Laing — Taro Leaves in Coconut Milk with Chili
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Filipino (Bicolano)
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Description
Dried taro leaves (using dried rather than fresh is a Bicolano distinction — drying intensifies the flavour) are simmered in coconut milk with shrimp paste, chili, garlic, ginger, and onion. The dish is cooked without stirring — stirring causes the taro leaves to release calcium oxalate, which produces the itching sensation. The coconut milk reduces around the leaves, and the final dish is a thick, rich, spicy, deeply savoury preparation served over rice.
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The Thread
—Laing is the Filipino taro leaf-coconut entry that sits between Indonesian sayur daun talas and Samoan palusami on the trail. The chili and shrimp paste make it the most assertively flavoured version.
—Laing is the Filipino taro leaf-coconut entry that sits between Indonesian sayur daun talas and Samoan palusami on the trail. The chili and shrimp paste make it the most assertively flavoured version.
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Flavour Context
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Pillars V — VII
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