Spinach Laing is a variation of Bicol region’s Laing in the Philippines. The main ingredients of this recipe are taro leaves and coconut milk. Since we live abroad, taro leaves is not readily available or a bit pricey if you can find one. I use spinach as an alternative when I cannot find any taro leaves. The difference when using spinach as substitute is it’s much softer when cooked. You might ask if it will taste like the authentic one? The answer is definitely YES! With the creamy coconut milk and spice of chili, it’s at par with the original dish. This is a healthy dish that the family will enjoy! Just like what Popeye the sailor man says “I’m strong to the finish, ’cause I eats me Spinach”.
What I notice though is that laing taste even better on the second day after cooking. Place it in a large container and put it in the fridge and heat it the next day. Serve it on it’s own or a side dish for fried fish and piping hot rice!
The secret ingredient is always LOVE
Tips for Spinach Laing.
- If you can’t get hold of fresh spinach, you can use frozen packed spinach.
- You can use fish sauce or salt as substitute for shrimp paste.
- 500 grams spinach
- 2 cups coconut milk
- 1 thumb sized ginger (cut in strips)
- 2 cloves garlic (crushed)
- 1 small onion (sliced)
- 3 tbsp shrimp paste
- 2 tbsp cooking oil
- 3 pieces small red chilis (add if you want more heat)
- 20 pieces shrimps
- If you’re using fresh spinach, wash and boil for 5 minutes, then drain and cut in small pieces. Set aside
- If you are using frozen spinach, let it thaw first.
- In a wok, heat oil and sautee garlic, onion and ginger until translucent.
- Add shrimp paste and stir for a couple of minutes.
- Add spinach and mix well with other ingredients, stir for 2 to 3 minutes. Pour the coconut milk and bring to a boil until the volume is reduced in half.
- Add shimps and chilis and let simmer until shrimps are cooked or reddish in color. Taste and adjust if needed.
- Serve while hot with steamed rice! Bon Appetit!