Laing: Fresh Taro Stalks and Leaves Stewed in Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

shrimp paste

🥗Healthier: soy sauce

💰Cheaper: fish sauce

Soy sauce offers a similar umami flavor without seafood.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken provides leaner protein, while tofu is a vegetarian option.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is more affordable.

Welcome to Romo's kitchen and garden where we will prepare Laing together.

Gather fresh taro stalks and leaves from the garden, ensuring they are well protected from elements.

Oil hands to prevent stickiness while handling the taro leaves and stalks.

Peel ginger and garlic for the dish, using a traditional method to separate the garlic cloves.

Slice the dried squid into strips for flavor enhancement.

In a pot, add concentrated coconut milk and bring it to a boil.

Once boiling, add the sliced dried squid and some oil from the squid.

Add the taro stalks and leaves to the pot, being careful not to stir them after adding, as per tradition.

Cover the pot and let it cook on low flame, monitoring for caramelization at the bottom.

Check for doneness and ensure there are no prickles from the taro leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: