Filipino
Laing
Taro leaves in coconut milk
Dried taro leaves slowly cooked down in coconut milk with pork, shrimp paste and chillies, from Bicol.
- Serves 6
- Prep 15 min
- Cook 1 h
- Total 1 h 15 min
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Ingredients
10 items · serves 6- 100 g dried taro leaves (dahon ng gabi)
- 800 ml coconut milk (gata)
- 250 ml coconut cream (kakang gata)
- 200 g pork belly (liempo), cut into small pieces
- 2 tbsp shrimp paste (bagoong alamang)
- 1 thumb-sized piece ginger (about 30 g), cut into strips
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 5 bird's eye chillies (siling labuyo), chopped
- 4 long green chillies (siling haba), sliced
Contains: shellfish, coconut. Check product labels: brands differ.
Steps
5 steps- 1Put the coconut milk, pork, garlic, onion, ginger and shrimp paste in a wide pan, bring to a boil and simmer for ten minutes.
- 2Lay the dried taro leaves on top and leave them, without stirring, for about fifteen minutes until soaked through; stirring too early can make laing itchy in the throat.
- 3Stir gently and simmer uncovered for twenty-five to thirty minutes, stirring now and then, until thick.
- 4Add the coconut cream and the chillies and cook for about ten minutes more, until the oil separates and the laing is almost dry.
- 5Taste for salt, as the shrimp paste may be enough, and serve with steamed rice.