Laing (Taro Leaves in Coconut Milk)
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
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store leftover laing in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if it appears too thick.
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