Laing happily simmering away

Laing simmering in the pot as we wait until the oil separates from the coconut cream

Laing is one of the regional Filipino dishes I “dread” cooking but is extremely fond of–I’d pick it over anything except for sinigang. Traditionally, I will always eat it but not make it. In fact, I never made it before until yesterday.

Laing with a steaming plate of cooked brown and black rice ♥

Laing with a steaming plate of cooked brown and black rice ♥

I love it with hot steaming unpolished rice or rice noodles–laing pasta anyone? Armed by accounts of KK watching his Bicolana grandmother cook this time and time again, Tinkerbelle’s Bicolana mom’s instructions and a YouTube video of Bugnay (see below) as my guides, I set out the make the best meat-free laing my kitchen can produce.


  • 1/8 kilo of dried taro leaves (give or take)
  • Coconut cream (kakang gata) from 4 coconuts
  • 4-6 cups of water
  • 4 medium red onion, chopped
  • 4 inch ginger cut into short julienned sticks
  • 1 head of native garlic, chopped
  • 5 siling pansigang or siling labuyo to taste (I happen to have only siling pansigang so that’s what I used but for a more authentic laing, labuyo is a must)
  • 1/2 cup KNL’s Bagoong

How did I make it? Just watch this video. I did not include any meat and that green packet of everything but good.

How did it turn out? The kid who grew up with Bicolano cooking said, “This is very good, you are very close. Are you sure there’s no meat in this?” WOW! made my day! Who knew it’s not as hard as it seems?


One Response to “COOKIN’ RECIPE: Laing”

  1. Kat says:

    I always thought laing has no meat. At least, the kind that I usually eat at home has none and I prefer it that way. 😀 Yet another recipe to try. Thanks!

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