Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spicy tuna laing / taro leaves in coconut milk. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. spicy tuna laing / taro leaves in coconut milk is something that I have loved my entire life. They are nice and they look fantastic.
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.
To get started with this recipe, we must first prepare a few ingredients. You can have spicy tuna laing / taro leaves in coconut milk using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
- Make ready 1 can tuna
- Make ready 1 each onion
- Prepare 1/4 head ginger
- Take 1 stock seafood
- Take 1 cup water
- Prepare 1/2 cup coconut milk
- Prepare 1 tbsp shrimp paste
- Make ready 1 tsp sugar
- Prepare 1 tsp chili flakes
- Take 150 grams dried taro leaves
- Make ready 2 red chili
Spicy, leafy, creamy with chunks of pork and the flavor of shrimps hovering in the background, laing is a dish whose origin is attributed to the Bicol region I buy the taro leaves in the supermarket where they are sold in pre-weighed bundles and packed on styrofoam trays. At this point, I'm just as in the. This is called Laing which is basically Taro Leaves in Coconut Milk. Just like the Bicol Express, I was introduced to this dish by my Bicolano friendsin college Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste.
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
Cooking different individual vegetables in coconut milk is a common for Filipinos but the one we called laing is the most exceptional and of course my Taro leaves are at the same both easy and hard to cook. First is how to make it chewy but not mushy. Raw taro leaves and stems get mushy easily. 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.
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 reading. I’m sure that you can make this at home. There is 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. Thanks again for reading. Go on get cooking!
