Laing
Dried taro leaves cooked in spicy coconut milk with pork or shrimp.
Contains common allergens
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Instructions
- 1
Simmer the Base: In a wide pan or wok, combine the thin coconut milk, pork belly, shrimp paste, ginger, garlic, and onions. Bring to a gentle boil over medium heat and simmer for 15-20 minutes until the pork is tender.
- 2
Add the Leaves: Do NOT wash or crumble the dried taro leaves. Place them gently on top of the simmering liquid. Press them down lightly with a wooden spoon so they absorb the liquid.
- 3
Crucial Rule (Do Not Stir): Lower the heat to a gentle simmer. Cover the pan and let it cook for 20-25 minutes. *Do not stir the mixture* during this time; stirring taro leaves before they are fully cooked releases calcium oxalate crystals, which cause an itchy sensation in the throat.
- 4
Add Coconut Cream and Chilies: Once the leaves are very soft and the liquid has mostly absorbed, pour the thick coconut cream over the top and scatter the chopped chilies.
- 5
Reduce and Finish: Now you may gently stir the mixture. Let it simmer uncovered for another 10-15 minutes until the coconut cream thickens, reduces, and begins to render its oil. Serve hot with rice.
Plan it in Listahan
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