spicy tuna laing / taro leaves in coconut milk. 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.
At this point, I'm just as in the. 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. This Tasty spicy tuna laing / taro leaves in coconut milk using 11 easy ingredients and 7 easy steps. Here is how you achieve that.
Ingredients of spicy tuna laing / taro leaves in coconut milk
- Prepare 1 can of tuna.
- Prepare 1 each of onion.
- Prepare 1/4 head of ginger.
- It’s 1 of stock seafood.
- You need 1 cup of water.
- It’s 1/2 cup of coconut milk.
- It’s 1 tbsp of shrimp paste.
- You need 1 tsp of sugar.
- Prepare 1 tsp of chili flakes.
- Prepare 150 grams of dried taro leaves.
- It’s 2 of red chili.
Wash taro leaves and remove outer part of spine. Pour mixture of remaining ingredients into taro leaves. Laing is a Bicolano dish made of tasty gabi (taro) leaves, creamy coconut milk, and spicy chilies. Add pork, onions, garlic, and shrimp paste.
spicy tuna laing / taro leaves in coconut milk step by step
- 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.
Dishes cooked with coconut milk is my all time favorite dish. No wonder, laing then became one of my favorite dishes. 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. Laing is a traditional Filipino delicacy made of shredded or whole taro leaves, coconut milk, meat or seafood, chili Gently push the leaves down into the coconut milk to soften.