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Laing (Taro leaves in spicy coconut cream)

Using:

Frozen Dried Taro Leaves

The iconic Bicolano dish, tender, rich in coconut milk, and spicy, made easier with Masarap taro leaves.

Dried Taro Leaves

Taro leaves rich in flavour, perfect for the classic Filipino coconut milk dish, Laing. Bring authentic Filipino flavours to your meals with Masarap’s 100% natural frozen vegetable collection. Carefully harvested and snap-frozen right after picking, we guarantee convenience without compromising taste, texture, or nutrition.

You’ll need:

    • 1 Masarap Frozen Dried Taro Leaves
    • 2 cans (400ml) thick coconut cream
    • 1/2 cup dried shrimp or smoked fish (tinapa), coarsely chopped
    • 4 cloves garlic, minced
    • 1 onion, minced
    • 2 red chilies (siling labuyo), whole or sliced (to taste)
    • 2 tbsp coconut oil or vegetable oil
    • Salt and pepper to taste

How to make it:

  1. Sauté:
    • In a large pot, heat the oil.
    • Sauté the garlic, onion, and dried shrimp until fragrant.
  2. Add Coconut Cream:
    • Pour in the thick coconut cream and bring to a gentle simmer.
    • Add the whole chilies.
  3. Add Taro Leaves:
    • Add the Masarap Frozen Dried Taro Leaves. DO NOT STIR.
    • Cover the pot and let it simmer without stirring for 15-20 minutes until the leaves soften and absorb the cream.
  4. Season and Stir:
    • Once the leaves are soft, season with salt and pepper.
    • Stir gently and cook until the coconut cream has thickened to your desired consistency.

Masarap Tip: The spiciness is key to Laing! Use more chilies or a touch of chili paste for extra heat.

You’ll need:

    • 1 Masarap Frozen Dried Taro Leaves
    • 2 cans (400ml) thick coconut cream
    • 1/2 cup dried shrimp or smoked fish (tinapa), coarsely chopped
    • 4 cloves garlic, minced
    • 1 onion, minced
    • 2 red chilies (siling labuyo), whole or sliced (to taste)
    • 2 tbsp coconut oil or vegetable oil
    • Salt and pepper to taste

How to make it:

  1. Sauté:
    • In a large pot, heat the oil.
    • Sauté the garlic, onion, and dried shrimp until fragrant.
  2. Add Coconut Cream:
    • Pour in the thick coconut cream and bring to a gentle simmer.
    • Add the whole chilies.
  3. Add Taro Leaves:
    • Add the Masarap Frozen Dried Taro Leaves. DO NOT STIR.
    • Cover the pot and let it simmer without stirring for 15-20 minutes until the leaves soften and absorb the cream.
  4. Season and Stir:
    • Once the leaves are soft, season with salt and pepper.
    • Stir gently and cook until the coconut cream has thickened to your desired consistency.

Masarap Tip: The spiciness is key to Laing! Use more chilies or a touch of chili paste for extra heat.