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Spinach Laing

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! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Filipino
Keyword: coconut milk, laing, spinach
Author: Mia


  • 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!