Laing

Dried taro leaves simmered in coconut milk with shrimp paste and chilies.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 216kcal

Author Nora Rey

Cost $12-$16

Equipment

Wok, sauté pan, or shallow pot

Ingredients

3.5 ounces dried taro leaves (dahon ng gabi) see note
8 ounces shell-on shrimp deveined; see note
8 ounces pork belly or shoulder sliced; see note
3 tablespoons finely julienned ginger
6 garlic cloves minced
1 medium yellow or red onion chopped
2 tablespoons shrimp paste raw or sautéed
2 (13.5-oz) cans coconut milk see note
1 (13.5-oz) can coconut cream see note
2-4 green or red chili pepeprs adjust to taste
Fish sauce, salt, and pepper adjust to taste
Neutral oil for searing and sautéing

US Customary - Metric

Instructions

For fresh taro leaves, gently pull them apart from the thick veins or stems. Rinse in a colander without agitating them to avoid releasing any irritants.
For dried taro leaves, cut into smaller pieces and rinse similarly.
To devein the shrimp, make a small cut along the back near the tail. Use a toothpick or skewer to gently pull out the long, dark vein. Then, snip off the sharp part just below the eyes. Season them with salt and black pepper before cooking.
Heat a little oil in a sauté pan or shallow pot over high heat. Quickly sear the shrimp on both sides just until they turn color. Then transfer them to a plate.
Add the pork with a splash of water. Cook over medium heat to brown and crisp it up, letting the fat render.
Season with salt and add a bit more oil if necessary. When it's browned and crispy, move the pork to one side of the pan.
Sauté ginger until lightly browned. Add garlic and onion, then sauté until softened. Add the chilies and sauté until blistered.
Stir in the shrimp paste, mixing it well with the aromatics and pork.
Add both coconut milk and coconut cream. Mix while scraping the bottom to release any flavorful bits. Turn up the heat and let it come to a boil.
Add taro leaves, gently pressing them down to submerge. Cover and simmer over medium heat for 30 minutes.
Do not stir or touch them during this time; the steam will wilt and cook down the leaves. Handle them gently and cook them thoroughly to avoid any itchy sensation.
Add the seared shrimp and add extra chillies, if you like more heat. Cover and cook for another 10 minutes.
Check the sauce; if it hasn't thickened to your liking, continue cooking uncovered until it reaches your desired consistency. At this point, you can stir the mixture.
Taste and adjust the seasoning with fish sauce, salt, and pepper as needed. Turn off the heat.

Notes

Taro leaves: You can use either fresh whole taro leaves or dried ones. Just remember to handle the leaves carefully to avoid irritation.
Proteins: I used shrimp and pork for this recipe; Yo can use another protein, like smoked fish, dried fish, or chicken. Each one works well, so feel free to mix it up depending on what you prefer or have on hand.
Coconut milk: I used both coconut milk and cream for a rich, creamy texture. You'll need 2 (13.5-oz each) cans of coconut milk and 1 (13.5-oz) can of coconut cream, amounting to about 5 cups coconut milk.
Shrimp paste: This key ingredient really brings out that savory, seafood flavor to the dish. I typically use sautéed shrimp paste, which I always have in my fridge. You can also go for the raw variety or throw in some dried or smoked fish to add an extra layer of umami.

PRO TIP: Handle taro leaves gently to avoid irritation caused by calcium oxalate crystals in the leaves. Over-stirring or rough handling can release more crystals, leading to an itchy sensation in the mouth and throat. Proper cooking, like prolonged simmering, breaks down these crystals, making sure they are safe and pleasant to eat.

Nutrition