Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
It's a spicy dish with dried taro leaves, pork belly, coconut milk and lots of chili peppers. Dried Taro leaves cooked in coconut milk with a lot of chilies! A simple no-fuss recipe that is as authentic as it can get!
spicy tuna laing / taro leaves in coconut milk is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. spicy tuna laing / taro leaves in coconut milk is something which I have loved my whole life.
To get started 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 cook it.
The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
- Get 1 can tuna
- Take 1 each onion
- Prepare 1/4 head ginger
- Prepare 1 stock seafood
- Get 1 cup water
- Take 1/2 cup coconut milk
- Make ready 1 tbsp shrimp paste
- Take 1 tsp sugar
- Take 1 tsp chili flakes
- Take 150 grams dried taro leaves
- Make ready 2 red chili
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. 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.
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
Raw taro leaves and stems get mushy easily. Laing is a Bicolano dish made of tasty gabi (taro) leaves, creamy coconut milk, and spicy chilies. Add pork, onions, garlic, and shrimp paste. 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.
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’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
