Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Leaves
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 5 min
- Bring 600 ml coconut milk, 300 ml water, 25 g ginger, sliced, 100 g onion, sliced, 15 g garlic, chopped, 25 g shrimp paste to a gentle boil.
Leaves · About 50 min
- Add 80 g commercial dried edible taro leaves, sold for cooking, submerge carefully and simmer gently 45–50 minutes until completely tender. Do not taste uncooked taro leaves.
Check: Look for this result: completely tender.
Finish · About 10 min
- Add 200 ml coconut cream, 20 g red chili, sliced and simmer 10 minutes more. Stop cooking only when leaves are fully soft.
Tips
- Taro leaves must cook thoroughly; dried leaves are not a raw garnish.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
- Buy edible taro leaves from a food supplier. Never use wild or ornamental taro-like leaves; cooking does not make all such plants safe.
Substitutions
- Use spinach for a different, shorter-cooked coconut greens dish.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Laing one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Laing?
Taro leaves must cook thoroughly; dried leaves are not a raw garnish.
What can I substitute in Laing?
Use spinach for a different, shorter-cooked coconut greens dish.
Can I prepare Laing ahead?
Prepare the measured ingredients for Laing one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating · Centre for Food Safety: wild taro poisoning
