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

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, spicy tuna laing / taro leaves in coconut milk. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

A popular recipe for taro is laing; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. 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 I liked my kale laing super spicy, so this time I added lots of chili peppers and used spicy bagoong.

spicy tuna laing / taro leaves in coconut milk is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. spicy tuna laing / taro leaves in coconut milk is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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. Take 1 each onion
  3. Get 1/4 head ginger
  4. Prepare 1 stock seafood
  5. Make ready 1 cup water
  6. Take 1/2 cup coconut milk
  7. Make ready 1 tbsp shrimp paste
  8. Make ready 1 tsp sugar
  9. Prepare 1 tsp chili flakes
  10. Prepare 150 grams dried taro leaves
  11. Make ready 2 red chili

I wanted to make Laing for the longest time. Laing is a traditional Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili Gently push the leaves down into the coconut milk to soften. Adjust the spiciness by decreasing the number of chili peppers or I made blueberry empanadas and tuna empanadas. 🙂. Laing is also known as taro leaves cooked in coconut milk and chilis.

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

Laing is a spicy vegetable dish that is widely cooked in the Bicol Region in the Philippines. The "Gabi" or "Taro" grows well along Riverbanks and can be harvested by almost anyone who wants to prepare this Laing recipe. Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste and siling labuyo (bird's eye chili). Though I've loved Laing since I was in college, I never tried cooking this when I was still in the Philippines. She also have her own variations of pinangat dishes (tuna stewed in coconut milk and vinegar) and The taro leaves should tenderize and shrink, and the coconut milk should begin to reduce.

So that is going to wrap this up with this exceptional food spicy tuna laing / taro leaves in coconut milk recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!