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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":500,"pronunciation":529,"substitutions":530,"slug":547,"title":548,"shortTitle":549,"nativeName":549,"countrySlug":550,"region":551,"baseServings":488,"prepMinutes":552,"cookMinutes":553,"difficulty":554,"course":555,"diet":557,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":547,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"Taro leaves contain calcium oxalate crystals that cause an intense itching sensation in the mouth and throat. Long, undisturbed cooking breaks them down; stirring before the leaves have collapsed shears them apart and releases the crystals into the sauce. Wait at least 25 minutes, until the leaves are dark and soft, before touching the pot.","Why should I not stir laing while it cooks?",{"answer":398,"question":399},"Only if you dry them first. Spread them on trays in an oven at its lowest setting for about two hours, or air-dry them for a few days, until they are papery and brittle. Fresh leaves added straight to the pot carry far more oxalate and are the most common cause of the itchy-throat complaint.","Can I use fresh taro leaves instead of dried?",{"answer":401,"question":402},"When the coconut milk has reduced far enough that the oil separates and pools visibly on the surface, and the leaves have gone dark and almost jam-like. That oil break is the signal — the sauce should look glossy and slightly split rather than smooth and white. It usually takes 40 to 50 minutes of gentle simmering.","How do I know when laing is done?",{"answer":404,"question":405},"In Bicol, yes — the region cooks with far more chile than the rest of the Philippines and laing is one of the clearest examples. Versions sold in Manila are often tamed considerably. You can reduce the chile to suit your table, but with none at all the coconut richness has nothing pushing back against it.","Is laing always spicy?",{"answer":407,"question":408},"Yes, and the base is already dairy-free. Leave out the pork and replace the shrimp paste with a tablespoon of white miso plus salt, or with fermented black beans, to supply the savoury depth. It will taste different from Bicolano laing but works as a dish in its own right.","Can I make laing vegan?",[410,411,412,413,414,415],"Do not stir until the leaves have fully collapsed and darkened, at least 25 minutes in. Early stirring releases the calcium oxalate crystals that make your throat itch.","Cook it long enough for the oil to break out of the coconut milk and pool on the surface. That separation is the doneness signal — a laing still in a smooth white sauce is undercooked.","Lay the dried leaves on top of the liquid rather than pushing them under. They compress and sink on their own as they hydrate.","Toast the shrimp paste in the fat for a minute before the liquid goes in. Raw bagoong stirred into the pot tastes flatly fishy; bloomed in hot fat it turns savoury and rounded.","Leave a few chiles whole rather than chopping them all. Whole chiles give aroma and a milder background heat, chopped ones give direct fire — you want both.","Taste for salt only at the very end. The bagoong is intensely salty and the sauce concentrates a great deal as it reduces.","🥥","Laing is dried taro leaves simmered in coconut milk with ginger, garlic, fermented shrimp paste and a serious quantity of chile, cooked until the leaves surrender completely and the coconut oil breaks out of the sauce and pools on top. The flavour is dark and layered — sweet coconut, salty funk from the bagoong, a slow burn from the chiles and a mineral, almost spinach-like depth from the leaves. It is served in small amounts beside rice, because it is rich and hot, and it is one of very few Filipino dishes that is genuinely spicy. The one rule that governs it is that you do not stir.","Laing belongs to Bicol, the peninsula in southeastern Luzon that is the exception to the Philippines' mild reputation. Bicolanos cook with more chile than anyone else in the country and with coconut in almost everything, a combination that produced a whole regional style — gata cooking, named for coconut milk — of which laing and Bicol Express are the best-known examples. The region grows coconut and taro in quantity, sits in the path of regular typhoons, and has a long tradition of drying and preserving what the season gives.