Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy tuna laing / taro leaves in coconut milk. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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. It's a spicy dish with dried taro leaves, pork belly, coconut milk and lots of chili peppers.
spicy tuna laing / taro leaves in coconut milk is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. spicy tuna laing / taro leaves in coconut milk is something which I’ve loved my entire life.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
- Take 1 can tuna
- Prepare 1 each onion
- Take 1/4 head ginger
- Take 1 stock seafood
- Prepare 1 cup water
- Take 1/2 cup coconut milk
- Get 1 tbsp shrimp paste
- Get 1 tsp sugar
- Get 1 tsp chili flakes
- Make ready 150 grams dried taro leaves
- Get 2 red chili
At this point, I'm just as in the. 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. 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.
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
Add more chilies if you prefer a hotter and spicier laing. You can also add or substitute long green. 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 it up for this special food spicy tuna laing / taro leaves in coconut milk recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
