Gayabon is a Filipino dish found in Romblon prepared with fresh taro leaves cooked in coconut milk until its soft and pasty in texture.
Have you always wanted to have laing but you’re afraid of its spicy taste, do you want to make one at home but don’t have the patience to dry the taro leaves before even starting to cook them, or you just want a creamy soft textured laing similar to creamed spinach then I suggest to give this Romblon dish a try, the Gayabon.
Gayabon is basically Romblon’s version of Laing, it may look similar but there are key differences between the two dishes. Gayabon uses fresh laing leaves while laing the leaves are sun dried before it is cooked, gayabon is not spicy and since the leaves used are fresh the texture is somehow chunky. Like taghilaw, sarsa and inaslum, this dish is one of Romblons pride where you can find it everywhere on local carinderias in the province.