\n\nThe leaves are the crux. Taro leaves contain needle-shaped calcium oxalate crystals that cause an intense itching and scratching sensation in the mouth and throat if they are not fully broken down. Drying the leaves reduces this considerably, which is why laing is traditionally made from dried rather than fresh leaves, and long, undisturbed cooking finishes the job. Stirring the pot before the leaves have fully collapsed physically breaks them up and releases those crystals into the sauce, and the result is a dish that makes your throat itch for an hour. This is not folklore or superstition — it is chemistry, and Bicolano cooks state it as a flat rule.\n\nWhat varies is everything else. Some households add pork belly, flaked smoked fish or dried shrimp; others keep it meatless. Some pile the chiles in whole for perfume, others chop them for heat. The coconut milk may go in all at once or in stages, with the thick cream held back to finish. Laing is also eaten in very different quantities than outsiders expect — not as a vegetable side in a Western portion, but as a small, intense heap next to a large mound of rice, closer in function to a relish than to a vegetable dish. Served that way, its richness and heat make sense.","Laing keeps 5 days refrigerated and improves for the first two, as the leaves keep absorbing the coconut and chile. It sets solid when cold; reheat gently with a splash of coconut milk or water, stirring only once it has loosened. It freezes well for 3 months, better than most coconut dishes because the sauce has already broken and cannot split further. Filipino households routinely make a large batch specifically to eat across a week.",[421,422,423,424],"Follows the no-stir rule properly and explains the actual reason behind it, rather than passing it on as superstition.","Adds the coconut milk in two stages so the sauce reduces to the point where the oil separates, which is where the flavour lives.","Uses dried taro leaves, which is what the dish is actually made from, and gives a workable route for anyone stuck with fresh ones.","Pork belly is rendered first so its fat carries the aromatics, giving depth without turning laing into a meat dish.",[426,427],"Wide heavy pot or wok","Wooden spoon (which you will not use for a while)",{"fat":429,"carbs":430,"fiber":431,"sugar":431,"sodium":432,"protein":433,"calories":434,"estimated":8},35,11,4,890,9,380,[436],"A large mound of steamed rice, and something plain alongside — grilled fish or plain fried eggs — since laing is rich and hot enough to carry a whole plate.",[438,441,444],{"name":439,"description":440},"Bicol Express","The other famous gata dish: pork strips simmered in coconut milk with shrimp paste and a great deal of chile, but no taro leaves. Sharper and hotter.",{"name":442,"description":443},"Laing with smoked fish","Flaked tinapa or smoked mackerel stirred in near the end instead of pork. Adds a smoky depth that stands up to the coconut particularly well.",{"name":445,"description":446},"Pinangat","The Bicolano original that laing is often confused with: whole taro leaves wrapped into parcels around a filling of fish or meat and simmered in coconut milk, rather than shredded and stewed.",[448,454,459,464,469,473,478,484,487,492,495],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},80,"taro","dried taro leaves (dahon ng gabi)","g","Leaves",{"qty":455,"ref":456,"name":457,"unit":452,"group":458,"optional":8},250,"pork-belly","pork belly, in small dice","Base",{"qty":460,"ref":461,"name":462,"unit":463,"group":458},8,"garlic","garlic, minced","clove",{"qty":465,"ref":466,"name":467,"unit":468,"group":458},1,"onion","onion, finely chopped","piece",{"qty":470,"ref":471,"name":472,"unit":452,"group":458},50,"ginger","ginger, peeled and cut in fine matchsticks",{"qty":474,"ref":475,"name":476,"unit":477,"group":458},3,"shrimp-paste","bagoong alamang (fermented shrimp paste)","tbsp",{"qty":479,"ref":480,"name":481,"unit":482,"group":483},800,"coconut-milk","full-fat coconut milk","ml","Sauce",{"qty":485,"ref":480,"name":486,"unit":482,"group":483},200,"coconut cream, to finish",{"qty":488,"ref":489,"name":490,"unit":468,"group":491},6,"green-chili","long green chiles (siling haba), left whole","Chiles",{"qty":488,"ref":493,"name":494,"unit":468,"group":491},"thai-chili","bird's eye chiles, chopped",{"qty":496,"name":497,"unit":498,"group":499},null,"salt","to taste","To finish",[501,506,509,513,517,522,526],{"tip":502,"text":503,"title":504,"timerSeconds":505},"Starting from cold renders far more fat than dropping the pork into a hot pan, and that fat carries the aromatics.","Put the diced pork belly in a cold wide pot and set it over medium heat. Cook for 8–10 