Laing Tagalog


Filipino Catholics observe Cuaresma or Lent, most observants believe that the personal reflection demanded by Lenten practices are more fruitful if the individual refrains from heavy food indulgence and makes promise to abstain from other common habits such as eating meat.

Every family makes a different version of this meatless dish. I am sharing this recipe for my new culinary group, KULINARYA . Make it once and then tweak the recipe to your preference – but please do use with traditional ingredients!

Laing Tagalog
(Dried Taro leaves in Coconut Cream)

Ingredients

500 g Gabi or Taro Leaves (dried)
4-5 c Coconut Cream
3 cloves Garlic,crushed
1 onion, chopped
1 stalk Lemon grass, crushed and tied
1 tbsp Ginger,grated
3-4 Siling labuyo (chili)
150 g Shrimps, medium size
Salt and Pepper

In a casserole, sauté onions, garlic and ginger until aromatic. Add Lemon grass,Gabi leaves and pour coconut cream.

Simmer until cream is reduced in half. Add Siling Labuyo and Shrimps. Stir from bottom to top delicately and season with salt and pepper. Simmer for another 15-20 mins on low fire or until you smell the coconut oil.

Food Notes:

  1. Laing is a popular dish from the Bicol Region.
  2. My Grandma’s grandma said that to avoid scratching any part of your body while preparing this dish if you don’t want your laing to be itchy in your mouth.
  3. If you cannot find fresh coconut you can replace it with one pack of coconut milk and one pack of coconut cream)
  4. You may use crab or other seafood—or Tuyo (dried fish)
  5. Add more chillies for a spicier version.
  6. Laing gets better as day passed by—eat them the next day !

KULINARYA was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture & its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!


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About Chef Day

My Passion : Cook, Eat and Celebrate Life !
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20 Responses to Laing Tagalog

  1. I love Laing. I wish I can find Taro leaves here but the ones I found are dried so I don’t know how they would do. My family are Ilocanos and Laing is also a popular dish in those parts (Cagayan and Isabela) of the country. Thanks for sharing your recipe.

  2. wok with ray says:

    Thank you for posting this delicious dish Chef and I agree 100% that it’s best eaten after a day or even more because of some sort of fermentation that occurs and of course with all that yummy and rich coconut milk and the essence of shrimp being sucked in the dish. This is one of those dishes that get better as it age – just like us men, Ha ha ha, ok ouch! No batok from women, I’m just joking. Pass the St. Migs Chef and we’ll have that as a pulutan! Cheers!!

  3. Adora's Box says:

    I can only sit, stare and marvel at that laing photo. It looks so delicious! Unfortunately I can’t get hold of laing where I am so I just have to imagine the taste.

  4. I love laing and I was going to share this too for KCC haha. My husband craves for it from time to time and luckily dried taro leaves are readily available here in SoCali

  5. trissalicious says:

    I love laing as well Ray! Never made it myself though – but your post has given me the courage to do so!

  6. Joy says:

    I have never heard of this before. It looks great.

  7. My yaya was Bicolana and I remember her making this for our family all the time. It’s so good but had never attempted to make it myself. Thanks for sharing your recipe, time to look for some gabi leaves!

  8. cusinera says:

    I love Laing….beautiful with fried fish, totally agree with sticking to the traditional ingredients=), masarap pag medyo maanghang…mapaparami sa kanin!

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