Ginataang Laing (Taro Leaves)

My sister’s friend who is from Bicol taught me the original Bicolano way of cooking GINATAANG LAING. Ginataang Laing is a classic dish of Bicolanos – taro or gabi leaves simmered in coconut milk (gata). Of course nobody can call it a Bicolano dish without the kick of red chili peppers.

There are many versions of Ginataang Laing. I used to cook them with shrimp paste or alamang, some cook them with instant coconut milk, some cook them with fish sauce. But the classical way of cooking Bicol’s Ginataang Laing is so simple and easy – saute and simmer, so easy as 1-2-3.


2 tbsp cooking oil
1 tbsp. garlic, peeled and minced
2 medium onion, peeled and minced
1/2 kilo porkloin, sliced
1 kilo dried gabi (taro leaves) (you may also add dried shredded stems)
4- 5 cups coconut milk
3-4 pieces red chili peppers, sliced

Saute garlic, onion and pork. Add coconut milk. Bring to boil.

Add gabi (taro) leaves. Cook until leaves are soft and meat is tender.

Season with salt and add chili peppers. Simmer for 5 minutes and serve.

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