Authentic Filipino Vegetable Recipes

• Adobong Kangkong
• Adobong Sitaw
• Bamboo Shoot and Shrimps in Coconut Milk
• Chopsuey
• Dinengdeng
• Dinengdeng ( Inabraw Version)
• Ginataang Langka
• Ginisang Ampalaya
• Kalabasang may Gata
• Laing
• Lumpiang Sariwa
• Lumpiang Shanghai
• Mongo Guisado
• Pinakbet
• Tortang Talong

Bicol Ginataang Laing Recipe

- 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 (30)

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

Question

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

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

hi

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

Ms.

...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

sarap!!!!!!!!!!!!

favorite ko ang laing..
mas masarap pag si mama ang nagluto... miss ko na ang laing mo mama..

#17 - richarmamento@yahoo.com - 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

wow

sarap nyan..pampangueno me pero ilove this talaga..now i know how to cook this laing...

#14 - neil - 02/02/2011 - 06:26

Thanks

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

laing

wow..this is my fave ..coz im a bikolana ..this is my specialty hmm.. so delicious ., if have a red hot chili.. huh..sarap..ng 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

sarap.........

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 recipe..it 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

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