Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites. This time, I will make it a little bit unique. 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 popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. spicy tuna laing / taro leaves in coconut milk is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook spicy tuna laing / taro leaves in coconut milk using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
- Prepare 1 can tuna
- Prepare 1 each onion
- Get 1/4 head ginger
- Take 1 stock seafood
- Take 1 cup water
- Make ready 1/2 cup coconut milk
- Take 1 tbsp shrimp paste
- Take 1 tsp sugar
- Prepare 1 tsp chili flakes
- Prepare 150 grams dried taro leaves
- Make ready 2 red chili
The "Gabi" or " Taro " grows well along Riverbanks and can be harvested by almost anyone who wants to prepare this Laing recipe. The countryside style of cooking the taro leaves is by shredding them finely and cooking them. 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.
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
Ingredients: Laing is a beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk, aromatics, and spices. This is a vegan take on a classic dish that will have your friends and family. 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.
So that’s going to wrap this up for this special food spicy tuna laing / taro leaves in coconut milk recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
