{{Short description|Filipino dish}} {{cleanup lang|date=March 2021}} {{Use mdy dates|date=November 2022}} {{Use Philippine English|date=November 2022}} {{Infobox food | name = Laing | image = Laing, Bicolano dish.jpg | image_size = 230px | caption = | alternate_name = pinangat, laing pinangat, pinangat na laing, pinangat na gabi, ginataang laing | country = Philippines | region = Bicol Region | creator = Filipino cuisine | course = | type = Stew | served = | main_ingredient = Taro leaves, chili, meat or seafood, coconut milk | variations = ''inulukan'', ''tinumok'', ''linapay'' | similar_dish = ''sinanglay'', Bicol express, gising-gising, callaloo | calories = | other = |no_commons=true }}
'''''Laing''''' ({{IPA|tl|ˈlaʔɪŋ|pron}} {{respell|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,<ref>{{cite book |last1=Laktaw |first1=Pedro Serrano |title=Diccionario Hispano-Tagalog |date=1889 |publisher=Estab. tipografico "La Opinion" a cargo de G. Bautista |page=394}}</ref> 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''.<ref>{{cite web |title=Last night's dinner: Pinangat |url=http://antifornicator.com/last-nights-dinner-pinangat/ |website=God Antifornicator |access-date=January 10, 2019 |archive-date=January 11, 2019 |archive-url=https://web.archive.org/web/20190111054932/http://antifornicator.com/last-nights-dinner-pinangat/ |url-status=dead }}</ref><ref name="tlr">{{cite web |title=Laing (Pinangat) and Bicol Express |url=http://www.thelonerider.com/2009/mar/laing/laing.shtml |website=TheLoneRider.com |access-date=January 10, 2019}}</ref><ref>{{cite web |title=Pinangat & Laing - Another Famous Bicol Treats |url=http://touringbicol.blogspot.com/2010/01/laeng-2nd-famous-dish-in-bicol.html |website=Touring Bicol |access-date=January 10, 2019}}</ref> 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.<ref name = uno>{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Incorporated |isbn=9786214200870}}</ref><ref>{{cite web |title=pangat |url=https://www.tagalog-dictionary.com/search?word=pangat |website=Tagalog-Dictionary.com |access-date=January 10, 2019}}</ref>
''Laing'' is typical of Bicolano cuisine, which is known for their common use of chilis and coconut milk.<ref name="kp"/> ''Laing'' is also known as ''ginataang laing'', ''pinangat na laing'','' pinangat na gabi'' and ''ginat-ang gabi'', among other names.<ref name="ptg">{{cite web |title=Pinangat na gabi |url=http://www.philippines-travel-guide.com/pinangat-na-gabi.html |website=Philippines Travel Guide |access-date=January 10, 2019 |archive-date=January 10, 2019 |archive-url=https://web.archive.org/web/20190110235024/http://www.philippines-travel-guide.com/pinangat-na-gabi.html |url-status=dead }}</ref>
==Description== [[File:Pinangat sa Baao na Ugama.JPG|thumb|''Inulukan'', a variant that uses river crabs wrapped in whole taro leaves and cooked in coconut milk]] thumb|''Tinumok'', a variant of ''laing'' that uses a mixture of shrimp and fish flakes with grated coconut The original ''laing'' from the Bicol Region does not use shredded taro leaves, but rather a whole fresh taro leaf (''natong'' in Bicolano). This version is the one most commonly referred to as ''pinangat''. The mixture usually consists of cubed pre-cooked pork, shrimp, or fish flakes (or all three) with ''bagoong alamang'' (shrimp paste), crushed labuyo chili, garlic, shallots, ginger, and ''kakang gata'' (coconut cream). It is wrapped with the leaf and tied with a coconut leaf midrib or twine. It is then steamed in ''gata'' (coconut milk) with a knot of ''tanglad'' (lemongrass) until the leaf pouches are fork-tender and the coconut milk is reduced to a thick sauce.<ref name="ptg"/><ref name="de Leon">{{cite web |last1=de Leon |first1=Mack |title=Pinangat Recipe |url=https://www.yummy.ph/recipe/pinangat-recipe |website=Yummy.ph |access-date=January 10, 2019}}</ref>
