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

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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").

spicy tuna laing / taro leaves in coconut milk is one of the most well liked of recent viral foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. spicy tuna laing / taro leaves in coconut milk is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

This is a vegan take on a classic dish that will have your friends and family. On the other hand, heat oil in a small skillet over medium heat. 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.

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

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. I love a good bowl of slop. I saw a Yelp photo of this Spicy Laing (taro leaves cooked with shrimp, pork in coconut milk served with spicy green peppers) at Tito Rad's, a Filipino restaurant in Sunnyside Queens. I thought how good that bowl of slop looked …and dang, it was good. Dried Taro leaves cooked in coconut milk with a lot of chilies!

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 reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to spicy tuna laing / taro leaves in coconut milk cooking. Go on get cooking!