I never truly appreciated laing until I moved away for college. After countless failed attempts at recreating my Lola’s version (and yes, some ended up looking like swamp soup), I finally perfected this authentic Bicolano Laing recipe that takes me right back to Bicol.
This creamy, spicy gabi sa gata hits differently. Imagine tender liempo swimming in rich coconut milk that’s been slowly simmered with dried taro leaves until the sauce turns that signature orange-red color.
Once you master this authentic Bicol laing recipe, you’ll be everyone’s favorite person to invite to potlucks. And the best part? That moment when the orange oil starts floating to the top (you know what I’m talking about), that’s when you know you’ve nailed this laing recipe.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of kakang gata (coconut cream) and gata (coconut milk) creates an irresistibly creamy sauce
- Perfectly Spiced: Customizable heat levels make it enjoyable for everyone
- One-Pot Wonder: Everything cooks in a single pot, minimizing cleanup
- Budget-Friendly: Uses simple ingredients that can be found in any Filipino market
- Make-Ahead Friendly: Tastes even better the next day
- Authentic Technique: Traditional Bicolano method passed down through generations
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
- First, inspect your dried taro leaves (tuyong dahon ng gabi) carefully. They should be brittle to the touch and free from any discoloration or mold. Break them into smaller, manageable pieces and set aside. If the pieces are too large (malalaki), you can gently crumble them using clean, dry hands (malinis at tuyong kamay).
- Heat canola oil in a large, heavy-bottomed pot (makapal na kaldero) over medium heat (katamtamang init). Once hot, add your minced garlic (bawang), chopped onions (sibuyas), and ginger (luya). Sauté until the onions become translucent and the garlic turns slightly golden (hanggang maging malinaw ang sibuyas at mag-golden brown ang bawang), about 3-4 minutes.
- Add the diced pork belly (liempo) to the pot. Cook until the pork starts to brown lightly, about 5-7 minutes. Add the shrimp paste (bagoong alamang) and stir well to combine with the meat and aromatics.
- Pour in the coconut milk (gata) but leave the coconut cream (kakang gata) for later. Add the bruised lemongrass stalks (tanglad) and Thai chili peppers (siling labuyo). Bring to a very gentle simmer (pakuluan ng dahan-dahan) – you should only see small bubbles forming.
- Now comes an important step: add your dried taro leaves but DO NOT STIR (huwag haluin) for the first 10 minutes. Let them naturally sink into the coconut milk. Cover the pot and maintain a gentle simmer at low-medium heat (mahina hanggang katamtamang init).
- After 10 minutes, you can now gently push down any floating leaves with a wooden spoon. Still avoid stirring vigorously. Continue cooking for about 25 minutes more, or until the leaves have significantly darkened and softened.
- Add the coconut cream (kakang gata) and continue simmering. The key here is patience – cook until you see the orange-red oil starting to separate and float to the surface (hanggang lumitaw ang pulang langis sa ibabaw). This usually takes about 20-25 minutes more. This orange-red oil (pulang langis) is your sign of a properly cooked laing.
- Season with salt and pepper to taste (timplahan ng asin at paminta). If you want it spicier, you can add more chilies at this point. The final consistency should be creamy but not soupy (malapot pero hindi masabaw) – the sauce should coat the back of your spoon.
- Let it rest for 5-10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly more. Serve hot with freshly steamed rice (mainit na kanin).
