Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really 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 favored of recent viral foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. spicy tuna laing / taro leaves in coconut milk is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first 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 cook that.
The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
- Make ready 1 can tuna
- Get 1 each onion
- Take 1/4 head ginger
- Take 1 stock seafood
- Prepare 1 cup water
- Prepare 1/2 cup coconut milk
- Take 1 tbsp shrimp paste
- Make ready 1 tsp sugar
- Prepare 1 tsp chili flakes
- Make ready 150 grams dried taro leaves
- 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 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.
Steps to make spicy tuna laing / taro leaves in coconut milk:
- boil the dried taro leaves for 15 minutes
- in another pan opened the can of tuna and fill in the pan add the seafood stock
- add chopped onion and ginger, simmer for 10minutes
- add the coconut milk, add the shrimp paste and sugar cook for 10 minutes
- add the sugar and simmer for 5 minutes
- add the boiled taro leaves and let it be boiled and cook for 10minutes
- garnished with red chili
It is nice to have some dried taro stalks in the pack though. 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. Add more chilies if you prefer a hotter and spicier laing.
So that’s going to wrap this up for this exceptional food spicy tuna laing / taro leaves in coconut milk recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to spicy tuna laing / taro leaves in coconut milk cooking. Go on get cooking!
