Laing (food)
Filipino dish
Laing (pronounced [ˈlaʔɪŋ] LAH-ing), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino, which is normally paired with boiled white rice.
Names
Laing, meaning "dried or withered [leaves]" in Tagalog, is the name of the dish in most parts of the Philippines. However, in the Bicol region, where it originates from, it is simply called pinangat. This name can be confused with pinangat na isda, which is a different dish made with fish cooked in a slightly sour broth similar to sinigang. The confusion stems from the original meaning of the verb pangat in the languages of Southern Luzon, which simply means to cook fish or meat in a broth of water and salt.
Laing is typical of Bicolano cuisine, which is known for their common use of chilis and coconut milk. Laing is also known as ginataang laing, pinangat na laing, pinangat na gabi and ginat-ang gabi, among other names.
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