Laing is a Bicolano dish of dried taro leaves simmered slowly in coconut milk with shrimp paste and chili until tender and deeply flavored. The leaves must be dried and cooked through to avoid an itchy throat, a technique passed through generations of Bicol households.
Laing
From plant-based sisig to vegan dinuguan, here is where to find delicious meatless versions of Filipino classics.
Inspired by culinary discoveries across Asia and beyond, the Nayam pop-up reimagines travel memories through playful dishes that bring together Thai street food, Vietnamese classics, Indonesian flavors, and distinctly Filipino touches.
One woman is reviving the tradition with her own version that introduces a present-day twist.
Making it at home is just 6 easy steps away!
Chefs Thirdy Dolatre and Kevin Navoa fold Filipino classics into Vietnamese flavors, showing how Asian cuisines can cross borders without losing their roots.
From its working-class roots to its signature savory sauce, kinalas tells the story of Naga City—and Mang Kok’s Kinalas is helping keep that tradition alive.
To truly understand a province, one must begin at the table—because its local food often tells the story of its land, history, traditions, and the people who call it home.
With its new Barista Coconut Milk, the homegrown brand wants Filipinos to see coconut as more than just a cooking gata—and embrace it as a local alternative to dairy in their everyday routine.
The true core of Filipino cuisine is found in the streets, not in exquisitely decorated, air-conditioned restaurants.
Page of 2
You May Also Like
Advertisement