Every Filipino loves “laing” ! It’s one of those comfort food which has a very distinct flavor. Great with coconut milk, usually made with shrimp paste or dried fish, but this one is so flavorful without those harmful animal products. I used Nori flakes to give that ocean flavor !
2 cups packed dried taro leaves, thinly shredded, (slightly rehydrated mine). You can also use fresh taro leaves & stems (stem skin peeled off & broken into few inches of length by hands, wear gloves to avoid itcheness)
6-8 taro roots , small size, cut into medium wedges
400 ml full fat coconut cteam or milk, adjust to make sure you cover the entire ingredients while cooking
1/2 cup ginger, crushed & minced
4 tbsp garlic, crushed & minced
few to several green or red chilis, seeded & chopped up
4-5 tbsp nori flakes
apple cider vinegar & lemon juice, to taste, combined to give that kick in the flavor (use lemon juice 3x more than the ACV)
optional vegetarian seasoning of your choice (I used Trader Joe’s umami)
few dashes of nutritional yeast
1-2 tbsp coconut sugar
Himalayan salt to taste
Saute minced ginger then minced garlic either in minimal water or vegetable oil til slightly cooked. Never burn garlic. (With vegan dishes, always use extra of those because we are not using animal products.)
Add coconut milk or cream, bring to a boil & add the thinly shredded taro leaves & taro root wedges, simmer covered til half cooked.
Then add the taro stems, nori flakes & green chili, apple cider vinegar & lemon juice to taste & salt. Continue to simmer til taro root is almost cooked.
Simmer til sauce has reduced. You may need to simmer it uncovered and to stir it occasionally so as not to burn the bottom. (Someone also said that stirring it occasionally has avoided that itchiness to the tongue).
Great with steamed rice of your choice ! Good for about 6 people.