Laing: My Favorite Bicolano Dish

I am a true blue Bicolana, was born there although I didn’t stay that long because my parents brought me to Cainta Rizal, days after I was baptized. Anyway, I didn’t seem to miss eating my favorite Laing.

My mom cooked this really great. I will post my own Laing pictures as soon as I have ‘watermarked’ the photos. Anyway, we usually expose the taro leaves under the sun and have it dried so we can tear the leaves into tiny strips, then we use coconut milk, green / red chili, (combination or any of the following ingredients) pork strips, chicken flakes, fish flakes. This is best seasoned with rock salt, while others also add pepper to taste.

This is also a very flexible dish because you can have it with or without the meat and fish. You can also have it as spicy as you want, but for me, I want to have it served warm and spicy, umm… yummy!

image credit: ~ MVI ~’s photostream