Laing (Filipino Coconut Taro Leaf Stew)
Laing is a rich Filipino coconut taro leaf stew with ginger, shrimp paste, fish sauce, and green chilli heat.
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55 mintotal
Prep 10 min · Cook 45 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No separate inactive time is required; the key timing is the slow covered simmer that fully softens the taro leaves.
Method
Heat oil in a pot over medium heat, then sauté onion, garlic, and ginger for 2 minutes.
2 min
Add shrimp paste and cook for 1 minute until aromatic.
1 min
Pour in coconut milk, add green chili pepper and ground black pepper, then bring to a gentle simmer.
Add colocasia leaves without stirring too much at first, then cover and simmer for 20 minutes.
20 min
Stir gently and continue simmering for 15 to 20 minutes until the leaves are fully tender and the coconut sauce reduces.
15–20 min
Add fish sauce only if needed, then cook for 1 more minute before serving.
How to tell it's done
The leaves should be very tender and coated in a thick, rich coconut sauce.
Getting it right
Tip
Cook colocasia leaves fully and gently; undercooked leaves can feel harsh, while slow simmering makes the stew smooth.
What to serve it with
Serve with steamed rice as a rich vegetable main or as part of a Filipino meal spread.
Common mistakes
- The taro leaves taste harsh or feel itchy.
- Keep the stew at a gentle simmer until the leaves are fully tender, and avoid heavy stirring during the first covered cook.
Substitutions
- Colocasia Leaves → Spinach — Spinach is not traditional for laing, but it can work as a softer emergency substitute with a shorter cook time.
- Green Chili Pepper → Bird's Eye Chiles — Use a smaller amount if using bird's eye chiles because they are hotter.
Storing and reheating
Refrigerate laing for up to 4 days; the flavor deepens overnight. Reheat gently so the coconut sauce stays smooth, or freeze for up to 1 month.
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