Hello everybody, it is Jim, 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. This time, I will make it a bit unique. This is gonna smell and look delicious.
Kale and Tuna Laing is a version of the famous laing (taro leaves cooked in coconut milk). This recipe is unique because I used kale leaves as an alternative for taro leaves. This is best for people who are abroad and don't have quick access to dried taro leaves ("dahon ng gabi").
spicy tuna laing / taro leaves in coconut milk is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. spicy tuna laing / taro leaves in coconut milk is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this 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 1 can tuna
- Take 1 each onion
- Make ready 1/4 head ginger
- Take 1 stock seafood
- Prepare 1 cup water
- Take 1/2 cup coconut milk
- Make ready 1 tbsp shrimp paste
- Take 1 tsp sugar
- Make ready 1 tsp chili flakes
- Take 150 grams dried taro leaves
- Prepare 2 red chili
This is a vegan take on a classic dish that will have your friends and family. On the other hand, heat oil in a small skillet over medium heat. Cooked in thick coconut milk with pork spiced with labuyo chili, garlic, shallots, ginger and shrimp paste. Join Me While I Teach You How to Cook this Rare Dish from the Philippines.
Step by Step 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
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 where coconut milk figures prominently in the local cuisine. I love a good bowl of slop. I saw a Yelp photo of this Spicy Laing (taro leaves cooked with shrimp, pork in coconut milk served with spicy green peppers) at Tito Rad's, a Filipino restaurant in Sunnyside Queens. I thought how good that bowl of slop looked …and dang, it was good. Dried Taro leaves cooked in coconut milk with a lot of chilies!
So that’s going to wrap it up for this exceptional food spicy tuna laing / taro leaves in coconut milk recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to spicy tuna laing / taro leaves in coconut milk cooking. Go on get cooking!