Dried Taro Leaves 100g

Simmered these in coconut milk and chili exactly like the instructions say, and they turned out creamy and spicy with that authentic Bicolano taste. The leaves were dry but held up well during cooking, no mushiness at all.

The leaves are so well-dried and intact, no broken bits at the bottom of the bag. Simmered them in coconut milk and chili for about 20 minutes and got that creamy, spicy laing taste I remember from home.

I’ve been craving authentic Bicolano laing for years and this finally hit the spot. The leaves were clean, evenly dried, and after simmering in coconut milk and chilies, they turned perfectly creamy with just the right kick.