Authentic Filipino Vegetable Recipes



Bicol Ginataang Laing Recipe

Laing is a stewed taro leaves in coconut milk, season with shrimp paste or fish bagoong and spiced with red hot chilies or siling laboyo. It is a regional Filipino recipe from Bicol region.

Bicol region is located in Southern part of the Luzon where most of the dish's ingredients are very common. This dish is "indigenous" to the natives of the region - meaning to say, that it was cook up or invented by the natives of Bicol using the region's most available ingredients without the intervention or influence of other country's cuisine or colonizer. In other words, it is regarded as one of the original or authentic Filipino recipes that not only Bicolanos (people from Bicol region) but Filipinos (people born in the Philippines) and pinoys (people born in Filipino ancestry either in abroad or in the Philippines) would be proud of.

Variations of this dish comes in many ways depending on the way you want to cook it, whether you want to use dried or fresh taro leaves, and what other ingredients you want to add to your laing. On one hand, one person wants to cook their laing by sautéing first the meat with garlic and onion before adding the taro leaves, which reasonably, not the original way of cooking laing because sautéing technique was not yet introduced during the pre-colonial period. On the other hand, another person wants to arrange the tarro leaves first in the pot and on top of it are the other ingredients before stewing. From one restaurant to another and from one chef to another, laing can be dried, oily, creamy, meaty, meatless, itchy, spicy, hot, salty, or sweet. However, nothing is more authentic and indigenous than the dish prepared by a graceful and genuine Bicolana.

Photo of Taro Leaves in Coconut Milk

Laing Ingredients:

25 taro (gabi) leaves; shredded
1/2 kilo pork; diced or thinly sliced
1 tablespoon garlic; minced
1 tablespoon onion; minced
1 tablespoon ginger; chopped
2 tablespoons shrimp paste
3 green chili pepper (siling haba)
1 can coconut milk

Laing Cooking Instructions:

Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot!

Cooking Tip:

Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.

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Comments (52)

Laing is best with hot pan de sal.
#52 - O. Villanueva - 12/01/2013 - 08:04
Here in singapore they have their own version of this however, the leaf they use here is tapioca leaves. Good substitute and i feel like eating the same thing. Not as smooth and soft like gabi leaf but still amazing.
#51 - julian - 10/29/2013 - 20:46
Taga camalig albay
Key,, gunaw "non stop stiring" of coconut milk until it gets to a boil, yung makati (itchy) di yun apay (gabi) lubi lubi yan, its not intended to be cooked, yes, no to onions, that is a tagalog version. In bicol its gulay na apay, in tagalog its laing,
#50 - Taga camalig albay - 10/19/2013 - 21:54
Various Filipino stores carry dried taro leaves in plastic bags here in Southern Ca. Do I have to soak the gabi leaves before incorporating all the ingredients? I will try to cook it in slow cooker and will let you know the outcome. Thanks
#49 - - 10/08/2013 - 15:57
hello everyone im from bikol agree ako dun sa no onion laing kasi yun yung turo ng papa ko tsaka mga auntie ko, kasi mas matagal masira pag walang onion. love ko talaga laing hehe di nakakasawa..
#48 - stella maris - 06/23/2013 - 20:50
pwede rin ba bacon?
#47 - Bachelor30 - 04/19/2013 - 12:28
:-O super sarap. thanks.
try it!!!!!!!!!
#46 - bebang - 03/05/2013 - 02:15
to avoid itchiness u have to remove the outer layer of the stem nandun kc ung kati nya den saka muh ibilad for 2days...d rin totoo na bawal haluin kc kakati daw...wrong d un totoo..... pero mas mainam na takpan at hayaan lang kumulo for about an hour para mabilis maluto...... en lastly gamiting ung pangalawang piga ng niyog para mas masarap instead fo plain water den pagluto na saka muh ilagay ung unang gata den pakuluan ng 30mins....
#45 - Owell - 11/01/2012 - 01:24
una n takot akong i cook kc hnd ko alm kong ano mag yyari peo non taste ko wow saprap
#44 - rocky l. - 09/05/2012 - 20:22
To remove the itchiness...
cook it on low for 4-6 hours. Taro leaves contain silica crystals which cause the itchiness. To break them down you need heat, moisture and lots of time.

