SMTalapú

SMTalapú is a traditional Filipino dish originating from the Bicol region. It is a type of laing, which is made from dried taro leaves that are simmered in coconut milk. What distinguishes SMTalapú is the addition of a specific type of shrimp paste, known as Bicol’s bagoong, which imparts a distinctively savory and slightly fermented flavor profile.

The preparation of SMTalapú typically involves sautéing aromatics such as garlic, onions, and ginger, followed by the addition of the dried taro leaves. Coconut milk is then poured in, and the mixture is slowly cooked until the leaves are tender and the sauce has thickened. The crucial ingredient, the shrimp paste, is added during the cooking process, allowing its flavor to meld with the other components. Some variations may also include small dried fish or other seafood for added depth.

SMTalapú is often served as a side dish or as a main course, usually accompanied by steamed rice. Its rich, creamy, and intensely flavorful nature makes it a popular comfort food in Bicolano cuisine. The dish's unique taste comes from the combination of the earthy taro leaves, the richness of coconut milk, and the pungent, umami-rich shrimp paste, creating a complex and satisfying culinary experience.