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
- 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)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black pepper (freshly ground)
Step-by-step instructions
Step 1 · Rinse dried taro leaves gently under running water to remove any dirt
Rinse dried taro leaves gently under running water to remove any dirt. Drain well and set aside.
Step 2 · In a deep pan
In a deep pan, sauté onion, garlic, and ginger in a small amount of coconut oil until fragrant.
Step 3 · Add shrimp and cook until pink and opaque
Add shrimp and cook until pink and opaque. Remove shrimp and set aside.
Step 4 · Pour coconut milk into the pan and bring to a gentle simmer
Pour coconut milk into the pan and bring to a gentle simmer.
Step 5 · Add taro leaves
Add taro leaves, chili peppers, salt, and pepper. Cover and simmer until leaves are tender and coconut milk is mostly absorbed.
Step 6 · Return shrimp to the pan and add fish sauce if desired
Return shrimp to the pan and add fish sauce if desired. Simmer for 3 more minutes to combine flavors.
Step 7 · Serve Laing hot with steamed rice
Serve Laing hot with steamed rice. Garnish with additional chili slices if preferred.
Why this recipe 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.
A note on tradition
Laing is a signature dish from the Bicol region, known for its use of coconut milk and local taro leaves. It is commonly served during fiestas, family reunions, and special occasions, reflecting Bicolano pride in flavorful, hearty meals. Its popularity has spread throughout the Philippines, making it a staple in both home kitchens and festive banquets.