Filipino Recipes Menu

Pork & Beef Recipes

Rice & Noodle Recipes

Pansit Palabok

Pansit Bihon Recipe

Pansit Canton

Fried Rice

Filipino Spaghetti

Filipino Barbeque Recipes

Pork Barbeque Recipe

Chicken Barbeque

Desserts & Salads

Chicken Macaroni Salad

Leche Flan

Halayang Ube

Complete List of Recipes

Estimated cooking time: 30 minutes.

• 25 pieces gabi (taro) leaves, dried and shredded
• 1/2 kilo pork, diced
• 1/4 cup shrimp bagoong
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

• In a casserole, sauté garlic, ginger and onions then add the pork.

• mix in the gabi leaves.

• Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

• Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

• Add the coconut cream and continue to simmer until oil comes out of the cream.

• Serve hot with plain white rice.

Laing is a spicy Filipino dish that combines the earthy flavors of dried taro leaves with creamy coconut milk. It hails from the Bicol region in the Philippines, specifically the southernmost part of Luzon island. The primary ingredients include dried taro leaves, coconut milk, and a variety of spices. It’s a budget-friendly dish that has gained popularity due to its unique taste. Some people believe that leftover laing tastes even better. You can cook it a day in advance, refrigerate it, and reheat it before serving.