The said „Taro“ is from Tahitian. In my country-Philippines, Taro is called „Gabi“. A popular rendition of the Taro is „Laing“ which originates from the Bicol region in Southern Luzon. Here I cooked the tubers, stem or stalk, and few leaves. Seasoned with just salt not with fermented shrimp or fish Bagoong. But it is heavily spiced with red, green and orange chili’s or sili. Thank you so much for watching and please don’t forget to subscribe to my YOUTUBE CHANNEL.

Leek and Taro in coconut milk


1kg Taro with tubers, leaves and stem or stalk

300g Leek

6pcs Spicy Chilis

some Salt to taste

1Liter Coconut Milk

1whole Smoked Mackerel flakes

500g Shrimps

some Water just enough to cook the shrimp

6 cloves Garlic

10g Ginger

4tbsp Coconut oil


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