Laing with Dried Fish (Taro Leaves in Coconut Milk)

Method

1. Inspect the dried edible taro leaves and remove tough stalks. Prepare the dried fish, removing bones as needed, and slice the onion, garlic and ginger.
2. In a pot, layer the onion, garlic, ginger, dried fish pieces and dried taro leaves without stirring.
3. Pour in the coconut milk (and a little water if needed to barely cover) along with the bagoong alamang if using.
4. Bring to a gentle boil, then immediately lower the heat and simmer uncovered for 30–40 minutes, occasionally pressing the leaves down to submerge but avoiding stirring.
5. Add the coconut cream and chilies and continue simmering until the sauce is thick, rich and some coconut oil starts to separate on top.
6. Continue simmering until all the taro leaves are fully softened and cooked through; do not taste raw or partly cooked leaves.
7. Season with salt or fish sauce to taste and serve with steamed rice.