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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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

It's a spicy dish with dried taro leaves, pork belly, coconut milk and lots of chili peppers. Learn how to cook this bicolano favorite! Dried Taro leaves cooked in coconut milk with a lot of chilies!

To get started with this particular recipe, we must first 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 cook that.

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

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. Feel free to reduce the chili peppers to control. Wash taro leaves and remove outer part of spine.

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

Pour mixture of remaining ingredients into taro leaves. Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate. When the mixture has thickened, add the taro leaves. Cooking different individual vegetables in coconut milk is a common for Filipinos but the one we called laing is the most exceptional and of course my Taro leaves are at the same both easy and hard to cook. First is how to make it chewy but not mushy.

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