Laing is a classic Bicol dish made with dried taro leaves cooked in coconut milk, shrimp paste, pork, shrimp, and chilies.
It's creamy, savory, and best eaten with plenty of rice.
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Ingredients You'll Need
Notes and Substitutions
- Taro leaves: Also called gabi leaves. They are the leaves of the taro plant and can be fresh or dried. Handle them gently and cook them well to avoid any itchy feeling.
- Proteins: I used pork and shrimp, but smoked fish, dried fish, or chicken also work. Use what you like or what you have.
- Coconut milk: I used coconut milk and coconut cream for a thicker, creamier sauce. You'll need about 5 cups total.
- Shrimp paste: Adds the salty, savory flavor laing is known for. I usually use sautéed shrimp paste, but raw shrimp paste also works.
How to Make Laing (Step-by-Step)
Step 1: Prepare the taro leaves
If using fresh taro leaves, pull the leaves away from the thick stems and veins. Rinse them lightly in a colander without rubbing or squeezing.
If using dried taro leaves, cut them into smaller pieces if needed.
Handle taro leaves gently and cook them well. Rough handling or undercooking can cause an itchy feeling in the mouth or throat.
Step 2: Prepare the shrimp
Devein 8 ounces shrimp by making a small cut along the back, then pull out the dark vein with a toothpick or skewer.
Snip off the sharp tip below the eyes, then season with salt and pepper.
Step 3: Sear the shrimp
Heat a little oil in a wok or wide pan over high heat.
Sear the shrimp just until they change color, then transfer to a plate.
Step 4: Brown the pork
Add 8 ounces pork (sliced) with a small amount of water.
Cook over medium heat until browned and slightly crisp as the fat renders out.
Season with salt and add a little oil if needed. Move the pork to one side of the pan.
Step 5: Sauté the aromatics
Sauté 3 tablespoons ginger (cut into thin strips) until lightly browned.
Add 6 garlic cloves (minced) and 1 medium onion (chopped), then cook until softened.
Add your chilies (to taste) and sauté until blistered. This brings out their flavor and helps mellow the heat.
Step 6: Add the shrimp paste
Stir in 2 tablespoons shrimp paste until it is mixed well with the pork and aromatics.
Step 7: Add the coconut milk
Add 2 cans coconut milk and 1 can coconut cream.
Stir and scrape the bottom of the pan, then bring to a boil.
Step 8: Add the taro leaves
Add 3.5 ounces dried taro leaves to the boiling coconut mixture. Gently press them down gently to submerge.
Cover and simmer over medium heat for 30 minutes. Do not stir or touch the leaves during this time.
Let the steam soften and cook them down. This helps avoid the itchy feeling from undercooked or roughly handled taro leaves.
Step 9: Add the shrimp
Add the shrimp and gently press them into the sauce. Cover and cook for another 10 minutes.
If the sauce is still thin, let it cook uncovered until it thickens more. At this point, you can stir the laing.
Taste and adjust with fish sauce, salt, and pepper. Turn off the heat.
Serve and enjoy your laing with steamed rice or sinangag!
Cooking Tips
- Handle taro leaves gently and cook them well.
- Do not stir the leaves while they simmer.
- Once fully cooked, you can mix the laing gently.
- Let the sauce reduce slowly for better flavor.
Recipe FAQs
Laing is a Bicol dish made with taro leaves cooked in coconut milk, shrimp paste, and chilies.
Taro leaves can cause an itchy feeling if they are handled too much or not cooked well. Cook them thoroughly and avoid stirring too early.
Yes. You can use fresh or dried taro leaves. Handle them gently and cook them well.
Yes, Laing freezes well. Store it in an airtight container and freeze for up to 3 months. Thaw and reheat before serving.
More Coconut Milk Recipes
- Ginataang manok: Chicken cooked in coconut milk.
- Bicol express: Spicy pork with shrimp paste.
- Ginataang gulay: Vegetables in a creamy sauce.
- Ginataang tilapia: Tilapia with leafy greens in coconut sauce.
- Kaldereta sa gata: Beef caldereta with coconut milk.
- Ginataang alimasag: Crabs cooked in coconut sauce.
- Ginataang puso ng saging: Banana blossoms with pork and shrimp.
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📖 Recipe
Laing
Equipment
- Wok or wide pan
Ingredients
- 3.5 ounces dried taro leaves
- 8 ounces shell-on shrimp deveined
- 8 ounces pork belly or shoulder sliced
- 3 tablespoons ginger cut into thin strips
- 6 garlic cloves minced
- 1 medium onion chopped
- Chili pepeprs to taste
- 2 tablespoons shrimp paste raw or sautéed
- 2 (13.5-oz) cans coconut milk
- 1 (13.5-oz) can coconut cream
- Fish sauce, salt, and pepper to taste
- Neutral oil
Instructions
- Prepare the taro leaves and handle them gently.
- Season the shrimp, then sear in a little oil over high heat until they change color.
- Add the sliced pork with a splash of water and cook over medium heat until browned.
- Sauté the ginger, garlic, onion, and chilies.
- Stir in the shrimp paste.
- Add the coconut milk and cream, then bring to a boil.
- Add the taro leaves and press down gently. Cover and simmer over medium heat for 30 minutes. Do not stir.
- Add the shrimp and cook for another 10 minutes.
- Season with fish sauce, salt, and pepper.
Notes
- Taro leaves: Also called gabi leaves. Use fresh or dried. Handle gently and cook well.
- Proteins: I used pork and shrimp, but smoked fish, dried fish, or chicken also work.
- Coconut milk: I use coconut milk and coconut cream for a thicker sauce.
- Shrimp paste: Adds the salty, savory flavor laing is known for. Raw or sautéed shrimp paste both work.
- Handle taro leaves gently and cook them well.
- Do not stir the leaves while they simmer.
- Once fully cooked, you can mix the laing gently.
- Let the sauce reduce slowly for better flavor.
Lenore says
Very delicious. Thank you i made it last night!
Nora Reyes says
That's great. Thanks, Lenore!