2-3 pieces/according to your preference red chilis
to taste salt and pepper
Procedure
Heat up your oil on a medium heat in a deep frypan and sauté your garlic, onions, and grated ginger. Once the onion is translucent and the ginger is fragrant, pour in the shrimp paste and the coconut cream. Simmer for 5 minutes.
Add in the taro leaves and water. Cover with lid and simmer for 30 minutes on medium heat until the leaves are tender.
Once the leaves are soft, add the chili and adjust the taste by adding salt and pepper according to preference. Simmer for another 5 minutes.
Plate it up and serve over hot and steaming rice.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/spicy-bicol-laing-recipe/