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Laing Pesto Pasta


Equal parts nutritious and delicious, this Pinoy-Italian fusion recipe is great for pasta lovers of all ages.


2 tbsp vegetable oil
100 g liempo, sliced
250 g shrimps or prawns, shelled and deveined
2 pcs thumb-size ginger, grated
1 pc small onion, small diced
4 cloves garlic, minced
3 tbsp shrimp paste
30 pcs large gabi leaves, cut into shreds
3 pcs siling labuyo
1 pc buko, juiced
2 cups coconut milk
1 sachet 8g MAGGI MAGIC SARAP®
250 g angel hair pasta, cooked according to package directions
6 pcs prawns, butterflied
2 tbsp vegetable oil, for grilling


1  Sauté the liempo in oil until golden brown. Add the shrimp and sauté for 30 seconds.

2 Add the ginger, onions, and garlic. Cook for 2 minutes. Add shrimp paste.

3 Add the gabi leaves and siling labuyo. Pour buko juice and coconut milk. Bring to simmer and cook for about 1 hour, or until the oil from the coconut milk separates itself and the sauce has been reduced. Season with MAGGI MAGIC SARAP®.

4 Pour in the coconut cream and let it simmer for 20 to 25 minutes more, until the oil separates from the coconut cream.

5 Check seasoning.

6. Add the angel hair and toss until fully coated.

7 To grill prawns, preheat a clean grill over high heat. Season the prawns with MAGGI MAGIC SARAP® and coat with oil.

8. Grill for 1-2 minutes per side.

 9. Serve with Laing Pesto Pasta with grilled prawns.

Nutrition Information

Total Number of Servings : 4-5
Nutrition Facts per Serving
Kcalories : 872 Kcal
Carbohydrates : 37g
Protein : 46g
Fat : 78g


Taro leaves are heart-shaped, bright to deep green and they can span over a foot in diameter. The underside of the leaves have veins that branch out from the stem. Both the veins and stem will have a purple to red hue and are often variegated. Although taro is cultivated primarily for its roots, the leaves are wholly edible and have a tender-firm and succulent texture. The flavor is subtle, offering a pleasant nuttiness with an iron finish that is comparable to the flavor of spinach.


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