Tuyong dahon ng gabi, or dried taro leaves, are the key ingredient for making the renowned Laing, a unique vegetable dish from the Bicol Region in the southern part of Luzon, Philippines. These taro leaves are carefully dried and sliced. To make a mouth - watering Laing, combine them with coconut milk, your choice of meat, some taro meat, and a bit of chili for a spicy kick. Cooking Laing is a breeze. First, boil all ingredients except the taro leaves. Once boiled, add the dried taro leaves, let them soak up the liquid, and serve hot. Get your 100 - gram bag of Isla Premium Dried Taro Leaves and start cooking this famous dish today!

Using these Isla Premium Dried Taro Leaves is super easy. When you're making Laing, first put all ingredients like coconut milk, your chosen meat, taro meat, and chili in a pot and bring them to a boil. Then add the dried taro leaves. Let them sit in the boiling liquid until they absorb it and become tender. As for storage, keep the unopened bag in a cool, dry place. Once opened, transfer the leaves to an air - tight container to maintain freshness. There aren't any major safety concerns, but if you're allergic to taro, avoid using these leaves. Enjoy cooking delicious Laing with these premium dried taro leaves!