Laing – Taro Leaves in Coconut Milk

May 23, 2023May 23, 20230 0
Laing - A Traditional Filipino Dish made with Taro Leaves and Coconut Milk
in Main

Prep

30 min

Cook

45 min

Ready In

1 hour 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

150 g dried taro root , leaves washed ( we use taro leaves , for some funny reason , Recipezaar insists with taro root )
4 cups thick coconut milk
1 onion
2 tablespoons crushed garlic
2 tablespoons chopped ginger
2 tablespoons vinegar
1 stalk lemongrass , tied in bundle
250 g smoked fish fillet , unboned
250 g pork , diced
250 g shrimp , deveined , skin and heads removed
2 cups additional coconut milk
2 tablespoons chili ( siling labuyo or jalapeno )
salt

Nutrision Information

Servings Per Recipe
4
Calories
738
Sugar
8g
Fat
61g
Laing is a traditional Filipino dish that originates from the Bicol region of the Philippines. It is a spicy and flavorful dish made with taro leaves and coconut milk. The addition of smoked fish and shrimp creates a perfect balance of flavors in each bite. This dish can be enjoyed on its own or served as a side dish to complement other Filipino dishes. The creamy texture and spicy flavors make it a popular choice for casual dinners and festive occasions.

Instructions

1.In a pot, combine 4 cups of thick coconut milk, diced pork, crushed garlic, chopped ginger, chopped onion, lemongrass, and vinegar. Allow them to boil.
2.Once the ingredients are boiling, add the smoked fish and shrimp. Continue stirring for a few minutes.
3.Add the dried taro root leaves and stir the mixture until it is completely absorbed.
4.Pour in additional coconut milk.
5.Mix in the chili and salt to taste. Stir gently and let it simmer until the taro leaves are cooked.
6.Once the taro leaves are cooked, remove the pot from the heat. Serve hot with rice.

PROS

Laing is a delicious and creamy main dish that is packed with flavorful ingredients.

It is gluten-free and can be easily made vegan by removing the pork and shrimp.

This dish can be reheated and enjoyed as leftovers.

CONS

This dish may be higher in calories and fat due to the use of coconut milk.

It may not be suitable for those with seafood allergies.

HEALTH & BENEFITS

Taro leaves contain essential vitamins such as Vitamin C and Vitamin A.
Coconut milk has lauric acid which has been shown to have antimicrobial properties.
Garlic and ginger have anti-inflammatory and anti-bacterial properties.

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