minutes, stirring occasionally, until the fat has run out and the pieces are golden and crisp at the edges.","Render the pork",600,{"text":507,"title":508},"Add the garlic, onion and ginger to the pork fat and cook for 4 minutes until the onion is translucent and the ginger smells sharp and fragrant rather than raw.","Soften the aromatics",{"text":510,"title":511,"timerSeconds":512},"Stir in the bagoong and fry it for a full minute, pressing it into the hot fat, until it darkens slightly and the smell turns savoury and toasty instead of flatly fishy.","Bloom the shrimp paste",60,{"tip":514,"text":515,"title":516},"The leaves will compress and sink on their own within a few minutes as they rehydrate.","Pour in {qty:coconut-milk} of the coconut milk and bring it to a gentle simmer. Lay the dried taro leaves over the surface and scatter the whole and chopped chiles on top. Do not push them under and do not stir.","Add coconut milk and leaves",{"tip":518,"text":519,"title":520,"timerSeconds":521},"This is the rule of laing. Stirring before the leaves break down releases the crystals that make your throat itch, and no amount of later cooking fixes it.","Cook uncovered at a low simmer for 25 minutes without stirring even once. The leaves will darken from grey-green to near black and collapse into the coconut milk.","Simmer untouched",1500,{"text":523,"title":524,"timerSeconds":525},"Now stir gently to combine, add the coconut cream, and continue simmering for 15–20 minutes until the sauce reduces, thickens and the clear coconut oil separates out and pools on the surface. That oily sheen is the signal it is done.","Reduce until the oil breaks",1080,{"text":527,"title":528},"Taste and add salt only now — the bagoong has concentrated as the sauce reduced. Let the pot sit off the heat for 10 minutes before serving, and spoon it out in small heaps beside a large mound of rice.","Season and rest","LAH-ing",[531,535,539,543],{"note":532,"swap":533,"original":534},"Never use fresh leaves straight — the itching is genuinely unpleasant. Collard greens or dried spinach make a laing-shaped dish, but the flavour and texture are noticeably different.","Fresh taro leaves, dried in a low oven for 2 hours first","Dried taro leaves",{"note":536,"swap":537,"original":538},"Fish sauce brings the salt but not the fermented depth. If using it, add a teaspoon of miso for body.","Any Southeast Asian fermented shrimp paste, or 3 tbsp fish sauce","Bagoong alamang (shrimp paste)",{"note":540,"swap":541,"original":542},"Meatless laing is completely traditional. Smoked fish adds a different but equally Bicolano depth.","Flaked smoked fish, dried shrimp, or nothing at all","Pork belly",{"note":544,"swap":545,"original":546},"Bicolanos use siling labuyo generously. Scale the heat to your table — laing without any chile at all tastes incomplete rather than mild.","Serrano or jalapeño for the whole chiles, bird's eye for the heat","Long green chiles (siling haba)","laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","philippines","Bicol",15,55,"medium",[556],"side",[558,559],"dairy-free","gluten-free",[450,480,475,471,456],[562,565,567,569],{"alt":563,"src":564},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[547,572,573,574,575,576,550],"taro leaves","coconut milk","bicol","gata","bagoong","2026-08-20","dishroute-kitchen","Dried taro leaves stewed unstirred in coconut milk with ginger, chile and shrimp paste until they collapse into a dark, oily, deeply savoury mass. Bicol's best-known dish.",{"en":581},"\u002Frecipe\u002Flaing",{"items":583,"total":858,"page":465,"limit":859,"hasMore":860},[584,617,644,677,707,717,747,776,804,832],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":550,"region":589,"baseServings":431,"prepMinutes":590,"cookMinutes":429,"restMinutes":591,"difficulty":554,"course":592,"diet":594,"mainIngredients":595,"images":600,"keywords":610,"publishedAt":577,"updatedAt":577,"authorSlug":578},"chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","Negros Occidental",25,300,[593],"main",[558],[596,597,471,598,599,461],"chicken","lemongrass","vinegar","achiote",[601,604,606,608],{"alt":602,"src":603},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[611,612,613,614,615,616,550],"chicken inasal","bacolod","grilled chicken","annatto","calamansi","filipino