A filipino must have dish especially if you are a bicolano. Bicol is a place where there is fertile soil, ashes from our famous Mayon Volcano are spread every ten years (the time Mayon Volcano gets active) leaving the land very condusive to planting. This dish is popular in the bicol region becasue of the aboundance of Taro, a plant that bears our main ingredience "the taro leaves". Bicolanos collect this taro leaves and leave it to dry for days in preparation for cooking laing. Laing can be combined with whatsoever is available Pork, shrimp, fried fish, scallops the possibilities are endless. My favorite is just plain shrimp since i usually eat this dish together with rice and fried Tlapia.