Laing is a popular dish in the Philippines that originated in the Bicol Region.
It is a delicious and spicy dish made of taro leaves, coconut milk, and chili peppers.
This dish is usually served with rice and has become a staple in many Filipino households.
The dish is flavorful and filling, making it perfect for those who want something hearty to eat.
In this article, we will provide you with tips on how to make authentic laing, the history of where this dish comes from, the preparation time, ingredients, the best recipe, how it is best served, as well as FAQs with answers.
Laing originated in the Bicol Region which is located in the southern part of Luzon island in the Philippines.
The dish is said to have originated from the town of Camalig in Albay province. The main ingredient, taro leaves, is abundant in this region.
The dish was created as a way to make use of the excess leaves that were left over after harvesting the taro roots.
Laing quickly became a popular dish in the Bicol Region and eventually spread throughout the country.
Prep Time and What to Expect
Making laing can take some time and effort, but the end result is worth it. The prep time for this dish is around 20-25 minutes.
The cooking time is around 1 hour and 30 minutes. When making this dish, you can expect a lot of chopping and cleaning.
You need to prepare the taro leaves by washing them thoroughly and cutting them into small pieces.
You also need to chop the onions, garlic, ginger, and chili peppers.
The main ingredients for laing are taro leaves, coconut milk, and chili peppers.
Other ingredients include onions, garlic, ginger, shrimp paste, salt, and pork belly.
Here is a list of the ingredients for the best laing recipe:
– 2 lbs. taro leaves
– 2 cans of coconut milk
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 thumb ginger, sliced
– 5 pieces chili peppers, chopped
– 2 tbsp. shrimp paste
– 1 tsp. salt
– 1 lb. pork belly, sliced
Here is the best recipe for laing:
1. Wash the taro leaves thoroughly and cut into small pieces.
2. In a large pot, sauté the onions, garlic, and ginger until fragrant.
3. Add the pork belly and sauté for 5-7 minutes until browned.
4. Add the shrimp paste and chili peppers and sauté for another 3-5 minutes.
5. Add the taro leaves and coconut milk. Mix well.
6. Cover the pot and let it simmer for 1 hour and 30 minutes.
7. Add salt to taste.
8. Serve with rice.
How It Is Best Served
Laing is best served with hot steamed rice.
Some people like to add a bit of fish sauce as a condiment. It’s also good to have some sliced tomatoes on the side to add freshness to the dish.
Laing can be enjoyed as a main dish or as a side dish.
Can I use canned taro leaves instead of fresh ones?
Yes, you can use canned taro leaves if fresh ones are not available. Just make sure to drain them before adding them to the pot.
Can I replace the pork belly with chicken or beef?
Yes, you can replace pork belly with chicken or beef. Just make sure to adjust the cooking time accordingly.
How long can I store leftover laing?
Leftover laing can be stored in the refrigerator for up to 3 days. Just make sure to reheat it thoroughly before eating.
Laing is a delicious and spicy Filipino dish that has become a staple in many households.
This dish is flavorful and filling, making it perfect for those who want something hearty to eat.
Making authentic laing takes time and effort, but the end result is worth it.
Follow our tips and recipe, and you’ll be able to make a delicious and authentic version of this popular dish.