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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

spicy tuna laing / taro leaves in coconut milk is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. spicy tuna laing / taro leaves in coconut milk is something that I have loved my whole life.

A popular recipe for taro is laing; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. 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.

To begin 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. Make ready 1 stock seafood
  5. Take 1 cup water
  6. Make ready 1/2 cup coconut milk
  7. Get 1 tbsp shrimp paste
  8. Get 1 tsp sugar
  9. Get 1 tsp chili flakes
  10. Make ready 150 grams dried taro leaves
  11. Make ready 2 red chili

I wanted to make Laing for the longest time. Laing is also known as taro leaves cooked in coconut milk and chilis. Laing is a spicy vegetable dish that is widely cooked in the Bicol Region in the Philippines. The "Gabi" or "Taro" grows well along Riverbanks and can be harvested by almost anyone who wants to prepare this Laing recipe.

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

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. Adjust the spiciness by decreasing the number of chili peppers or I made blueberry empanadas and tuna empanadas. 🙂. 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. Get this authentic Bicolano Laing recipe!

So that’s going to wrap it up for this exceptional food spicy tuna laing / taro leaves in coconut milk recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!