The ''laing'' version served in Manila and elsewhere is cooked similarly, but with the leaves shredded (usually sold dried, hence the name). It also usually includes chopped leaf stalks.<ref name="mm">{{cite web |title=Pinangat a la Josephine |url=http://www.marketmanila.com/archives/pinangat-a-la-josephine |website=Market Manila |access-date=January 10, 2019}}</ref> ''Laing'' is usually eaten with white rice, but it can also be eaten sandwiched in bread like ''pandesal'' or used as a stuffing for other dishes. It is also commonly eaten as a side dish to meat.<ref>{{cite web |title=7 dishes to try on your next roadtrip to Albay |url=https://www.gmanetwork.com/news/lifestyle/food/635589/7-dishes-to-try-on-your-next-roadtrip-to-albay/story/ |website=GMA News Online |access-date=January 10, 2019}}</ref><ref>{{cite web |title=Oyster omelette to 'pinangat' burgers: 8 must-try dishes at the World Street Food Jamboree |url=http://www.interaksyon.com/lifestyle/2017/06/01/75911/oyster-omelette-to-pinangat-burgers-8-must-try-dishes-at-the-world-street-food-jamboree/ |website=InterAksyon |access-date=January 10, 2019}}</ref>
The taro leaves to be used for ''laing'' must be prepared correctly, as they contain amounts of calcium oxalate crystals (raphides) that can sometimes cause itching and burning sensations in the mouth. They are usually washed and cooked thoroughly to avoid this. Drying can also lessen the amount of crystals.<ref name="tlr"/><ref name="kp">{{cite web |title=Laing |url=https://www.kawalingpinoy.com/laing/ |website=Kawaling Pinoy |access-date=January 10, 2019}}</ref>
==Variants== Notable variants of ''laing'' include:
===Inulukan=== ''Inulukan'' or ''inulokan'' is a variant of ''laing'' made from the meat of river crabs (''uluk'' or ''ulok'') wrapped in whole taro leaves and cooked in coconut milk spiced with calamansi, black pepper, and lemongrass. It is a specialty of Camalig, Albay.<ref name="tlr"/><ref name="SeanSusan">{{cite web |title=Inulukan and Pinangat: Do they have differences? |url=http://seansusan.site/inulukan-and-pinangat-do-they-have-diffrences/ |website=SeanSusan |access-date=January 10, 2019 }}{{Dead link|date=June 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref>{{cite web |title=Quick Facts on Camalig |url=http://rsso05.psa.gov.ph/Albay-Tourism/camalig/camalig.html |website=Amazing Albay |access-date=January 10, 2019 |archive-date=January 16, 2019 |archive-url=https://web.archive.org/web/20190116055657/http://rsso05.psa.gov.ph/Albay-Tourism/camalig/camalig.html |url-status=dead }}</ref> It is also known as ''pinangat na ugama'' or ''pinangat na talangka'', from ''ugama'' and ''talangka'', other local terms for river crabs.
===Linapay=== ''Linapay'' also known as ''tinamuk'', is a related dish from Aklan in the Western Visayas. It is made from pounded freshwater shrimp (''ueang'') mixed with ''gawud'' (grated young coconut meat) and wrapped with taro leaves (''gutaw'') and cooked in coconut milk.<ref>{{cite web |title=Going local: 6 Aklanon food you should try |url=http://langyaw.com/2014/06/03/6-aklanon-food-try/ |website=Langyaw |access-date=June 6, 2019}}</ref>
