Laing na Dahon ng Gabi

A creamy Bicol-style vegetable ulam made with taro leaves simmered in coconut milk. It is rich, spicy, and satisfying without meat.

Estimated cost: ₱60–₱70

Prep 10 min · Total 45 min · Serves 1

Nutrition per serving: 453 kcal · 11 g protein · 37 g carbs · 29 g fat

Ingredients

• 250g rehydrated equivalent dried gabi leaves
• 1/2 cup coconut milk
• 1 tsp cooking oil
• 1 piece siling haba
• 2 cloves, minced garlic
• 1 tsp, minced ginger
• to taste salt
• 1/4 cup water

Steps

1. Rinse the gabi leaves gently and squeeze out excess water if rehydrated; do not rub too hard to avoid releasing itchiness.
2. Heat a small pan over medium heat, add the oil, then sauté garlic and ginger for 45 seconds until fragrant but not browned.
3. Pour in coconut milk and water, then bring to a gentle simmer over medium-low heat.
4. Add the gabi leaves and siling haba. Press the leaves down so they are mostly submerged, then cover the pan.
5. Simmer on low heat for 25 to 30 minutes without stirring too often; the leaves should darken and soften fully.
6. Uncover and continue simmering for 5 to 8 minutes until the sauce thickens and the coconut milk looks slightly oily on the surface.
7. Season with salt, rest for 5 minutes off heat, and serve as ulam.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).