Filipino · Philippines

Cumin and Chili Laing

Name: Cumin and Chili Laing
Total time: 42 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 500 g taro leaves; 1 cup coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 1 red chili, chopped; 1 tsp shrimp paste; 1 tbsp soy sauce; 1 tbsp vinegar; salt to taste; 1/2 tsp ground cumin; 1/2 tsp red chili powder

Enhances the dish with a warm, smoky cumin flavor and a spicy kick.

42 minutes4 servings

Method

Before sautéing onions, add ground cumin and red chili powder to the pot, then proceed with the recipe.
Wash and chop taro leaves. In a pot, sauté onion, garlic, and chili until fragrant.
Add taro leaves and stir for 2 minutes. Pour in coconut milk and bring to a simmer.
Stir in shrimp paste, soy sauce, vinegar, and salt. Cook for 10 minutes until leaves are tender.
Serve hot with steamed rice.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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