Philippines

Laing

Name: Laing
Total time: 60 min
Yield: 4
Cuisine: Philippines
Ingredients: 60 g Dried taro leaves; 600 ml Coconut milk; 1 tbsp Shrimp paste (bagoong); some of each Ginger & garlic; to taste Chilli (siling labuyo); 2 Shallots

Taro leaves in coconut milk from Bicol

Laing is a speciality of the Bicol region in the Philippines: dried taro leaves gently braised in creamy coconut milk.

Ginger, chilli and shrimp paste lend depth; the key is not to stir the leaves so they don't turn itchy.

Servings4

Time60 min

LevelMedium

Ingredients

Dried taro leaves60 g
Coconut milk600 ml
Shrimp paste (bagoong)1 tbsp
Ginger & garlicsome of each
Chilli (siling labuyo)to taste
Shallots2

★ = available authentic in the Asia Boutique

Preparation

Layer ginger, garlic and shallots in a pot.
Lay the taro leaves on top, add coconut milk and shrimp paste.
Simmer gently without stirring until the leaves are tender.
Add chilli and let the coconut milk thicken.
Only at the end fold through gently, serve with rice.

Make it original

Taro leaves and coconut milk for laing are in the Asia Boutique.

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