🇵🇭 Philippines recipe
Laing
Laing is a fiery specialty from the Bicol region of the Philippines, where coconut and chilies reign supreme. Dried taro leaves are slowly cooked in thick coconut milk with shrimp paste, pork, and an abundance of chilies until the coconut cream is fully absorbed and the leaves are meltingly tender. The dish is intensely rich, spicy, and deeply satisfying, embodying the bold flavors that define Bicolano cuisine.
Prep10 mins
Cook50 mins
Serves4
Difficultymedium
Ingredients
- 200g dried taro leaves (dahon ng gabi)
- 400ml coconut cream (kakang gata, first press)
- 200ml thin coconut milk (second press)
- 200g pork belly, cut into small cubes
- 3 tablespoons bagoong alamang (fermented shrimp paste)
- 1 medium onion, sliced
- 5 cloves garlic, minced
- 1 thumb-sized piece ginger, julienned
- 5-8 bird's eye chilies (siling labuyo), whole or sliced
- 2 long green chilies, sliced diagonally
- Salt to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 8 g
- Carbs
- 10 g
- Fat
- 22 g
