filipinolaingvegetariantaro-leavescoconutspicystovetop

Laing

Name: Laing
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Filipino
Ingredients: 40 g dried taro leaves; 400 ml coconut milk; 200 ml coconut cream; 120 ml water; 15 ml neutral oil; 100 g onion, finely sliced; 20 g garlic, minced; 20 g ginger, julienned; 10 g red chili, sliced; 10 g green chili, sliced; 25 g vegetarian bagoong or fermented soybean paste; 10 ml soy sauce; 5 g brown sugar; 1 g freshly ground black pepper; 10 ml lime juice

Laing is a deeply savory, creamy dish of taro leaves slowly simmered in coconut milk, aromatics, and chili until lush and tender. This vegetarian version delivers the same rich, spicy, umami-packed character, with a silky coconut sauce that begs to be eaten with rice.

2 servings

565 kcal

Filipino

Ingredients

Dahon at gata

40 gdried taro leaves
400 mlcoconut milk
200 mlcoconut cream
120 mlwater

Ginisa base

15 mlneutral oil
100 gonion, finely sliced
20 ggarlic, minced
20 gginger, julienned
10 gred chili, sliced
10 ggreen chili, sliced
25 gvegetarian bagoong or fermented soybean paste

Pampalasa at pangtapos

10 mlsoy sauce
5 gbrown sugar
1 gfreshly ground black pepper
10 mllime juice

Instructions

1
Check the dried taro leaves and remove any tough stems. Do not wash or stir them once simmering, which helps prevent the leaves from becoming itchy. Slice the onion, mince the garlic, julienne the ginger, and slice the chilies.
2
In a wide pan over medium heat, warm the neutral oil. Add the onion and cook for 2-3 minutes until softened but not browned. Add the garlic and ginger and sauté for 1 minute until fragrant. Stir in the red chili, green chili, and vegetarian bagoong or fermented soybean paste; cook for another 1-2 minutes so the paste mellows and perfumes the oil.
3
Pour in the coconut milk, coconut cream, and water. Add the soy sauce, brown sugar, and black pepper, then bring just to a gentle simmer. Keep the heat moderate; a hard boil can cause the coconut mixture to split.
4
Lay the dried taro leaves on top of the simmering liquid in an even layer. Press very lightly only to moisten the top, but do not stir. Cover and simmer on low for 18-20 minutes, until the leaves are fully rehydrated and dark green.
5
Once the leaves have softened, gently fold them into the sauce. Simmer uncovered for 8-10 minutes, stirring only occasionally now, until the sauce is thick, rich, and clings to the leaves. If it looks too dry before the leaves are tender, add a splash of water; if too loose, continue simmering until the oil begins to shine on the surface.
6
Turn off the heat and stir in the lime juice. Let the laing rest for 5 minutes so the coconut sauce settles and the flavors round out.
7
Serve hot with steamed rice or as a side dish. For best texture, spoon some of the thick coconut sauce over the top before serving.

Nutrition per serving

565 kcal

Calories

Protein

21g

Carbs

54g

Fat

Fiber

Notes

•Traditional laing often uses shrimp paste, but this vegetarian version uses vegetarian bagoong or fermented soybean paste for comparable savory depth.
•Using dried taro leaves is the most practical and reliable option; they cook down evenly and are less likely to cause irritation when handled properly.
•Do not stir the taro leaves early in cooking. Letting them steam in the coconut liquid first helps keep the texture silky rather than slimy.
•For a spicier version, leave the seeds in the chilies or add a small bird's eye chili.

Background

Laing comes from the Bicol region of the Philippines, an area famous for abundant coconuts and a love of chili heat. The dish traditionally combines dried taro leaves with coconut milk and bagoong, producing a rich, savory preparation that reflects Bicolano flavor preferences. Many households have their own versions, ranging from very creamy to intensely spicy.

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