Ginataang Laing (taro leaves in coconut milk)
Ginataang Laing is one of the authentic Filipino delicacies. It is made from taro leaves or dahon ng gabi which is a native, tropical vegetable in the Philippines and combined a coconut milk. This dish is often spicy, as the recipe originated in the Bicol region whose locals are fond of eating spicy food. This recipe is easy to cook. However, sometimes the taro leaves can create an itching sensation if not cooked and handled properly. Taro leaves are naturally edible. In light of this, to avoid bad circumstances, be sure to handle the leaves with care, don’t over mix, and ensure the leaves are dried well in the sun before using them. I suppose some of these bad circumstances have led to many Filipino superstitious beliefs in cooking this dish. This dish is simply delicious and extremely addictive.
- 1 pack dried taro leaves
- 1 small onion chopped
- 2 siling labuyo chopped
- 1 thumb size ginger chopped
- 3 cloves garlic chopped
- 3 cups coconut milk
- 1/4 kilo pork meat diced
- 3-4 tbsp shrimp paste to taste
- pepper to taste
- cooking oil
- Servings: 2
- Time: 50 minutes
- Level: Moderate
- Cuisine: Filipino
(5 / 5)
- Heat cooking oil in a preheated pan. Saute onion, garlic and ginger until soft and fragrant.
- Put in diced pork and saute until light brown. Season with shrimp paste and pepper. Stir until nicely combined.
- Pour in coconut milk. Bring to a boil. Cover and simmer over low heat for at least 10-15 minutes.
- Place in dried taro leaves. Soak them gently and do not stir. Cover and simmer over medium low heat until taro leaves are fully cooked.
- When leaves are tender, sprinkle with chopped chili pepper. Turn off heat.
Serve hot and enjoy!
*important reminder: do not stir the taro leaves. Leave it simmer about 15 minutes until leaves are cooked.
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