Traditionally, laing is a Filipino dish consisting of dried taro leaves with coconut milk that originates from the Bicol region of the Philippines. You’ll notice that my recipe utilizes seasonal fresh greens and instead of hot chili peppers, I opted for red chili flakes. Laing is a richy, creamy and versatile dish that could be served by itself with rice or enjoyed alongside your favorite fried fish. The perfect farm-to-table weeknight recipe!
1 tablespoon vegetable oil
1 small organic red onion, sliced
2 tablespoons ginger, grated
4 cloves organic garlic, minced
1 teaspoon red chili flakes
1 can (13.5 fl oz) coconut milk
1 can (5.4 fl oz) coconut cream
1 tablespoon bagoong (Filipino fermented shrimp paste)
1 bunch organic spinach
1 bunch pea shoot microgreens
Fried shallots and garlic, for topping
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