaves. Thorough, patient cooking in the coconut milk is what makes the dish safe to eat, not just flavorful. Traditional versions often include pork, dried fish, or shrimp paste for depth, making a fully vegan version a genuine simplification worth noting rather than assuming.
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 150g dried taro leaves (or well-cooked fresh taro leaves)
- 2 cans (800ml) coconut milk
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3-4 Thai chiles, sliced
- 2 tbsp shrimp paste (bagoong) or soy sauce for a vegan version
- 200g pork belly, sliced (optional)
Steps
- If using fresh taro leaves, wilt them slightly and set aside; dried leaves can go in directly.
- Sauté the onion, garlic, and ginger, then add the pork if using and brown lightly.
- Add the coconut milk, shrimp paste or soy sauce, and chiles, and bring to a simmer.
- Add the taro leaves and simmer low and slow for 30-40 minutes, stirring occasionally, until the leaves are fully tender and the coconut milk has reduced and thickened.
- Taste to confirm the leaves are fully cooked (no throat irritation) before serving with rice.