How to Cook Ginataang Laing Recipe

Are you familiar with laing? If not, you are watching the right video!

Laing is a very popular Filipino vegetable dish, and it is also called pinangat, pinangat na laing, or ginataang laing. It is made of shredded or whole taro or gabi leaves mixed with meat or seafood and then cooked in coconut milk. Prior to cooking, the leaves are commonly dried to lessen the amount of calcium oxalate crystals that can cause itching in the mouth. What makes it more special is that it is spiced with chili, specifically labuyo. Lemongrass, ginger, shrimp paste, garlic, and shallots are also added. This ginataan dish (ginataan is a Filipino term used to describe dishes cooked in coconut milk) is best eaten with rice! Yum! Creamy, flavorful, very delicious!

No need to wait for your mom to visit you or for you to go back to the province. Savor the goodness of this dish in your own space. Do this recipe now!


• 1 Kilo of Gabi Leaves/Taro
• 2 big Coconut Milk (or 4 cups)
• 2 pcs. Slice Onions
• Dried fish for Toppings
• 7 cloves of Slice Garlic
• 50 grams of Slice Ginger
• 3 pcs. Chili(optional)
• 1 tsp. Salt, ½ tsp. Pepper and Seasoning granules
• 2 tbsp. Sugar


1. In a pan, put the slice onion, slice ginger, slice garlic, and seasoned with salt, pepper and seasoning granules.

2. Add the slice dried fish and add the gabi/ taro leaves, and add the chili and sugar.

3. Add the second squeeze of coconut milk(kakang-gata).
Cover it and cook in the medium flame.

4. When is boiling removed the cover and mix slowly, make sure not to over mix to avoid getting itchy when you eat?

5. Add the 1st squeeze of coconut milk (pure coconut milk) right before it cooks.

6. Stir slowly until slightly dry and cook.

7. Serve with white rice, enjoy