"InADIN" Bicol Express... I cooked the taro leaves separately from the chicken... when you cut the 'formed' "laing", you will see the chicken inside. (you can use pork, or the traditional "DAING" or anything you want - using "real" coconut milk (not from the can) will give you an HONEST coconut OIL... Note the center of the laing with spicy bagoong alamang. I also wanted to 'present' the laing/bicol express differently... subukan!!