Tuesday, September 27, 2011


Laing is another authentic recipe originated from Bicol region. As I have said on my previous post(s), Bicolanos are one of the greatest cooks or chefs ever, making this dish as one of the most sought after Filipino recipe. The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili.

Preparations for Laing


40 taro root leaves (dahon ng gabi), chopped
1/2 lb. pork, chopped
1/2 lb. shrimp, chopped
1 tsp. ginger, finely chopped
siling labuyo according to taste (whole chili peppers)
2 tbsp. bagoong according to taste
3 cups coconut milk
1/2 cup water

Cooking Instructions:

Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilk and water on top and let boil until pork is tender. Add bagoong and siling labuyo, stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5 minutes. Serve hot.