Laing (pronounced as “Lah-Eng”) is a Filipino dish of taro leaves cooked in coconut milk, ginger, and thai peppers. It is one of my favorite vegetable dishes, and it won Andy over during our trip to the Philippines. Since we could not find taro leaves, I substituted these with spinach. The result was delicious!
Warning: Who would have thought? There’s a Scoville Scale that measures how hot peppers are. Thai peppers are up on the heat scale. Use sparingly and make sure to wash your hands after handling.
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Spinach in Coconut Milk
A play on a Filipino dish called Laing. Spinach leaves replace Laing or Taro leaves.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Cuisine: Filipino
Scale
Ingredients
- 1/2 lb Pork
- 1 lb Spinach
- Ginger
- Garlic
- 1/2 Can Coconut Milk
- 1 small Thai pepper
Instructions
- Saute Garlic and Ginger
- Add Pork and cook until brown
- Add Coconut Milk and Thai Pepper
- Mix in the Spinach when pork is fork tender
- Cook until leaves have wilted
Notes
Thai peppers are high on heat, use sparingly and wash hands thoroughly after handling. Hot peppers increase in heat the longer it cooks.
Nutrition
- Serving Size: 2 to 3
Sophia Lorenzo Borg
Hmmm….may try this sometime, but with minced pork 🙂
Onig
Masarap din kung fish like tilapia.