About this dish
Taro leaves slow-cooked in coconut milk with chili, a rich vegetarian dish from the Bicol region.
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Ingredients
🥬500g dried taro leaves
🥥2 cups coconut milk
🌶️3 chilies, chopped
🦐1/4 cup dried shrimp
Method
Serves 41
Layer taro leaves in a pot without stirring, to avoid itchiness from the leaves.2
Pour coconut milk over the top.3
Add chili and dried shrimp.4
Simmer gently without stirring until the coconut milk reduces and the leaves are tender.5
Serve with rice.✓ What Makes it Authentic
Laing is a specialty of the Bicol region, known for its heavy use of coconut milk and chili.
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