===''Tinumok''=== ''Tinumok'', ''tinomok'', or ''tinulmok'' is another traditional variant from Bicol which uses whole taro leaves wrapped around a mixture of freshwater shrimp, fish flakes (and sometimes meat), and shrimp paste, with minced or grated coconut meat, onions, chilis, lemongrass, garlic, and other spices cooked in coconut milk. It differs primarily in its use of coconut meat.<ref>{{cite web |title=Tinumok of Bicol |url=https://www.atbp.ph/2016/10/03/tinumok-of-bicol/ |website=Atbp.ph |access-date=January 10, 2019}}</ref><ref>{{cite web |title=Tinumok (Shrimp Mixture Wrap in Taro Leaves) |url=http://www.panlasangpinoymeatrecipes.com/tinumok.htm |website=Panlasang Pinoy Meaty Recipes |access-date=January 10, 2019}}</ref><ref>{{cite web |title=Tinomok |url=https://zettabites.wordpress.com/tag/tinomok/ |website=Chewing My Way Through College |access-date=January 10, 2019}}</ref><ref>{{cite web |title=Tinumok |url=https://www.glorious-food-glossary.com/cms/glossary/53-glossary-t/9090-tinumok.html |website=The Glorious Food Glossary |access-date=January 10, 2019}}</ref> [[File:Vegan_Pinangat1.jpg|150px|thumbnail|right|Vegan ''pinangat'']] ====Vegan ''pinangat''==== Bicol's vegan ''pinangat'' is a ''laing'' variant (''pinangat na laing'', a Bicol dish).<ref>{{cite news |last1=Arnaldo |first1=Steph |title=The 5 most searched Bicolano recipes during the lockdown|url=https://www.rappler.com/life-and-style/food-drinks/searched-bicolano-recipes-covid-19-pandemic-lockdown/ |accessdate=May 17, 2024 |publisher= Rappler|date=October 26, 2021}}</ref>
===''Pangat''=== ''Laing'' is sometimes referred to as ''pangat'' in Ilonggo-speaking regions.<ref name="PangatFlavoursofIloilo">{{cite web |title=Pangat - Ilonggo-style laing |url=https://flavoursofiloilo.blogspot.com/2013/03/pangat-ilonggo-style-laing.html |website=Flavours of Iloilo |access-date=8 June 2025}}</ref> Often a souring agent such as batuan, kamias, or vinegar is added.
===Dagmay=== In the Province of Antique, a variant is called ''ginat-an nga dagmay'', and uses taro (Karay-a, Hiligaynon: ''dagmay''; Tagalog: ''gabi'') leaves but also its runners or shoots (Hiligaynon: ''takway''), pigeon peas (Karay-a, Hiligaynon, Tagalog: ''kadyos''), river snails, in particular, telescope snails (Karaya-a, Hiligaynon, Tagalog: ''bagongon''; Scientific name: ''Telescopium telescopium''). The same dish is called ''ginata-ang bagongon kag dagmay'' in the Province of Iloilo.<ref name="BagongonFlavoursofIloilo">{{cite web |title=Iloilo Foodtrip |url=https://iloilofoodtrip.blogspot.com/2015/03/ginata-ang-bago-ngon-with-dagmay-gabi.html |website=Flavours of Iloilo |access-date=18 January 2026}}</ref>
In the Province of Iloilo, a variant is called ''ginat-an nga igi, dagmay kag takway'', and uses taro runners or shoots, and freshwater snails, in particular, golden apple snails (Hiligaynon: ''igi''; Tagalog: ''kuhol''; Scientific name: ''Pomacea canaliculata'').<ref name="DagmayIloilo">{{cite web |title=Ginat-an nga igi, dagmay kag takway |url=https://flavoursofiloilo.blogspot.com/2013/05/ginat-nga-igi-dagmay-kag-takway.html |website=Flavours of Iloilo |access-date=19 January 2026}}</ref>
In the Eastern Visayas and especially among the Waray people, a variant is called ''hinatukan nga dagmay'' or ''hinatukan nga gaway'', but snails may or may not be used, and other meats may be used, or no meat is used at all. ''Gaway'' is tarot and ''hinatukan'' refers to dishes stewed in thick coconut milk or cream in the Waray language.<ref>{{cite web |last1=Alegre |first1=Joycie |title=The Waray culture of the Philippines |url=https://iveg.pcaarrd.dost.gov.ph/resource/journal/JoycieAlegre |access-date=18 January 2026}}</ref>
==See also== {{commons category|Laing (food)}} *Sarsa na uyang *Ginataan *Binalot *Piaparan *Paksiw *Cuisine of the Philippines *Buntil *Pepes * Callaloo, a similar native dish from the Caribbean * Lūʻau (food), similar native dishes from Polynesia
==References== {{Reflist|32em}} {{Filipino food}}
Category:Philippine stews Category:Taro dishes Category:Chili pepper dishes Category:Foods containing coconut Category:Philippine meat dishes