How to pronounce Laing

In the International Phonetic Alphabet it is /ˈlaʔiŋ/. In plain English letters that is LAH-ing, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Laing?

Laing is a main dish of the Philippines. Where it comes from: Bicol. People usually eat it at lunch or dinner. Its main ingredients are vegetables and seafood. It tastes spicy and rich.

Where Laing comes from

Laing is one of 34 signature dishes of the Philippines on this map.

• Bicol express · Main dish · Bicol

  Bicol express is a stew of pork, long or small chilli peppers, coconut milk or coconut cream, shrimp paste, onion, ginger and garlic, made in the traditional style of the Bicol region, where it is known as sinilihan, "spiced with chilli".

• Adobo · Main dish · Luzon

  Adobo is the Philippine way of braising meat in vinegar, garlic, bay leaf and black pepper, usually with soy sauce, until the sauce is reduced and glossy.

• Sinigang · Soup & stew · Tagalog region

  Sinigang is a sour soup, and sourness is its point.

• Lechon litson · Main dish · Cebu

  Lechon is a whole pig roasted for hours on a bamboo spit over charcoal, turned by hand until the skin becomes thin, crisp and lacquered.

• Pinakbet · Main dish · Ilocos

  Pinakbet, or pakbet, is a vegetable dish from the Ilocos region of northern Luzon and a staple of the Ilocano people.

• Bagnet · Main dish · Ilocos

  Bagnet, also called chicharon in Ilocano, is an Ilocano dish of pork belly boiled and then deep-fried until crisp.

Food of the Philippines

Dishes like Laing in other countries

Same type of dish and similar main ingredients as Laing:

• Tempura 天ぷら · Main dish · Edo (Tokyo), Japan

  Deep-frying in batter came to Japan with Portuguese traders and missionaries who reached Nagasaki in the 16th century.

• Leipziger Allerlei · Main dish · Leipzig (Saxony), Germany

  Leipziger Allerlei, "Leipzig all sorts", is a traditional vegetable dish named after the city of Leipzig and served either as a main course or a side.

• Peka · Main dish · Dalmatia, Croatia

  Peka, or food cooked ispod čripnje, "under the bell", is the Dalmatian way of slow-roasting meat and fish.

• Cappon magro · Main dish · Genoa, Italy

  Cappon magro is a towering Genoese salad of fish and vegetables, built into a pyramid on a base of ship's biscuits rubbed with garlic and soaked in vinegar.