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Home > Filipino Recipes

Authentic Laing Recipe (Taro leaves in Coconut Milk)

BY :Bebs | Published: 11/10/ 2017 | Updated:08/22/ 2019 | 24 Comments

RECIPE PRINT
5 from 6 votes
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Get this Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with a lot of chilies! A simple no-fuss recipe that is as authentic as it can get!Get this authentic Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with chilis! Simple no-fuss recipe! | www.foxyfolksy.com

I wanted to make Laing for the longest time. However, dried Taro leaves are not available in Germany but now that we are back in the Philippines, I grabbed the chance to make some.

Buying the dried Taro leaves was the easiest part as they are available in most big supermarkets. Now, I had the option to buy canned coconut milk or use a fresh one. If you know me by now, you would have guessed that I chose the first rather than the latter..hehehe! I am all for making and doing it the easier way.

Get this authentic Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with chilis! Simple no-fuss recipe! | www.foxyfolksy.com

Get this authentic Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with chilis! Simple no-fuss recipe! | www.foxyfolksy.com

Now, I only needed to have an authentic recipe for Laing and it cannot get more authentic than getting it from a 100% Uragon. So I got in touch with an old friend and colleague from my very first job when I was still working in Manila (ages ago). Jonas is a born and bred Bicolano and gladly shared his simple but delicious Laing recipe. Get this authentic Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with chilis! Simple no-fuss recipe! | www.foxyfolksy.comThe truth is, I was not a big fan of Laing at the beginning until I tried the authentic Bicolano Laing. It was dried and oily, wherein the coconut milk has been cooked long enough to produce oil and the dried Taro leaves have completely absorbed the coconut milk in. Also, unlike other Laing I've tried before that, the leaves are still mostly intact and not mushy. That is how I like my Laing and this is my target. 

Unlike other Laing recipes, this one contains really just the basic ingredients and I would say it is more than enough and already perfect. Thanks again Jonas Bermeo for sharing your Laing recipe and for the additional tips...   

You may also like to check out another Bicolano dish: Bicol Express! 

Get this authentic Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with chilis! Simple no-fuss recipe! | www.foxyfolksy.com
Print Review

Authentic Laing Recipe (Taro leaves in Coconut Milk)

5 from 6 votes
Get this authentic Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with chilis! Simple no-fuss recipe!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course :Main Course
Servings =5
Print Recipe Rate this Recipe

Ingredients
 

  • 4 cups coconut milk (add 1 cup water if using coconut cream)
  • 1 medium onion - chopped
  • 2 cloves garlic - minced
  • 8-10 pieces dried fish or smoked fish
  • 5 cups dried Taro leaves
  • 3 pieces labuyo chili or 5 pieces bird's eye chili - each cut into 4-5 pieces

Instructions
 

  • Place coconut milk, water, onion, garlic and dried fish in a pot. Bring to boil over medium-low heat.
  • Once it starts to boil, add the dried taro leaves. Cover pot with lid and let it boil for 10 minutes without stirring.
  • Add the chilis. Season with salt if still needed.
  • Let it boil until coconut milk is reduced or almost completely gone.

Nutrition

Calories: 380kcalCarbohydrates: 9gProtein: 5gFat: 38gSaturated Fat: 34gCholesterol: 0mgSodium: 26mgPotassium: 611mgFiber: 1gSugar: 1gVitamin A: 1350IUVitamin C: 18.4mgCalcium: 70mgIron: 6.6mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
Get this authentic Bicolano Laing recipe! Dried Taro leaves cooked in coconut milk with chilis! Simple no-fuss recipe! | www.foxyfolksy.com

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  1. Dolly C says

    February 05, 2022 at 2:59 am

    5 stars
    Thank you for sharing your recipe!

    Reply
  2. winkle says

    October 16, 2021 at 11:09 pm

    do i need to cook the dried fish first? TIA!

    Reply
    • Bebs says

      March 03, 2022 at 12:24 am

      No need to cook the dried fish first . It will cook with the taro leaves.

      Reply
  3. Kuido says

    August 30, 2021 at 11:38 am

    5 stars
    Thank you. Excellent recipe. Have done this for number of times now and still like it. Kuido

    Reply
    • Bebs says

      September 03, 2021 at 10:48 pm

      I am happy to hear it, Kuido!

      Reply
  4. Kim says

    June 22, 2021 at 2:21 am

    I have fresh tarp leaves in my garden that I’m trying to learn how to use. Would you reduce the liquid if using fresh leaves?

    Reply
    • Bebs says

      June 22, 2021 at 10:40 am

      Hi Kim, yes you might need to reduce the liquid as the taro leaves will not be absorbing them.

      Reply
  5. Maria says

    May 31, 2021 at 5:26 am

    5 stars
    hello can i put bacalao instead? thank you

    Reply
    • Bebs says

      May 31, 2021 at 10:00 am

      Hi Maria, is it also dried? You can also skip the dried fish and just add salt or fish sauce.

      Reply
  6. Von says

    March 08, 2021 at 4:45 pm

    And can you sub out the dried fish for just fish sauce (patis)? xx

    Reply
    • Bebs says

      March 09, 2021 at 7:53 pm

      Sure you can Von.

      Reply
  7. Von says

    March 08, 2021 at 4:44 pm

    5 stars
    Hi there,
    Can you freeze this after making it? How does it stand up to after defrosting and reheating?
    Thanks!

    Reply
  8. Jasmine says

    February 16, 2021 at 9:45 am

    5 stars
    Hi,
    I was wondering would tinapa flakes work? If not, what kind of dried fish would work? I have a seafood city down the street and my parents love this dish.
    Side note* all your recipes are delicious everytime I make them. Thank you

    Reply
    • Bebs says

      May 21, 2021 at 2:26 pm

      Yes, tinapa would work wonderfully.

      Reply
  9. Lynnda Pauline Moxham says

    February 08, 2021 at 9:27 am

    5 stars
    Yum yum 😋😍

    Reply
    • Bebs says

      February 10, 2021 at 12:51 am

      Thank you!

      Reply
  10. Venia says

    January 12, 2021 at 12:52 pm

    Will it taste the same if I use spinach leaves vs taro? The Asian store is far from where I live but spinach abounds in the grocery store nearby.

    Reply
    • Bebs says

      May 16, 2021 at 1:50 am

      My sister-in-law who lives in Paris does it with spinach and it is a close copy she said.

      Reply
  11. Christine says

    December 08, 2020 at 6:03 am

    Hi Bebs,
    I tried making this dish and it was delicious, however, mine had a bitter aftertaste. What could be the cause of it? Is it some preparation or cooking technique issue? Or I got the bad leaves? I used the dried ones sold in the asian store. It looked clean and properly packaged, imported from the Philippines.

    Reply
    • Bebs says

      May 06, 2021 at 1:33 am

      I read that it could be a reaction of the leaves to stainless steel.

      Reply
  12. Gobain says

    February 26, 2019 at 4:43 pm

    Hi. Did you wash first the dried taro leaves? Thanks

    Reply
    • Bebs says

      February 26, 2019 at 7:55 pm

      No Gobain. You put the dried taro leaves directly to the pot. Just make sure they are good quality leaves and clean and properly packaged.

      Reply
  13. Pete Clemente says

    February 20, 2019 at 11:35 am

    Hi, Is the dried fish daing? What's the best alternative if there are no asian shops?

    Reply
    • Bebs says

      February 20, 2019 at 5:29 pm

      Hi Pete, dried fish is different from daing. You can use small smoked fishes instead.

      Reply

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