Here is an awesome Filipino Laing Recipe just for you. Laing is a Filipino dish composed of dried taro leaves and coconut milk. It was first introduced in the province of Bicol. This dish has been very famous — it is popular within the Philippines and also outside of the country. Since the purpose of this blog is to raise awareness about Filipino Food and Recipes, I hope that this awesome dish will soon get the international credit that it deserves.
Preparing this Laing Recipe is simple and easy. As I mentioned in the video (see the video below), we do not need to sauté or use any cooking oil. simply combine the initial ingredients with the coconut milk and boil until the meat gets tender. When you add the dried taro leaves, make sure that you not stir right away. Let the leaves absorb the liquid. you will know that enough liquid is absorbed because the leaves will slowly sink and the color will be a bit darker.
We are not using any seasonings in the recipe — all we have is bagoong or balaw (shrimp paste) to add extra flavor. Aside from the taro leaves, which is the most important ingredient along with the coconut milk, I used pork for this recipe. If you want to add shrimp, feel free to do so but try to add it towards the end so that it won’t get overcooked.
Laing is best served with warm steamed rice. I also think that left over laing tastes better. What I usually do is cook laing a day before consumption. I place it in a big jar and put it in the fridge overnight. Simply transfer it in a pan or you can also microwave it to reheat before eating.
Try this Laing Recipe. Cheers!
Laing Recipe
Ingredients
- 3.5 oz taro leaves dried
- 6 cups coconut milk
- 2 cups coconut cream
- 1/2 cup shrimp paste bagoong or balaw
- 1/2 lb. pork shoulder thinly sliced
- 5 to 7 pieces red chilies
- 1 piece onion sliced
- 1/2 cup sliced ginger
- 8 cloves garlic crushed
Instructions
- Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil.
- Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking on the bottom of the cooking pot.
- Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. You can gently push the leaves down so that it can absorb more coconut milk.
- Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
- Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Jan says
Ano po brand ng taro leaves na ginamit nyo? Thank You.
Fe Cagasan says
Thank you very much for the laing recipe my family and friends loves Laing with tinapa it’s very delicious .Thanks for sharing your recipe
Vanjo Merano says
You are welcome, Fe. Thanks for the feedback. I’m happy to know that your friends and family liked it.
Mariel says
Nasa Pilipinas palang ako kuya tinatry ko na talaga mga recipes mo, lahat masarap swerte ako na maraming filipino supermarkets malapit dito sa amin ngayon, nakaka bawas ng homesickness mga recipes mo. Thank you po and God bless!
Pnory. says
Will it be come maanghang if red chilies are added? Can the additions of the red chilies be optional? Will it work?P
Julian Mauricio says
Is there a substitute for shrimp paste? I want to make laing but one of us here at home is allergic to shrimp.
Vanjo Merano says
Yes. You can use fish sauce.
Elaine says
Followed the recipe to a T. My Laing came out very sweet when I added the coconut cream. How can I remedy this?
Vanjo Merano says
Elaine, thanks for your question. This is the first time that I got a feedback regarding coconut milk being very sweet. I apologize, but I have to ask this question: Can you please tell me the brand of the coconut cream that was used? I want to be sure that you did not use a product called sweetened condensed coconut milk (or cream).
Coconut cream and coconut milk is not sweet at all.
Irish says
Hi sir.. can I use fresh taro..since I have lots of taro here.and my husband loves it.. I just don’t have time to drY them.thanks for your answer.
Vanjo Merano says
You can use fresh taro leaves if you prefer. Dried taro is recommended though because it can absorb more coconut milk which helps make your laing dish more pleasing to eat.
Celina says
I only used 1 can of coconut milk 🙁 I read it by mistake it breaks my heart to see my laing so short with fluids
Vanjo Merano says
I’m sorry to hear that. Look at the bright side, you now know what to do next time. Happy New Year!
Joanna says
May substitute ba for coconut cream? Can i just add more coconut milk?
Your recipes are awesome!!!
Rose says
Good day ! Mr. Vanjo paano po maiiwasan maging makati ang laing? thanks so much po.
Vanjo Merano says
Hi Rose, depende yan sa quality ng gabi leaves na gagamitin mo. Although ang kasabihan ay huwag hahaluin kaagad ang taro leaves pagkalagay -- pabayaan muna itong kumulo at maluto ng ilang minuto.
Janet Mulvihill says
Thank you so much for sharing your recipes. I love to cook and ive been trying some of your shared recipes.I missed this Laing so much since I’m here in US. My late father was a good cook and this is one of his specialties but can’t remember exactly how he prepared it.A all I can remember is he picked fresh taro leaves at our backyard and hang them to air dry.I just found dried taro leaves. From an Asian store. Few more ingredients and I’m ready to go. Thanks again.
Vanjo Merano says
Hi Janet -- good to hear from you. I hope that this dish can bring back all the good memories that you had with your dad.
You are welcome. Let me know if you have questions.
Janet Mulvihill says
Hi Vanjo,
I did trued your Laing recipe with a little changes like using jalapeño,pork loin etc. and it turned out very good.Infact, my friends loved it and even my American friends who tasted it for the first time liked it much. And yes it really brought back the old memories.Thanks again for sharing.
Note: I wanted to share the pictureof the Laing I’ve made but I don’t know how lol.
Janet
Vanjo Merano says
Hi Janet, glad to hear from you. I appreciate the feedback.
If you have an Instagram account, you can upload it there and use the hashtag #PanlasangPinoy
Edilberto L. Catalan says
Thank you very much. Will try the recipe which is very simple to follow.
Vanjo Merano says
You are welcome, sir.
Oysa says
Hi, thanks for your video.
Can i add chicken instead of pork or may you please suggest any alternatives.
Thank you! 🙂
Jan Kevin de Quiroz says
You can actually substitute tinapa, as well. Sardines can also be a good substitute instead of adding pork and balaw. Trust me, I come from Bikol and this dish comes to mind all the time whenever I think of all the things I miss back home.
Hami says
wooow…my favourite ,thanks for sharinh
Vanjo Merano says
you are very welcome 🙂
Leah says
I like this recipe. I make laing using kale since taro leaves are not available in any store near me. It works well too. Salamat
charlie says
i love panlasang pinoy
charlie says
thanks for sharing..
Carmen Algire says
⭐️⭐️⭐️⭐️⭐️
Gie says
Thanks for sharing
Catherine says
That’s a great job. Thank you for sharing…
gold says
thank you thank you thank you