Laing
Lunch • Philippines
About Laing
Taro leaves cooked in coconut milk with chili and shrimp paste
How to Make Laing (Traditional & Healthy Version)
Laing is a beloved Filipino dish originating from the Bicol region, celebrated for its rich, creamy coconut flavors and earthy taste. Traditionally, Laing is made with dried taro leaves simmered in coconut milk, often accompanied by shrimp or pork for added depth and protein. This dish embodies the essence of Filipino cuisine—simple ingredients elevated by bold, harmonious flavors. The unique combination of taro leaves and coconut milk creates a comforting meal that is both nourishing and satisfying. Laing is a staple at family gatherings and festive occasions, reflecting the Philippines' vibrant food culture. Its moderate spice level, courtesy of native chili peppers, makes it perfect for those who enjoy a gentle heat balanced with creamy undertones. For international audiences seeking authentic Filipino food, Laing offers a glimpse into the country’s culinary heritage, highlighting the use of local produce and the importance of communal dining. It’s an excellent choice for lunch, providing a hearty, flavorful meal that is both health-conscious and deeply rooted in tradition.
Ingredients(for 1 cup Laing per serving)
- 2 cups Dried taro leaves (locally known as 'dahon ng gabi')
- 1 1/2 cups Coconut milk (fresh or canned)
- 100 grams Shrimp (peeled and deveined)
- 1 medium Red onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (finely chopped)
- 2 pieces Green chili peppers (locally known as 'siling haba', sliced)
- 1 tablespoon Fish sauce (optional for seasoning) - optional
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black pepper (freshly ground)
Instructions
- 1
Rinse dried taro leaves gently under running water to remove any dirt. Drain well and set aside.
5 minutes
Do not soak taro leaves to prevent bitterness.
- 2
In a deep pan, sauté onion, garlic, and ginger in a small amount of coconut oil until fragrant.
3 minutes
Use low heat to avoid burning the aromatics.
- 3
Add shrimp and cook until pink and opaque. Remove shrimp and set aside.
2 minutes
Do not overcook shrimp; it will be added back later.
- 4
Pour coconut milk into the pan and bring to a gentle simmer.
2 minutes
Stir frequently to prevent the coconut milk from curdling.
Why This Dish is Healthy
This traditional Laing recipe uses minimal oil and lean shrimp for protein, making it lower in saturated fat and calories compared to other coconut-based dishes. The taro leaves boost dietary fiber, supporting gut health and satiety, while coconut milk offers medium-chain triglycerides that are metabolized efficiently. The use of native chilies and aromatics enhances flavor without extra salt or sugar, making it ideal for health-conscious eaters.
Laing is packed with nutrients from taro leaves, which are high in fiber, vitamins A and C, and minerals such as calcium and iron. Coconut milk provides healthy fats that support heart health and energy, while shrimp adds lean protein. The dish is naturally gluten-free and can be adapted for various dietary needs. The inclusion of aromatics and chili peppers offers antioxidants and aids digestion, making Laing a wholesome addition to any diet.
Pro Tips
- 💡Tip 1: Use fresh taro leaves if available for a brighter flavor.
- 💡Tip 2: Avoid stirring Laing too much while cooking to keep the leaves intact.
- 💡Tip 3: Adjust chili quantity to suit your preferred spice level.
Storage & Serving
Store leftover Laing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if needed to refresh the creamy texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 13.0 g |
| Fiber | 3.0 g |
