Laing is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat.
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.
You can add some dried fish or fried pork in the recipe.
If i am too busy to cook Laing or if there are no ingredients available, it will not be a problem ! Here in my hometown of Las Piñas in the Philippines, a lady vendor who comes all the way from Batangas sells hone made cooked Laing
She also happens to be a Bicolana so I am more than convinced that her Laing would really taste good because this recipe originated from Bicol.
She cones to our neighborhood every Friday only. So we need not cook every fridays, we just have to wait for her cooked Laing & Sinaing na Tulingan which she carries on her two native bamboo baskets.
The price per cup of Laing is only 50 Pesos while the price of Sinaing na Tulingan Fish (Baby mackerel) is at 60 Pesos per fish. But the effort that this lady is doing in selling these delicious home cooked meals amidst the pandemic is...priceless !
