11 Mar2005

Laing (gabi/taro leaves cooked in coconut milk) is best eaten as a side dish, not as the main event. It is absolutely delicious when done right but oozes with coconut oil, garlic and chilli. laing1A palate shocker, its spiciness is determined by how much chilli you put and how long it sits before being consumed. Some people make a relatively mild laing then correctly serve a super spicy bicol express to mix into the laing to notch up the heat quotient for chilli addicts. My entry on taro leaves was posted a couple of days ago, before the tragic events in Bohol where dozens of school children were killed after eating fried cassava snacks. It is not yet known exactly what caused the food poisoning but it certainly reminds you to treat some types of food with great care. So, I said it before, and let me say it again – raw taro leaves do contain some poisonous compounds or irritants and they should never be eaten raw.

Version 1: Laing with Dried Fish. Ingredients: About 10-12 cups of dried gabi or taro leaves (market vendors sell-pre-dried leaves and the drying helps to mitigate the oxalic acids in the fresh leaves). laing3You can start with fresh leaves and dry it yourself if you like. 2-3 cups of thin coconut milk. 1-1.5 cups of thick coconut milk. 3-5 large pieces of daing or salted fish with bones removed (use meat only), some minced garlic to taste (I like a lot – say 6 cloves). 4-7 siling labuyo. The ingredients are quite imprecise because dried Laing seems to be rather absorbent and sometimes you need more liquid. So I tend to cook up the liquid then put in the dried laing, reserving some until the consistency of the dish becomes apparent. Method: In a medium to large pot, put all the ingredients except the gabi leaves and cook for 15+ minutes until it is thicker. It will appear oily and that is good. Add most but not all of the gabi leaves and check consistency. If it looks like it can take more leaves, add immediately. Some people like a soupier Laing and others a consistency more like creamed spinach. Simmer this for at least 10-15 minutes, stirring constantly to prevent the bottom from burning. Taste and season generously with salt (particularly if the daing you used wasn’t salty enough). I like it served hot but others serve it at room temperature. If it sits for hours, the chilli gets more pronounced.

Version 2: Laing with Prawns. I experimented with this recipe for all those people out there who do not have access to fresh coconut milk but still want a hit of laing. laing2Ingredients: About 10-12 cups of dried gabi or taro leaves. 2-3 cans of unsweetened coconut milk. 10-15 small prawns or large shrimp (personally, I liked the variation with lots of prawns – more like prawns with Laing than the other way around), 4-6 cloves of minced garlic. 4-7 siling labuyo or if you live abroad I tried two minced jalapeno peppers that worked well. Salt. Put everything except the prawns and gabi leaves in a pot and allow it to reach a boil. Put flame to medium and add shrimp. After 1-2 mintues, add the gabi leaves and cook another 12-15 mintues at a medium simmer, stirring to keep stuff from sticking to the bottom. Adjust leaves to get your desired consistency. The top photo shows my version of Laing with Prawns. The third photo here shows the ingredients for the Laing with dried fish. Don’t forget to serve with Bicol Express – it’s a match made in Malate (read the Bicol Express entry if you are scratching your head).

 

COMMENTS:

  1. purplegirl says:

    hi, marketman! i found dried laing in an asian grocery not too long ago. but mine turned out a bit bitter. i do like version 2 better. there’s this pinoy restaurant in Queens, NY that serves amazing laing. i always ask baby brother to send some my way…

    nice site by the way! oh, and one other thing… i so miss quesong puti. what do you think closest resembles its taste? i was told mild feta but i don’t think so. i have never found a counterpart in the US.

    Mar 12, 2005 | 2:27 pm

     
  2. Marketman says:

    I am not sure what a reasonable substitute for kesong puti might be in the U.S. Perhaps you can try a ricotta salata but it doesn’t have the same consistency as kesong puti. Also, part of the flavor of kesong puti must come from the banana leaves they are usually wrapped in…

    Mar 12, 2005 | 8:19 pm

     
  3. Bubut says:

    the reason why the some laing was a bit bitter its because the
    leaves were over dried.

    Apr 15, 2005 | 10:39 pm

     
  4. Ernie Bartolome says:

    Please feature Filipino favorites like Kare-Kare, sisig (both meat and veggies), halo-halo, gintaan, manggang hilaw with bagoong, etc.
    Thanks,
    Ebart57

    May 7, 2005 | 7:02 am

     
  5. selina says:

    the best laing is with prawns and dilis. the leaves
    shouldn’t be disturbed while it’s simmering in coconut
    milk or it will make your tongue itchy. i guess it
    only applies to fresh taro leaves.

    Jul 1, 2005 | 12:04 am

     
  6. selina says:

    it’s and it = laing.

    Jul 1, 2005 | 12:06 am

     
  7. brenda says:

    i love your laing with prawns.. just looking at the pic makes me salivate. i’m a tru-blue bicolana, both parents hailed from bicol (sorsogon and naga)although its not always that we get to visit our relatives there. there is this dish that my aunts cook whenever we go out to the beach or any picnic–its called “ginataang papaya”. its unripe papaya sliced thinly and cooked in coconut milk with pork or prawns can also be substituted. the dish shld be creamy and you can add chillies or siling labuyo if you want it a little hot.

    Jun 12, 2007 | 11:33 am

     
  8. greg fernanadez says:

    tell me please what benifits laing have for child except being part of food.

    Feb 16, 2008 | 6:33 pm

     
  9. Jennifer J. says:

    ERNIE BARTOLOME
    ernie pls tell how I can contact you please please ….

    Mar 19, 2008 | 4:06 pm

     
  10. bienn c. says:

    i’ve never done this dish before, im planning on cooking it myself. How many days should I dry the taro leaves?tnx

    Nov 10, 2008 | 12:07 am

     
  11. Marketman says:

    bienn, normally I buy dried leaves, if you dry your own, stick fresh leaves out in HOT sun until wilted and semi-dried, not totally crisp. Bicolanos like their base leaves to be a bit moist. But keep in mind taro leaves have a mild poison in them, and the leaves must be cooked properly to get rid of it…

    Nov 10, 2008 | 6:59 am

     
  12. Ernie Bartolome says:

    Hi Jennifer,

    Please email me at ebart57@comcast.net
    Looking forward…
    Ernie

    Jun 10, 2009 | 3:59 am

     
 

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