Taro Leaves in Coconut Milk - Laing - How to Cook

How to Cook Laing - Taro Leaves in Coconut Milk
Taro is called gabi in the Philippines and is widely available throughout the archipelago. The leaves, stems, and corms are all consumed and form part of the local cuisine. A popular recipe for taro is laing; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. It is sometimes heavily spiced with red hot chilies called siling labuyo.

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