Stirring won't make a difference, but it causes the liquid to evaporate faster. Traditionally people would cook based on "it's done when it's reduced by a certain amount" so they would be eating it before it's done breaking down the crystals, which is where the superstition comes from.
#43 - ryan - 08/17/2012 - 19:19
whoooopss :)
:-D i've tried this many times pero di talaga nakakasawa .. i love spicy vegies so so much :D
#42 - danielle jean - 07/31/2012 - 02:18
Well unfortunately ang quality ng taro leaves ang dahilan ng itchiness.. its in the leaves itself.. in bicol people knew what type of leaves are itchy and not..well it is only done if sarili mong tanim yung gabi or kapag binili mo yung taro leaves sa market ng fresh with the stem mom said u can check it out on the stem..well since i was young i didn't pa attention to now the only solution is to air dry the leaves for a couple of days and also the other solution is lagyan ng sili to kill the itchiness sensation.
#41 - Cindy - 07/13/2012 - 01:34
no onions with laing
old school versions of this recipe is without the onions. onions and coconut milk is not a good combination. ingredients are good except onions. try it without the onions.
#40 - Benny boy - 06/25/2012 - 11:51
whaaa.. ayan ang iseserve ko for dinner later :) nagdala ko ng dried taro from philippines para ipatikim sa hubby ko ang pinoy food :)
#39 - khimmy - 05/07/2012 - 01:19
Nice Read!
Thank you for the recipe! Will try this soon. I know how to cook Bicol Express already. This is the next one on my list.
#38 - Mike Soriano - 04/27/2012 - 02:47
this is the favorite of my crush daniell;-)
#37 - - 03/22/2012 - 22:59
question? kailangan ba talagang ibilad sa araw ang gabi before lutuin?
#36 - joe - 03/19/2012 - 03:58 and eating are my passion! :)
Luv it ! Wanna try this soon!
#35 - bobea3rd - 03/14/2012 - 08:07
I just cooked it today..... yummy!
#34 - - 03/07/2012 - 19:37
laing recipe
Leah, this is the best from the internet so far. Take note of all the tips. I will teach you my recipe next time you come home or when I'll come visit you.
#33 - - 02/29/2012 - 20:54
Namiss ko to!
tagal na akong hindi nakakakain nito n miss ko talaga ito, pwde ba ng irepost q to sa blog ko?
#32 - misskoto - 02/28/2012 - 19:09
shrimp laing
just as good,had no itching bec.i took the outer pulp that runs along the taro leaves out piece by piece. easy on the hot pepper .
#31 - cher - 02/24/2012 - 17:56
thanks sa recipe
I tried eating laing dito sa Dubai sa gathering nmn, ang sarap tlaga. sulit! Try ko din baka pwede?
#30 - fe - 01/09/2012 - 08:14
Taro leaves substitute
My friend tried Silverbeet leaves here in Oz. Sarap.
#29 - Stella - 12/26/2011 - 03:02
when it does itch will this go away if you cook it more?
#28 - julie - 11/23/2011 - 22:47
I will try this right now!!!
#27 - Ruby - 11/22/2011 - 12:10
I thought that you need to dry the shredded leaves in the sun for 2 to 3 days before cooking them. I peel the stems and cut them up and dry them too...don't have any trouble with itching when I dry everything before cooking this dish. Aslo cook it with sliced cchicken breast, Masarap!
#26 - Sharon - 11/19/2011 - 21:22
ginataang laing
#1 favorite for all seasons ! all over the world ! hehe masiramun!
#25 - beberly servito - 10/27/2011 - 18:32
Why did mine still had a little bit of itchiness even though I didn't stir the leaves?
#24 - Lealea - 10/11/2011 - 17:05
authentic recipe....
very authentic, much better to put tinapa flakes with diced pork, love eating it...
#23 - nelson singayan - 10/03/2011 - 03:51
Childhood Food
Hey thanks for this.. Havent eaten this since I lived in the P.I. Used to eat this with kamote kahoy? I think I spelt that right..
#22 - SaraLee - 09/30/2011 - 20:24
thank you
B-) cool recipe I am so going to cook it
#21 - fricel liana malit - 08/22/2011 - 04:36
oo naman. pwede rin naman ang frozen small shrimps at syempre pwede rin ang small dried fish. no big deal....
#20 - minerva - 07/18/2011 - 08:31
wanted to try this at home... sobrang miss ko na kc... but pwede bang frozen small shrimp na lng instead of pork?
#19 - sweet shane - 07/18/2011 - 07:54
...meron po laing sa middle east na nabibili, mosttly sa mga filipino groceries, ung dried taro nga lang, magtanong po kayo ms.christina, i'm sure meron dyan kc mas maraming pinoy dyan kesa d2 sa abu dhabi
#18 - Charina - 06/18/2011 - 05:56
favorite ko ang laing..
mas masarap pag si mama ang nagluto... miss ko na ang laing mo mama..;-)
#17 - - 04/11/2011 - 23:27
Thank you for the recipe. Hubby is ecstatic! Will wait for more recipes from you.