Your laing is ready when:
- The pork is fork-tender (malambot ang karne)
- The sauce is thick and creamy (malapot)
- Orange-red oil has surfaced (may pulang mantika sa ibabaw)
- The leaves are very tender and dark (malambot at maitim ang dahon)
- No more raw coconut milk smell remains (wala nang amoy ng hilaw na gata)
Tips from Lola’s Kitchen
- Always use dried taro leaves – fresh ones can cause intense itching
- The best laing has visible orange oil on top
- Never boil the coconut milk vigorously to prevent curdling
- Choose darker dried taro leaves for better flavor
- When reheating, add a splash of coconut milk if needed
Traditional Serving Suggestions
- Serve hot with steamed rice (mainit na kanin)
- Pair with grilled fish (inihaw na isda)
- Serve as pulutan with ice-cold beer
- Best enjoyed as a main dish for lunch or dinner
- Traditional accompaniment: banana heart salad (ensaladang puso ng saging)
Troubleshooting Common Issues
- Too Itchy (Makati):
- Solution: Ensure leaves are properly dried and cooked thoroughly
- Curdled Coconut Milk (Naghiwalay ang gata):
- Solution: Maintain low heat, never boil
- Too Dry (Masyadong Tuyo):
- Solution: Add more coconut milk gradually
- Too Wet (Masyadong Malabsaw):
- Solution: Simmer longer until oil surfaces
Ingredient Alternatives
- Pork Belly → Smoked fish (tinapa) or dried fish (tuyo)
- Thai Chilies → Bird’s eye chilies or chili flakes
- Fresh Lemongrass → Dried lemongrass or lemon zest
- Shrimp Paste → Fish sauce (patis)
- Coconut Cream → Coconut powder mixed with water
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Freeze for up to 2 months
- Reheat gently on low heat
- Add fresh coconut milk if needed when reheating
- Avoid microwave reheating to prevent separation
Variations
- Seafood Laing
- Use shrimp, crab, or dried fish instead of pork
- Vegetarian Laing
- Skip the meat and shrimp paste
- Add mushrooms and extra vegetables
- Extra Spicy Laing
- Double the chili peppers
- Add chili oil on top
FAQs
Q: Why do taro leaves cause itchiness? A: Taro leaves contain calcium oxalate crystals. Proper drying and cooking neutralize these crystals. Q: Can I use fresh taro leaves? A: No, always use dried taro leaves for safety and authentic taste. Q: How do I know when laing is properly cooked? A: The oil should separate and float to the top, and leaves should be very tender. Q: Can I make this less spicy? A: Yes, reduce or remove the chilies according to preference. Q: Why did my coconut milk curdle? A: High heat causes curdling. Always cook on low-medium heat.
Nutrition
The Story Behind Bicolano Laing
Laing (Pinangat na Gabi), the iconic dish from the Bicol region, stands as a fiery testament to the Philippines’ diverse culinary landscape. What makes this dish extraordinary is how it transforms humble dried taro leaves into a creamy, spicy delicacy using coconut milk and chili—ingredients that grow abundantly in Bicol’s fertile volcanic soil. The preservation technique of drying taro leaves wasn’t just practical; it intensified their flavor and created a unique texture that’s become the hallmark of authentic laing.
The Bicolanos, known throughout the Philippines as masters of spicy coconut milk-based dishes, elevated laing from a simple farmer’s meal to a celebrated regional delicacy. Their genius lies in the careful layering of flavors: the earthiness of dried taro leaves, the richness of kakang gata (first-press coconut milk), the umami from dried fish or shrimp, and the signature heat from local siling labuyo (bird’s eye chilies). This combination reflects Bicol’s geography—a region blessed with abundant coconut trees, volcanic soil perfect for taro cultivation, and a culture that embraces bold, spicy flavors.
Today, while laing has found its way into high-end restaurants and homes across the Philippines and abroad, true Bicolano laing remains distinct in its preparation and taste. The secret lies not just in the ingredients but in the patient, slow-cooking process that allows the dried taro leaves to absorb the coconut milk completely, creating that signature creamy texture with a spicy kick. This dish perfectly embodies the Bicolano spirit: resourceful, bold, and unapologetically spicy.
Remember: Real laing should have that perfect balance of creamy and spicy, where the coconut milk doesn’t just tame the heat but dances with it, creating a flavor explosion that’s distinctly Bicolano.
tastes good especially when served hot
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