Laing (Filipino Taro Leaves in Coconut Milk)

Laing (Filipino Taro Leaves in Coconut Milk)

Contents

• Ingredients
• Instructions
• Tips and Notes
• Comparison: Fresh Whole Leaf vs. Shredded Dried Leaf Laing
• Frequently Asked Questions

Laing is a creamy, spicy Filipino stew made from dried or fresh taro leaves cooked in thick coconut milk with chili, garlic, ginger, and shrimp paste. Originating from the Bicol Region, it is also called pinangat locally and is known for its rich, savory flavor with a hint of heat. It is typically served as a vegetable side dish with white rice.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 2 cups (about 50 g) dried shredded taro leaves (or 8–10 large fresh taro leaves, stems removed and shredded)
• 2 cups (480 ml) coconut milk (first pressing or “kakang gata” if available)
• 1 cup (240 ml) coconut cream (optional, for thicker sauce)
• 200 g (7 oz) pork belly or shoulder, cubed (optional; can substitute with shrimp, fish flakes, or omit for vegan)
• 3–4 tablespoons shrimp paste (bagoong alamang)
• 6–8 pieces dried or fresh red chili peppers (siling labuyo or Thai bird’s eye), minced (adjust to taste)
• 4 cloves garlic, minced
• 1 medium onion or 3 shallots, chopped
• 1 thumb-sized piece ginger, sliced or minced
• 2 stalks lemongrass (tanglad), tied into a knot
• 2 tablespoons cooking oil
• Salt or fish sauce to taste
• 1 cup water (if using dried leaves)

Instructions

1. If using dried taro leaves, rinse them briefly in water to remove dust, then soak in a bowl of water for 10 minutes until softened. Drain and squeeze out excess water. If using fresh taro leaves, wash thoroughly and shred into thin strips (wear gloves to avoid irritation from calcium oxalate crystals).

2. In a large wok or deep pot, heat the oil over medium heat. Sauté the garlic, onion (or shallots), and ginger for 2–3 minutes until fragrant.

3. Add the pork belly (if using) and cook until lightly browned, about 5 minutes. Stir in the shrimp paste and minced chili peppers, cooking for another minute.

4. Pour in the coconut milk and add the lemongrass knots. Bring to a gentle boil, then lower the heat to a simmer.

5. Gradually add the softened dried taro leaves (or fresh shredded leaves) to the pot, stirring to combine. The leaves will shrink significantly. If using fresh leaves, add them in batches and stir until wilted.

6. Simmer uncovered for 20–25 minutes, stirring occasionally, until the leaves are tender and the coconut milk has thickened. If the mixture becomes too dry, add water (about ½ cup at a time) to maintain a saucy consistency.

7. (Optional) For a richer texture, stir in the coconut cream during the last 5 minutes of cooking.

8. Season with salt or fish sauce to taste. Discard the lemongrass knot before serving. Serve hot with steamed white rice.

Tips and Notes

• Calcium oxalate safety: Always cook taro leaves thoroughly (at least 20 minutes of simmering) to break down the needle-like crystals that can cause throat irritation. Dried leaves are generally safer but still require proper cooking.
• Consistency: The dish should be creamy but not soupy; keep simmering until the coconut milk reduces to a thick sauce.
• Spice level: Adjust the number of chili peppers to your preference. Traditional laing is spicy, but milder versions are common.
• Make-ahead: Laing tastes even better the next day as flavors meld. Store refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop.
• Vegan option: Omit meat and shrimp paste, and use 2 tablespoons of soy sauce or mushroom seasoning for umami.

Comparison: Fresh Whole Leaf vs. Shredded Dried Leaf Laing

Frequently Asked Questions

What is the difference between laing and pinangat?
In the Bicol Region, pinangat refers to the original version using whole taro leaves wrapped around a meat/seafood filling and steamed in coconut milk. Outside Bicol, laing typically means the version with shredded dried taro leaves cooked directly in coconut milk. The terms are sometimes used interchangeably.

Can I use frozen taro leaves instead of dried?
Yes, frozen taro leaves work well. Thaw them first, squeeze out excess moisture, and proceed as with fresh leaves. Reduce cooking time slightly since frozen leaves are already partially cooked.

Why is my laing bitter?
Bitterness can come from overcooking the shrimp paste or burning the coconut milk. Use low to medium heat and stir frequently. Also, ensure dried leaves are thoroughly rinsed to remove any dusty or old bits.

Is laing gluten-free?
Yes, as long as the shrimp paste and fish sauce used are gluten-free (most traditional brands are). Check labels for added wheat products.

How do I make it less spicy?
Remove the seeds and membranes from the chili peppers, or reduce the number of chilis. You can also use mild bell peppers for color without heat.

Related guides

• Filipino Chopsuey Recipe
• Ginataang Gulay: A Complete Guide to Filipino Vegetables in Coconut Milk
• Ginisang Ampalaya (Sauteed Bitter Melon) - Filipino Recipe Guide
• Ginisang Munggo: A Complete Guide to the Filipino Mung Bean Stew
• Pinakbet: A Complete Guide to the Classic Filipino Vegetable Stew

Sources

• Laing (food) - Wikipedia
• Laing