Laing is a popular dish made from taro stems and leaves cooked in coconut milk, salted with fermented shrimp or fish bagoong. It is also heavily spiced with red hot chilies called sili’ng labuyo (“wild pepper”). When I was a kid, this dish along with other ginataan (cooked in coconut milk) like langka (prematured jackfruit), puso ng saging (banana blossom)  and also lumpiang ubod (bamboo shoots or heart of palm spring rolls) and more of those veggies that nature freely offers is common on our table. Too bad, I have never appreciated nor ate them with gusto back then. And as you can guess, I learned to appreciate these dishes when I left the Philippines…I would sometimes buy the canned version of Laing and sometimes Bicol express (pure wild pepper in coconut milk).

So you can imagine how happy I was when I came home and that someone in our neighborhood knew how to cook delicious Laing. I had Laing twice, once at home and then at Leslie’s Tagaytay which I will write about soon.


These are the stems (and leaves) of the Taro picked from our backyard. I didn’t watch how it was cooked though I just waited for it to be served lol. So here along with the chili (which is not labuyo) over rice, I ate to my heart’s content.


Happy weekend everyone!

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