Spinach & Pea Shoot Laing (Filipino Coconut Milk Dish)

March 23, 2021

Traditionally, laing is a Filipino dish consisting of dried taro leaves with coconut milk that originates from the Bicol region of the Philippines. You’ll notice that my recipe utilizes seasonal fresh greens and instead of hot chili peppers, I opted for red chili flakes. Laing is a richy, creamy and versatile dish that could be served by itself with rice or enjoyed alongside your favorite fried fish. The perfect farm-to-table weeknight recipe!


1 tablespoon vegetable oil 

1 small organic red onion, sliced 

2 tablespoons ginger, grated 

4 cloves organic garlic, minced 

1 teaspoon red chili flakes

1 can (13.5 fl oz) coconut milk 

1 can (5.4 fl oz) coconut cream

1 tablespoon bagoong (Filipino fermented shrimp paste)

1 bunch organic spinach

1 bunch pea shoot microgreens

Fried shallots and garlic, for topping


  1. Over medium-high heat, saute oil, onion, ginger, garlic and red chili flakes in a pot until onions are softened, 3-4 minutes. 
  2. Mix in coconut milk, coconut cream and bagoong with a wooden spoon and bring ingredients to a boil. 
  3. Add in spinach and pea shoots. Lower heat to medium-low and simmer for 25-30 minutes, stirring occasionally. Cook until mixture reduces by half and is the texture of a thick stew.
  4. Serve warm with fried shallots and garlic on top. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen

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