September 26, 2016
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Laing is a coconut milk based Filipino dish composed of dried taro leaves. This originated in Bicol and is quite famous here in the Philippines as well as in other countries. It’s a must to serve this in Filipino restaurants because people will be ordering this, for sure.

Laing is usually cooked with pork or shrimps, this time though, I thought of using Tinapa (smoked fish). Well, it turned out really good and yes, I’ll definitely be making this again. Recipe adapted from Panlasang Pinoy.


Laing with Tinapa

Laing with Tinapa


  • 100g dried taro leaves
  • 6 cups or 3 cans coconut milk
  • 2 cups or 1 can coconut cream
  • ½ cup shrimp paste
  • 1 cup cooked tinapa flakes
  • 5 to 7 pieces red chilies
  • 1 medium yellow onion, sliced
  • ½ cup sliced ginger
  • 8 cloves garlic, crushed


  1. Combine the coconut milk, tinapa flakes, ginger, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let it boil.
  2. 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 to the bottom of the cooking pot.
  3. 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. you can gently push the leaves down so that it can absorb more coconut milk.
  4. Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
  5. Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes more.
  6. Transfer to a serving plate. Serve with steamed or garlic rice.

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