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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Laing is made of dried or fresh shredded or whole taro leaves and coconut milk. It is better when cooked with meat or shrimp but still can be served plain. It's a spicy dish with dried taro leaves, pork belly, coconut milk and lots of chili peppers.

spicy tuna laing / taro leaves in coconut milk is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. spicy tuna laing / taro leaves in coconut milk is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook spicy tuna laing / taro leaves in coconut milk using 11 ingredients and 7 steps. Here is how you cook that.

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

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. 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.

Instructions 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

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. Add more chilies if you prefer a hotter and spicier laing. You can also add or substitute long green. Laing or dried taro leaves cooked in coconut milk is a popular dish in the Philippines. Fortunately, there are packaged dried taro leaves nowadays, and I can easily grab them from Filipino stores.

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