How To Make Laing
This laing recipe teaches you to make a Filipino dish made with dried taro leaves. It has coconut milk, shrimp pasta, and pork shoulder to complete.
Prep:
10 mins
Cook:
1 hr 10 mins
Total:
1 hr 20 mins
Ingredients
- 3½ fl oz taro leaves, dried
- 6 cup coconut milk
- 2 cup coconut cream
- ½ cup shrimp paste, bagoong or balaw
- ½ lb pork shoulder, thinly sliced
- 7 red chilies
- 1 onion, sliced
- ½ cup ginger, sliced
- 8 garlic cloves, crushed
Instructions
- Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil.
- Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking on the bottom of the cooking pot.
-
Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes.
-
Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
- Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition
- Sugar: 3g
- :
- Calcium: 100mg
- Calories: 618kcal
- Carbohydrates: 16g
- Cholesterol: 101mg
- Fat: 59g
- Fiber: 3g
- Iron: 9mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 894mg
- Protein: 17g
- Saturated Fat: 51g
- Sodium: 318mg
- Vitamin A: 1001IU
- Vitamin C: 69mg
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