Laing – A Comforting Bicolano Classic for Lunch or Dinner

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What is Laing?

Laing is a well-loved Luzon recipe from the Bicol region, made from dried gabi leaves simmered slowly in coconut milk, ginger, garlic, and chilies. This comforting ulam uses simple ingredients but delivers big flavor, especially for those who enjoy creamy, spicy dishes. The dried leaves absorb the rich coconut base, giving every bite a deep, earthy taste that pairs beautifully with rice.

Why Masarap

Masarap ang dish na ito dahil makapal at malinamnam ang gata, may tamang anghang mula sa chilies, at malambot ang texture ng dahon kapag tama ang pagkakaluto. The aroma of simmering coconut milk mixed with ginger and garlic creates that homey “probinsya” feel na siguradong magpapagana sa kahit sinong kumakain. Perfect din ito sa mga mahilig sa creamy ulam na may konting kick.

Best Eaten For

Laing is best eaten for lunch or dinner, lalo na kapag gusto ng lutong-bahay na may init, sarap, at comfort sa bawat subo.

Ingredients

• Dried taro leaves
• Coconut milk
• Coconut cream
• Sliced pork or pork belly (optional)
• Onion, chopped
• Garlic, minced
• Ginger, sliced
• Red or green chilies
• Salt
• Pepper
• Fish sauce (optional)

How to Cook Laing

1. Sauté onion, garlic, and ginger until fragrant.
2. Add pork and cook until lightly browned.
3. Pour coconut milk and let it simmer gently.
4. Place dried taro leaves on top — avoid stirring at first.
5. Add chilies, salt, pepper, and fish sauce if preferred.
6. Let it cook on low heat until the leaves soften and absorb the coconut milk.
7. Add coconut cream and simmer until thick and creamy — similar to how Ginataang Kalabasa at Sitaw naturally thickens.

Serving Suggestions

This creamy Bicolano favorite pairs perfectly with hot white rice.
It also goes well with crispy sides for contrast—like fried fish or spring rolls.

Try serving it with Lumpiang Shanghai for a satisfying Filipino combo.

Storage Tips

• Store leftovers in an airtight container.
• Keep refrigerated and consume within 2–3 days.
• Reheat on low heat; add a bit of coconut milk or water if the sauce becomes too thick.

Frequently Asked Questions

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