Whether you grew up in Bicol or just love your ulam extra saucy and spicy, laing is that comfort food that makes any plain kanin turn into a feast. It’s one of those dishes that brings back memories of Sunday lunches at Lola’s house, where everyone fights over that last spoonful of creamy sauce to drizzle over their rice. This gata-based ulam might look simple, but don’t be fooled – its rich, spicy flavor is just like your Tita’s chismis: it starts mild but packs a serious kick at the end!
Even if you’re scared of spicy food (don’t worry, we won’t tell your macho friends), you can easily adjust the sili to your taste. The real star here is how the gabi leaves drink up all that creamy gata, making every bite as rich as your kapitbahay’s lifestyle posts on Facebook. And the liempo? It becomes so tender it puts your ex’s “soft boi” era to shame.
Best of all, like most Filipino classics, this recipe is madiskarte – you can make it as tipid or as sosyal as your budget allows. Whether you’re cooking to impress your future in-laws, trying to cure your hangover from last night’s inuman, or just craving something that’ll make you feel like you’re back in your probinsya, this laing recipe has got your back. Promise, it’s easier to make than explaining to your mom why you’re still single!
Authentic Bicolano Laing (Gabi Leaves in Coconut Milk)
Ingredients
Main Ingredients
- 2 ounces dried gabi (taro leaves) you must never use fresh taro leaves, as they contain calcium oxalate crystals that can cause severe irritation
- 1 pound pork belly diced
- 4 cups coconut milk
- 1 cup coconut cream
- 8 Thai chili peppers might be too intense for non-Bicolano palates
Aromatics
- 2 lemongrass stalks
- 1 onion peeled and chopped
- 4 cloves garlic peeled and minced
- 1 thumb-size ginger peeled and minced
- 1 tablespoon shrimp paste
- Salt and pepper to taste
- 1 tablespoon canola oil
Instructions
Leaf Preparation
- Sort through dried leaves (Dried taro leaves MUST be thoroughly dried and properly prepared, as fresh taro leaves can cause itching)
- Remove any stray leaves or debris
- Some cooks prefer to soak the dried leaves briefly before cooking
- Shred into manageable pieces if desired
Aromatics Base (0-10 minutes)
- Heat oil in pan over medium heat
- Sauté onions, garlic, and ginger until fragrant
- Add pork and brown lightly
- Incorporate shrimp paste
First Simmer (10-35 minutes)
- Add coconut milk
- Add lemongrass and chilies
- Introduce taro leaves without stirring
- Cover and simmer gently
Final Stage (35-60 minutes)
- Add coconut cream
- Simmer until almost dry (creamy but not soupy)
- Season to taste
Tips from Lola’s Kitchen
- Never boil the coconut milk aggressively to prevent curdling
- The first 15-20 minutes are crucial – avoid stirring
- Use pork with good fat content for better flavor
- Toast shrimp paste before adding for deeper flavor
- Pound lemongrass before cooking to release oils
- Rest 5-10 minutes before serving
Traditional Serving Suggestions
- Serve hot with steamed white rice
- Pair with grilled fish (traditionally bangus or tilapia)
- Accompany with calamansi or lime wedges
- Optional: serve with extra chilies on the side
Troubleshooting Common Issues
- Too Watery
- Continue cooking uncovered
- Add more coconut cream
- Avoid excessive stirring
- Too Dry
- Add coconut milk gradually
- Reduce heat
- Cover while cooking
- Too Spicy
- Add more coconut cream
- Remove some chilies
- Serve with extra rice
Ingredient Alternatives
- Protein: Shrimp, dried fish, or mushrooms for vegetarian version
- Coconut Milk: Use premium canned if fresh isn’t available
- Chilies: Long green chilies or bird’s eye chilies
- Shrimp Paste: Fish sauce or salt for non-traditional version
Storage
- Refrigerate in airtight container for up to 3 days
- Freeze for up to 2 months
- Keep away from strong-smelling foods
Reheating
- Thaw completely if frozen
- Heat slowly on stovetop
- Add splash of coconut milk if needed
- Stir gently while reheating
Regional Variations
- Bicol Traditional: Whole leaves wrapped around filling
- Manila Style: Shredded leaves with more sauce
- Naga Variation: Extra spicy with local chilies
- Modern Fusion: Added mushrooms or seafood
Health Benefits
- Rich in fiber from taro leaves
- Good source of protein
- Contains beneficial medium-chain fatty acids
- Rich in vitamins A and C
- Contains anti-inflammatory properties
