Laing

Chop the dried taro leaves, coconut milk, chili peppers, shrimp paste; finely chop the onion, garlic, and ginger separately.

In a heavy pan, heat the fat and fry the onion until golden; add the garlic, ginger, and spices from the recipe.

Add the main ingredient and fry until it is coated with the spiced base.

Add the tomatoes, yogurt, coconut milk, or any other liquid base if included in the recipe.

Simmer over low heat until tender and the sauce has thickened; adjust salt and acidity at the end.

Serve hot with rice, flatbread, or a side dish that traditionally accompanies this meal.