What is laing?
Laing is a rich, spicy dish from the Bicol region made of dried taro leaves slowly simmered in coconut milk until they are silky and tender. Bicolano cooking is famous for two things, coconut milk and chili, and laing uses both generously. The dried leaves drink up the creamy gata while the shrimp paste gives it a savory depth and the siling labuyo brings the heat that Bicol is known for. It is one of the most beloved vegetable dishes in Filipino cuisine, and you can explore more regional favorites in our Kusina collection.
This laing recipe keeps the leaves from turning itchy, which is the number one worry of first-time cooks. The trick is simple: use dried taro leaves and resist the urge to stir in the early stages. Done right, laing is unbelievably creamy, a little spicy, and deeply comforting over rice.
What ingredients do you need for laing?
Gather these simple ingredients. Using both coconut milk and thicker coconut cream gives laing its signature creaminess.
- 4 cups dried taro leaves (dahon ng gabi)
- 2 cups coconut milk (second extraction, gata)
- 2 cups coconut cream (first extraction, kakang gata)
- 200 g pork belly, cut into small cubes (optional)
- 2 tablespoons shrimp paste (bagoong alamang)
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 tablespoons grated ginger
- 4 to 6 Thai chilies (siling labuyo), whole
- 2 long green chilies (siling haba)
- Salt, to taste
How do you cook laing?
Follow these steps carefully, especially the part about not stirring the taro leaves too soon. Patience is what makes laing silky instead of itchy.
- Pour the coconut milk (second extraction) into a pot and add the garlic, onion, ginger, shrimp paste, and pork, then bring to a gentle simmer over medium heat.
- Simmer the pork for about 15 minutes until it renders some fat and becomes tender.
- Add the dried taro leaves on top but do not stir, letting them cook in the simmering coconut milk for 20 to 25 minutes so they soften without turning itchy.
- Pour in the coconut cream and add the whole chilies, then simmer gently, still without stirring much, for another 10 minutes until the sauce thickens and the oil begins to surface.
- Season with salt if needed, give a careful final stir, and simmer for 2 to 3 more minutes before serving hot with steamed rice.
Where does laing come from?
Laing is a proud product of the Bicol region in southeastern Luzon, an area famous throughout the Philippines for two things: an abundance of coconuts and a genuine love of fiery chili. Bicolano cuisine, often called the spiciest in the country, uses creamy coconut milk, or gata, as the base for countless dishes, and laing is one of its finest expressions. The dish is sometimes called gulay na natong, after the local word for taro leaves. Traditionally it was a resourceful way to use the whole taro plant, turning leaves that might otherwise be discarded into a rich, satisfying viand. Laing belongs to the broader family of ginataan dishes, foods cooked in coconut milk, which also includes Bicol express and ginataang gulay. Its combination of creamy, spicy, and savory flavors captures the bold, comforting spirit of Bicolano home cooking.
What are common variations of laing?
While the classic laing uses pork and shrimp paste, there are many well-loved variations. Some cooks add flaked tinapa (smoked fish) or small dried fish for an extra layer of savory, smoky depth, while others toss in fresh or dried shrimp. For a heartier dish, pieces of taro root (gabi) can be simmered alongside the leaves. A close cousin is pinangat, where whole taro leaves are carefully wrapped around a filling of meat or fish before being simmered in coconut milk, rather than the leaves being left loose as in laing. Vegetarian versions skip the pork and shrimp paste entirely, seasoning instead with salt and extra aromatics. You can also control the richness by adjusting how much thick coconut cream you add at the end, and the heat by choosing how many siling labuyo go into the pot.
What mistakes should you avoid when making laing?
The classic laing mistake is stirring the taro leaves too soon. The leaves contain calcium oxalate, which can leave your throat itchy if the leaves are disturbed before they finish cooking, so let them simmer undisturbed until fully tender. Using the wrong leaves is another problem; dried taro leaves meant specifically for laing give the most reliable, non-itchy result, so avoid substituting random greens. Boiling the coconut milk too aggressively can cause it to curdle and separate unpleasantly, so keep the heat at a gentle simmer throughout. Finally, do not rush the cooking time. Laing needs a slow, patient simmer for the leaves to soften, the flavors to meld, and the coconut oil to rise to the surface, which is the traditional sign that your laing is properly done.
How do you adjust the spice level of laing?
