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’m gonna make it a little bit unique. This will be really delicious.
spicy tuna laing / taro leaves in coconut milk is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. spicy tuna laing / taro leaves in coconut milk is something which I have loved my entire life.
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 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 it.
The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
- Get tuna
- Take onion
- Take ginger
- Make ready stock seafood
- Prepare water
- Make ready coconut milk
- Prepare shrimp paste
- Make ready sugar
- Prepare chili flakes
- Make ready dried taro leaves
- Get 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 this up with this special food spicy tuna laing / taro leaves in coconut milk recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
