Side Dish

Laing (Taro Leaves in Coconut Milk)

Name: Laing (Taro Leaves in Coconut Milk)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 100 g dried taro leaves dried; 1,000 ml coconut milk full-fat; 1 pcs yellow onion chopped; 4 clove garlic minced; 2 tbsp ginger grated; 2 pcs green chili sliced; 1 tbsp bagoong alamang fermented shrimp paste (optional); 0.5 tsp salt; 0.25 tsp black pepper ground

Laing is a classic Filipino dish featuring taro leaves slow-cooked in rich coconut milk with aromatics and often chili for a spicy kick. This recipe delivers a creamy, flavorful side dish perfect for pairing with grilled meats or fish.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 597 kcal

Mise en place

Ingredients

100 gdried taro leaves, dried
1,000 mlcoconut milk, full-fat
1 pcsyellow onion, chopped
4 clovegarlic, minced
2 tbspginger, grated
2 pcsgreen chili, sliced
1 tbspbagoong alamang, fermented shrimp paste(optional)
0.5 tspsalt
0.25 tspblack pepper, ground

Equipment

large pot · spoon · deep skillet

The method

Step by step

1
If your dried taro leaves are not already shredded, gently tear them into smaller pieces.
About 5 min
Cook’s note: Handle dried taro leaves carefully as they can be brittle.
2
In a large pot or deep skillet, combine the coconut milk, chopped yellow onion, minced garlic, grated ginger, and sliced green chili.
About 5 min
3
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from scorching.
About 5 min
Cook’s note: Do not cover the pot during this initial stage to allow the flavors to meld.
4
Once boiling, reduce the heat to low and carefully add the dried taro leaves, pushing them down into the liquid.
Cook’s note: Do not stir the leaves immediately after adding them, as this can cause them to become itchy. Allow them to soften in the coconut milk first.
5
Let the mixture simmer, uncovered, for about 15-20 minutes, or until the leaves have softened considerably.
About 20 min
6
Gently stir the taro leaves into the coconut milk. Add the bagoong alamang (if using), salt, and black pepper.
Cook’s note: Taste and adjust seasoning as needed, especially if using bagoong, which is salty.
7
Continue to simmer on low heat, stirring occasionally, for another 30-40 minutes, or until the coconut milk has thickened and the leaves are very tender and have absorbed most of the liquid.
About 40 min
Cook’s note: The longer it simmers, the creamier and more flavorful the laing will be.
8
Serve hot as a side dish with steamed rice.

Per serving

Nutrition

54%Score

Calories: 596.8kcal
Protein: 6.5g
Carbs: 19.9g
Fat: 67.6g
Fibre: 6.7g
Sugar: 8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover laing in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if it appears too thick.