Authentic Bicol laing is known for being generously spicy, but one of the joys of cooking it at home is that you control the heat entirely. The spice comes mainly from siling labuyo, the small but fiery Thai chilies. If you want a milder laing, add the chilies whole and leave them unbroken, so they lend a gentle warmth and aroma without releasing all their heat into the sauce. For a spicier result, slice the chilies or even mince them before adding, and increase the quantity to taste. Keep in mind that the heat builds as the dish simmers and mellows slightly once the rich coconut cream is stirred in, so taste as you go. Families with children or spice-sensitive eaters often make a milder batch and simply serve extra sliced chili or a spoonful of bagoong on the side for those who want more kick.
Is laing good for meal prep?
Laing is one of the best Filipino dishes for meal prep because, like most coconut milk stews, it tastes even better after a day in the refrigerator when the flavors have had time to settle and deepen. You can cook a larger batch over the weekend and portion it into containers for quick, satisfying meals during the week, needing only freshly steamed rice to complete the plate. Store it in airtight containers and reheat gently over low heat, stirring in a little extra coconut milk if the sauce has thickened. Because laing is quite rich, modest portions go a long way, making it economical as well as convenient. It also travels well in a packed baon, the Filipino word for a brought-from-home meal, as long as you have a way to keep it cool until lunchtime. Just avoid reheating it too many times to keep the texture at its best.
What does laing taste like?
Laing offers a wonderful layering of flavors in every spoonful. The dominant note is the rich, creamy sweetness of coconut milk, which coats the taro leaves and gives the dish its luxurious body. Beneath that creaminess runs a savory, slightly funky umami from the shrimp paste, balanced by the warmth of ginger and garlic. Then comes the heat of the chilies, which can range from a gentle warmth to a real fiery kick depending on how you prepare them. The dried taro leaves themselves soften into a tender, almost silky texture that soaks up the sauce beautifully, while the surface shimmers with the coconut oil that rises as it cooks. The overall effect is comforting and bold at once, creamy, spicy, and deeply savory, which is exactly why Bicolanos and Filipinos everywhere reach for laing when they want something hearty and full of character to eat with rice.
What are the best tips for cooking laing?
The golden rule of laing is do not stir too early. Taro leaves contain calcium oxalate crystals that can make your throat itchy if they are disturbed before they fully cook in the coconut milk, so let them simmer undisturbed until soft. Always use dried taro leaves rather than fresh for the most reliable, non-itchy result, and make sure they are the right variety meant for laing. Cooking the dish low and slow also lets the coconut oil separate and rise, which is the sign of a properly made laing. If you enjoy vegetable-forward Filipino dishes, our chopsuey recipe is another easy way to get more vegetables onto the table. Adjust the chili to your family’s spice tolerance.
What do you serve with laing?
Laing is almost always eaten as an ulam, a main viand, spooned over plenty of steamed white rice to balance its richness and heat. Because it is so creamy and bold, it pairs well with simpler grilled or fried dishes like inihaw na liempo or fried fish. Some families serve it alongside a light soup to round out the meal, and on busy weeknights we like our quick Filipino sopas recipe for a comforting contrast. A squeeze of calamansi over the top brightens the whole dish.
How do you store laing?
Laing keeps beautifully and, like most coconut milk dishes, often tastes even better the next day once the flavors settle. Store it in an airtight container in the refrigerator for up to four days. Reheat it gently on the stove over low heat, stirring occasionally and adding a splash of coconut milk if it has thickened too much. Avoid boiling it hard during reheating, since the coconut milk can split. Laing can also be frozen for up to a month; thaw it overnight in the fridge before warming, and stir in a little fresh coconut cream to restore its silky texture.
Frequently asked questions
Why does my laing make my throat itchy?
Itchiness comes from stirring the taro leaves too early, before they finish cooking in the coconut milk. Let the leaves simmer undisturbed until fully tender, and always use dried taro leaves meant for laing.
Can I make laing without pork?
Yes. Pork adds flavor but is optional. For a vegetarian version, leave out the pork and shrimp paste and season with salt or a plant-based alternative, keeping the coconut milk and chili.
Should I use fresh or dried taro leaves?
Dried taro leaves are strongly recommended for laing because they cook down reliably and are far less likely to cause itchiness than fresh leaves.
How spicy should laing be?
Traditional Bicol laing is quite spicy, but you can control the heat by adjusting the number of chilies. Keep them whole for milder flavor, or slice them for more spice.
What is the difference between laing and ginataang gabi?
Laing specifically uses the dried leaves of the taro plant simmered in coconut milk, while ginataang gabi usually refers to the taro root or corm cooked in coconut milk.