More power and happy cooking!
#16 - bojo - 03/16/2011 - 13:44
Air-drying the leaves for a day or two can help remove the ithchiness caused by eating gabi.
#15 - Susana P. Buccat - 02/08/2011 - 21:13
sarap nyan..pampangueno me pero ilove this i know how to cook this laing...
#14 - neil - 02/02/2011 - 06:26
Hello sir this is nice post for me. I love it.
#13 - kamla - 01/25/2011 - 07:31
thanks for the rcipe wahahaha. i also love cooking and eating. thanks a lot friend.
#12 - laing muncher - 11/16/2010 - 01:03
thanks for the idea!
thanks for the recipe it give me idea on how to cook laing...
#11 - evawalker - 11/15/2010 - 21:04
christina, sa west zone po my laing.. hehe
#10 - che - 11/15/2010 - 02:42
questions about laing
can i add shrimp? i can't find taro leaves here in dubai, what is the substitute i can use? by the way,thanks for the recipe...
#9 - Cristina - 11/09/2010 - 04:42
questions about laing
can i add shrimp? i can't find taro leaves here in dubai, what is the substitute i can use? by the way,thanks for the recipe...
#8 - Cristina - 11/09/2010 - 04:36
;-)wow..this is my fave ..coz im a bikolana ..this is my specialty hmm.. so delicious ., if have a red hot chili.. kain qoh..
#7 - tess - 10/18/2010 - 09:21
I love laing so much..katnga to the other part of bicol..and natung to others..and laing s katagalugan!
#6 - shayne - 10/10/2010 - 09:18

masarap yan lagyan ng tinapang hinimay or alimasag na biniyak sa ginta...

bago namin niluluto ang laing binibilad muna ng isang araw sa initan para makunat at matuyo sya ng hindi durog.;-)
#5 - jayson sanchez - 10/04/2010 - 01:01
sometimes it is better to add shredded tuyo to laing. that is what bicolanos do. or dried dilis can be added to pork strips.
#4 - lourdes - 09/28/2010 - 02:14
thanks for this helped me in my project...;-)
#3 - Food lover - 09/02/2010 - 04:11
gatang laing
thanks for the recipe.....i love it.....yez, will be able to cook this now at home.....=)
#2 - mhilet - 08/07/2010 - 19:58
Thank you!
thanks for the recipe...
wehehehe i really need it.
coz i love cooking!!!!.....

and especially, EATING wahahahaha
#1 - joeriepearl - 07/06/2010 - 05:41
E-mail (Will not appear online)
;-) :-) :-D :-( :-o :-O B-) :oops: :-[] :-P
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