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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy tuna laing / taro leaves in coconut milk. One of my favorites. This time, I will make it a 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 meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. spicy tuna laing / taro leaves in coconut milk is something which I have loved my entire life. They are nice and they look fantastic.

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. It's a spicy dish with dried taro leaves, pork belly, coconut milk and lots of chili peppers.

To begin with this particular recipe, we have to 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 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. Make ready 1 cup water
  6. Take 1/2 cup coconut milk
  7. Prepare 1 tbsp shrimp paste
  8. Take 1 tsp sugar
  9. Take 1 tsp chili flakes
  10. Get 150 grams dried taro leaves
  11. Make ready 2 red chili

I wanted to make Laing for the longest time. However, dried Taro leaves are not available in Germany but now that we are back in the Philippines, I grabbed the chance to make. Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste and siling labuyo (bird's eye chili). Though I've loved Laing since I was in college, I never tried cooking this when I was still in the Philippines.

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

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 or dried taro leaves cooked in coconut milk is a popular dish in the Philippines. Fortunately, there are packaged dried taro leaves nowadays, and I can easily grab them from Filipino stores.

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