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    You are here: Home / Main Menu Recipes / Laing

    by Jenalyn Rose Forbes · published: Apr 13, 2016 · updated: Jan 6, 2020

    Laing

    Jump to Recipe Print Recipe

    Laing Bicolanos love anything spicy, as well as cooking food with gata (coconut milk). This probably why a lot of dish in the Bicolano cuisine often starts with “ginataan.”

    laing with dilis

    And because these Southern Luzon natives have a strong affinity with chili peppers and gata, they have invented Laing, which a popular spicy vegetable dish.

    A lot of local restaurants in the Philippines have this delicious meal in their menu, even those that are not in the Bicol area. A tip that is advised by many cooks when making Laing is to only use dried taro leaves, and not the raw ones.

    According to these experts, drying the gabi leaves will remove the calcium oxalate found in gabi, since it causes an itchy sensation in the mouth.

    laing with shrimp

    These days, dried gabi leaves can now be bought at any supermarkets or grocery stores, which is very convenient for those who don’t have the time to dry their gabi.

    There are several versions of Laing in the Philippines, especially in places other than Bicol. Some prefer their spicy dish very dry, while some want theirs very creamy.

    laing bicol

    Pork is traditionally the main meat of this dish, but there are cooks who also use beef or dried fish, too.

    There are even some recipes that doesn’t require any meat at all, which makes Laing more healthy and vegetarian-friendly.

    Recipe

    laing recipe

    Laing Recipe

    Jenalyn Rose Forbes
    Laing is a classic Bicolano food that is made from dried shredded taro (gabi) leaves, or sometimes with stems. It is cooked with coconut milk, chili peppers, and bagoong (shrimp paste) until sauce have dried up.
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    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Filipino
    Servings 1
    Calories 2005 kcal

    Ingredients
      

    • 500 g dried taro leaves
    • 150 g pork
    • 1 medium onion
    • 1 small ginger
    • 4 cloves garlic
    • 2 tbsp fish sauce
    • 400 g coconut cream

    Instructions
     

    • Sauté the pork, garlic, onion, ginger and pork
    • Add in the fish sauce then stir
    • Add water, then the coconut cream
    • Add in the taro leaves then let it be cook for 30-45 mins
    • add the rest of the coconut cream and stir
    • Boil for another 2-3 minutes
    • Add the red chilis
    • Serve

    Video

    Nutrition

    Calories: 2005kcalCarbohydrates: 77gProtein: 69gFat: 174gSaturated Fat: 136gCholesterol: 108mgSodium: 2949mgPotassium: 5283mgFiber: 29gSugar: 21gVitamin A: 24125IUVitamin C: 284mgCalcium: 663mgIron: 22mg
    Keyword laing, laing recipe
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    Jenalyn Rose Forbes, Food Blogger

    Hi I am Jen

    I so love it when I see my family smile after cooking a delicious meal for them and I am sure plenty of Mom's out there will feel the same way too. This is why I started this blog.

    Read more...

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