Creamy Spicy Laing is one of my favorite dishes. The taste is so addicting, and I can’t resist eating more whenever it’s on the table. This wonderful Filipino dish is made from dried taro leaves cooked in luscious coconut milk, spiced with ginger, garlic, onions, and cayenne pepper. Tender pork cubes add a savory touch, while the coconut milk makes the dish rich and creamy. It’s perfect for anyone who loves a hearty, spicy, and comforting meal. Laing is somewhat similar to Southern Collard Greens, but with a sweeter twist.
The combination of flavors in Laing is truly irresistible. The rich coconut milk perfectly balances the heat from the cayenne pepper and the aromatic spices. The taro leaves soak up all the goodness, making each bite a burst of creamy, spicy delight. Every time I take a bite, it’s like a warm hug from the Philippines.
Enjoy the Comfort of Creamy Spicy Laing
Are you looking for a dish that’s bursting with flavor and comfort? Creamy Spicy Laing might just be what you need! This Filipino specialty combines earthy taro leaves, rich coconut milk, and a touch of spice to create a meal that’s both nourishing and satisfying.
Laing comes from the Bicol region in the Philippines, where coconut milk and spicy dishes are a staple. It’s amazing how simple ingredients can come together to create such a flavorful and heartwarming dish.
Enjoy the Comfort of Creamy Spicy Laing
Are you looking for a dish that’s bursting with flavor and comfort? Creamy Spicy Laing might just be what you need! This Filipino specialty combines earthy taro leaves, rich coconut milk, and a touch of spice to create a meal that’s both nourishing and satisfying.
A Homely Touch
Laing comes from the Bicol region in the Philippines, where coconut milk and spicy dishes are a staple. It’s amazing how simple ingredients can come together to create such a flavorful and heartwarming dish.
Serving Suggestion
Serve your Creamy Spicy Laing with a side of steamed rice. This dish pairs wonderfully with rice, as it complements the rich and creamy texture, making each bite truly satisfying. It’s a meal that’s sure to impress with its creamy texture, aromatic spices, and tender pork.
Creamy Spicy Laing isn’t just a dish; it’s an experience. It’s comfort food at its finest and brings a taste of Filipino culture right to your table. Similar to Southern Collard Greens but sweeter, this dish is sure to be a hit with friends and family.
If you haven’t tried it yet, you’re in for a treat!
Ingredients
Ingredients
- 1 pack Dried Taro Leaves, Soak in Water
- 5 cans of Coconut milk , (Fresh gata if available)
- 1 large knob Ginger, Finely Chopped
- 6 cloves Garlic, Minced
- 1 cup Yellow Onions, Minced
- 4 pieces Cayenne Pepper or Thai peppers, Chopped (adjust to taste)
- 1 lb Pork, Cut into small cubes
- 3-4 tbsp Sugar, Adjust to taste
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tsp MSG (monosodium glutamate), Optional
Instructions
Instructions
Preparations:
- 1
Drain the water and use your hands to squeeze out the excess water from the leaves.
- 2
Remove the hard veins from the leaves to ensure only the smooth parts are used.
Cooking:
- 1
Fry Pork: Heat a large pan over medium-high heat. Add pork cubes and fry until golden brown. Remove from the pan and set aside.
- 2
Sauté Aromatics: In the same pan, sauté ginger, garlic, and onions until aromatic and slightly browned.
- 3
Cook with Coconut Milk: Pour in the coconut milk and bring it to a boil.
- 4
Add Taro Leaves: Gently add the soaked and drained taro leaves into the boiling coconut milk mixture. Stir occasionally and let it cook until the leaves are tender, and the sauce thickens.
- 5
Add Pork and Sweeten: Once the leaves are soft, add the fried pork back into the pan. Add 3-4 tablespoons of sugar, adjusting to your liking, to give it a delightful sweetness. Season with salt and pepper to taste.
- 6
Final Touch: It’s important to cook the coconut milk until the oil starts to separate from it. This step is crucial for achieving the perfect texture and flavor in your Laing and about 5 minutes before turning off the heat, add the chopped cayenne peppers or Thai peppers to achieve the desired level of spiciness.
- 7
Serve: Turn off the stove and let the dish sit for a few minutes to allow the flavors to meld.
Notes
Notes
Soaking Time: Soak the dried taro leaves in water for at least 2-4 hours before starting the preparation.
Fresh Coconut Milk: Fresh gata brings a richer flavor compared to canned coconut milk.
Peppers: Adjust the amount according to your heat preference. You can also use fresh chili peppers for an extra kick.
No Water: The key to a creamy Laing is using coconut milk without adding water.
Removing Veins: Make sure to thoroughly remove the veins for a smoother texture.
Cooking Coconut Milk: Make sure to cook the coconut milk until the oil separates from it. This step enhances the flavor and texture of your Laing.
Equipment
Equipment
- Large pan
- Knife
- Chopping board
- Spoon Bowl for soaking taro leaves
Nutrition
Nutrition
| Calories | 450 |
| Carbohydrates | 10g |
| Fat | 35g |
| Fiber | 3g |
| Protein | 20g |
| 425mg |
Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
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