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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special 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 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. 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 I buy the taro leaves in the supermarket where they are sold in pre-weighed bundles and packed on styrofoam trays.

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

To begin with this recipe, we must 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 can achieve that.

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

Though I've loved Laing since I was in college, I never tried cooking this when I was still in the Philippines. 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! I wanted to make Laing for the longest time.

Steps 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

However, dried Taro leaves are not available in Germany but now that we are back in the Philippines, I grabbed the chance to make. 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 is a traditional Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili Gently push the leaves down into the coconut milk to soften.

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 sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!