spicy tuna laing / taro leaves in coconut milk
spicy tuna laing / taro leaves in coconut milk

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

spicy tuna laing / taro leaves in coconut milk is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. spicy tuna laing / taro leaves in coconut milk is something that I have loved my entire life.

Kale and Tuna Laing is a version of the famous laing (taro leaves cooked in coconut milk). This recipe is unique because I used kale leaves as an alternative for taro leaves. This is best for people who are abroad and don't have quick access to dried taro leaves ("dahon ng gabi").

To get started with this particular recipe, we must prepare a few ingredients. You can have spicy tuna laing / taro leaves in coconut milk using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
  1. Get 1 can tuna
  2. Prepare 1 each onion
  3. Prepare 1/4 head ginger
  4. Prepare 1 stock seafood
  5. Make ready 1 cup water
  6. Prepare 1/2 cup coconut milk
  7. Make ready 1 tbsp shrimp paste
  8. Make ready 1 tsp sugar
  9. Take 1 tsp chili flakes
  10. Make ready 150 grams dried taro leaves
  11. Prepare 2 red chili

Spicy, leafy, creamy with chunks of pork and the flavor of shrimps hovering in the background, laing is a dish whose origin is attributed to the Bicol region where coconut milk figures prominently in the local cuisine. Cooked in thick coconut milk with pork spiced with labuyo chili, garlic, shallots, ginger and shrimp paste. Join Me While I Teach You How to Cook this Rare Dish from the Philippines. Ingredients: Get this Bicolano Laing recipe!

Steps to make spicy tuna laing / taro leaves in coconut milk:
  1. boil the dried taro leaves for 15 minutes
  2. in another pan opened the can of tuna and fill in the pan add the seafood stock
  3. add chopped onion and ginger, simmer for 10minutes
  4. add the coconut milk, add the shrimp paste and sugar cook for 10 minutes
  5. add the sugar and simmer for 5 minutes
  6. add the boiled taro leaves and let it be boiled and cook for 10minutes
  7. garnished with red chili

Dried Taro leaves cooked in coconut milk with a lot of chilies! A simple no-fuss recipe that is as authentic as it can get! I wanted to make Laing for the longest time. However, dried Taro leaves are not available in Germany but now that we are back in the Philippines, I grabbed the chance to make some. Laing is a beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk, aromatics, and spices.

So that is going to wrap it up for this exceptional food spicy tuna laing / taro leaves in coconut milk recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!