barbecue",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"countrySlug":550,"baseServings":431,"prepMinutes":552,"cookMinutes":512,"difficulty":622,"course":623,"diet":624,"mainIngredients":625,"images":627,"keywords":637,"publishedAt":577,"updatedAt":577,"authorSlug":578},"filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy","easy",[593],[558],[596,456,626,598,461],"soy-sauce",[628,631,633,635],{"alt":629,"src":630},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[638,639,640,641,642,550,643],"adobo","filipino adobo","soy vinegar braise","pork belly","chicken thighs","braised",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":550,"baseServings":431,"prepMinutes":649,"cookMinutes":649,"restMinutes":650,"difficulty":622,"course":651,"diet":653,"mainIngredients":656,"images":660,"keywords":670,"publishedAt":577,"updatedAt":577,"authorSlug":578},"halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo",30,120,[652],"dessert",[654,559,655],"vegetarian","nut-free",[657,658,659],"condensed-milk","eggs","yam",[661,664,666,668],{"alt":662,"src":663},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[645,671,672,673,674,675,676],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","evaporated milk",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":550,"region":682,"baseServings":488,"prepMinutes":683,"cookMinutes":684,"difficulty":685,"course":686,"diet":687,"mainIngredients":688,"images":694,"keywords":704,"publishedAt":577,"updatedAt":577,"authorSlug":578},"kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","Pampanga",40,210,"hard",[593],[558,559],[689,690,691,692,693,599],"oxtail","tripe","peanuts","eggplant","green-beans",[695,698,700,702],{"alt":696,"src":697},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[678,705,689,576,614,706,550],"peanut stew","filipino fiesta food",{"slug":547,"title":548,"shortTitle":549,"nativeName":549,"countrySlug":550,"region":551,"baseServings":488,"prepMinutes":552,"cookMinutes":553,"difficulty":554,"course":708,"diet":709,"mainIngredients":710,"images":711,"keywords":716,"publishedAt":577,"updatedAt":577,"authorSlug":578},[556],[558,559],[450,480,475,471,456],[712,713,714,715],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[547,572,573,574,575,576,550],{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":550,"baseServings":431,"prepMinutes":722,"cookMinutes":723,"restMinutes":724,"difficulty":554,"course":725,"diet":726,"mainIngredients":727,"images":730,"keywords":740,"publishedAt":577,"updatedAt":577,"authorSlug":578},"lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali",20,75,480,[593],[558,559],[456,728,461,598,729],"bay-leaf","black-pepper",[731,734,736,738],{"alt":732,"src":733},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic vinegar dip","\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-1x1.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-4x3.jpg",[741,742,743,744,745,746,550],"lechon kawali","crispy pork belly","pork crackling","filipino pork","deep fried","spiced vinegar",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":550,"baseServings":488,"prepMinutes":722,"cookMinutes":722,"difficulty":622,"course":752,"diet":753,"mainIngredients":754,"images":759,"keywords":769,"publishedAt":577,"updatedAt":577,"authorSlug":578},"pancit-bihon","Pancit Bihon (Filipino Stir-Fried Rice Noodles)","Pancit Bihon","Pancit bihon guisado",[593],[558],[755,596,756,757,758,626],"rice-noodles","shrimp","cabbage","carrot",[760,763,765,767],{"alt":761,"src":762},"Platter of pancit bihon rice noodles with shrimp, chicken strips, carrot matchsticks and cabbage, calamansi wedges alongside","\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-1x1.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-4x3.jpg",[770,771,772,773,774,775,550],"pancit","pancit bihon","rice noodles","filipino noodles","birthday noodles","stir fry",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":550,"baseServings":431,"prepMinutes":722,"cookMinutes":781,"difficulty":622,"course":782,"diet":784,"mainIngredients":785,"images":789,"keywords":799,"publishedAt":577,"updatedAt":577,"authorSlug":578},"sinigang","Sinigang na Baboy (Sour Tamarind Pork Soup)","Sinigang na Baboy","Sinigang na baboy",85,[783,593],"soup",[558,559],[456,786,787,692,788],"tamarind","daikon","okra",[790,793,795,797],{"alt":791,"src":792},"Steaming bowl of sinigang na baboy with pork belly, daikon, okra and water spinach in clear sour tamarind broth","\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero.jpg",{"alt":791,"src":794},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-1x1.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-4x3.jpg",[777,800,801,641,802,550,803],"tamarind soup","sour soup","filipino 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