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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Filipino Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is Laing?

Taro leaves cooked in rich coconut milk with garlic, ginger, and chili peppers, creating a creamy and aromatic Filipino side dish. This reference files it under Filipino side: made on the stovetop, rated easy and about 45 minutes start to finish.

How much time should I plan for Laing?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 3 (25 minutes): "Reduce heat to medium-low and simmer for 20-25 minutes until taro leaves are very tender."

What can I use instead of coconut milk in Laing?

The entry for Laing calls for 2 cups coconut milk (full-fat). In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Is Laing spicy?

Moderately. The heat in Laing comes from 1 red chili peppers, sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Laing?

Refrigerate what is left of Laing within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.