Laing (Taro Leaves in Coconut Cream) with Canna-Kakang Gata

A spicy, earthy Bicolano dish made with dried taro leaves simmered in creamy cannabis-infused coconut milk and chili.

Ingredients:

• 2 cups dried taro leaves
• 2 cups coconut milk
• 1/2 cup cannabis-infused coconut milk
• 1/4 lb dried fish or shrimp (optional)
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon ginger, julienned
• 2–3 Thai chili peppers, sliced

Instructions:

1. Sauté Aromatics: In a pan, cook garlic, onion, and ginger until fragrant.
2. Simmer Leaves: Add taro leaves (don’t stir), pour coconut milk and infused milk on top.
3. Cook Slowly: Simmer uncovered for 30–45 minutes until thickened and taro is tender.
4. Finish: Add chili and dried shrimp/fish, then serve over rice.