Laing

Name: Laing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs taro leaves (malanga), chopped, chopped; 2 cups coconut milk (full-fat); 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1/4 cup shallots, sliced thin; 1 red chili peppers, sliced; 1/2 medium yellow onion, diced; 2 tbsp vegetable oil; to taste salt and black pepper

Taro leaves cooked in rich coconut milk with garlic, ginger, and chili peppers, creating a creamy and aromatic Filipino side dish.

45 minEasyServes 4210 cal/serving

FilipinoSideStovetopVegan

Ingredients

2 lbs taro leaves (malanga), chopped, chopped
2 cups coconut milk (full-fat)
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup shallots, sliced thin
1 red chili peppers, sliced
1/2 medium yellow onion, diced
2 tbsp vegetable oil
to taste salt and black pepper

Instructions

1

Heat 2 tbsp vegetable oil in a large pan over medium heat. Sauté 4 cloves minced garlic, 1 tbsp minced fresh ginger, 1/4 cup sliced thin shallots, and 1/2 medium diced yellow onion until fragrant and softened, about 3-4 minutes.
2

Add 2 lbs chopped taro leaves (malanga), chopped and 1 sliced red chili peppers, stirring to coat with the oil. Cook for 3-4 minutes, stirring occasionally.
3

Pour in 2 cups coconut milk (full-fat) and bring to a simmer. Reduce heat to medium-low and simmer for 20-25 minutes until taro leaves are very tender.
4

Season with to taste salt and black pepper to taste.
5

Serve hot as a side dish with rice and other Filipino dishes.

Questions

How long does Laing keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Laing?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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