Obviously, we are here not only to share where to eat, what’s new to try, but also, we are here to put the spotlight on Filipino dishes—may it be a classic or a classic with a twist. The Filipino food scene, if you guys can tell, is rich and so we made it our mission to share it to the world so you guys can appreciate and fall head over heels in love with them as well. 

As much as Filipino food is seen as “sinful” with all the the meats and the frying, we also actually have a lot of vegetable-starred dishes to offer. That said, today we are going to talk about one of our go-to veggie dish, the famous Laing! 

Laing originated from the beautiful Bicol Region and they are actually known for using coconut milk in a lot of their signature dishes. In Bicol Region, Laing is also known as Pinangat. This dish is also often called as Ginataang Laing as it is a type of ginataan—which are dishes made with coconut milk. Truly, Laing is well-loved not only in Bicol, but also in the Metro and all over the Philippines. We mean, what’s not to love about Laing, right? It is such a yummy and satisfying dish that pairs really well with steamed white rice and even other dishes. 

This dih is basically made by cooking shredded or whole taro leaves with meat, seafood, or fish in thick coconut milk, so you could definitely expect a creamy and milky mouthful when you are having this. Aside from that, you should also expect to enjoy a kick from time to time as this dish is spiced with red and green chilis, garlic, shrimp paste, ginger, and pepper. Others also add lemongrass and shallots which makes the Laing aromatic. 

If you have been wanting to try your hand at making Laing, then today is your lucky day because we are sharing with you our Laing Recipe. We really like ours extra spicy because we enjoy our food kickin’. You can adjust the spice of your Laing in accordance to your spice tolerance or preference. Don’t forget to share with us your Laing once you are done!