Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Dried taro leaves slowly simmered in rich coconut milk.
Side dish. Serve it with a main that brings the protein. Find a main
Equipment: Large saucepan
Measures and names
Ingredients
- 80 g dried taro leaves (laing)
- 600 ml full-fat coconut milk
- 1 onion, chopped
- 6 garlic cloves, crushed
- 5 cm root ginger, cut into matchsticks
- 2 tbsp shrimp paste (bagoong alamang)
- 4 long green chillies
- Black pepper, to taste
Optional extras
- 2 bird's eye chillies, chopped
Method
- Put the onion, garlic, ginger and shrimp paste in a pan with two thirds of the coconut milk. Bring to a gentle simmer.
- Scatter the dried taro leaves over the top. Do not stir; let them soften in the steam for 15 minutes.
- Once the leaves have collapsed into the liquid, stir gently and simmer for 20 minutes, until thick.
- Add the remaining coconut milk and the chillies and cook for a further 10 minutes, until rich and glossy.
- Season with black pepper and serve warm.
Swaps and tips
Not stirring at the start is the traditional trick and helps avoid any itchiness from the taro. Dried taro leaves are sold in Filipino and Asian shops. Leave out the shrimp paste and use salt for a fully vegetarian version.
Add carbs for the family (optional)
For the family, serve with steamed rice, which is how it is usually eaten. On plan, serve it as a side with grilled fish or pork.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 8 g | 11 g | 6 g | 30 g | 348 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
