Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spicy tuna laing / taro leaves in coconut milk. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

spicy tuna laing / taro leaves in coconut milk is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. spicy tuna laing / taro leaves in coconut milk is something that I have loved my whole life. They’re fine and they look fantastic.

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. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:

1. Take 1 can tuna
2. Make ready 1 each onion
3. Get 1/4 head ginger
4. Prepare 1 stock seafood
5. Get 1 cup water
6. Get 1/2 cup coconut milk
7. Prepare 1 tbsp shrimp paste
8. Make ready 1 tsp sugar
9. Get 1 tsp chili flakes
10. Get 150 grams dried taro leaves
11. Get 2 red chili

A simple no-fuss recipe that is as authentic as it can get! I wanted to make Laing for the longest time. However, dried Taro leaves are not available in Germany but now that we are back in the Philippines, I grabbed the chance to make. 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).

Steps to make spicy tuna laing / taro leaves in coconut milk:

1. boil the dried taro leaves for 15 minutes
2. in another pan opened the can of tuna and fill in the pan add the seafood stock
3. add chopped onion and ginger, simmer for 10minutes
4. add the coconut milk, add the shrimp paste and sugar cook for 10 minutes
5. add the sugar and simmer for 5 minutes
6. add the boiled taro leaves and let it be boiled and cook for 10minutes
7. garnished with red 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. Add more chilies if you prefer a hotter and spicier laing. You can also add or substitute long green. 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.

So that is going to wrap it up for this exceptional food spicy tuna laing / taro leaves in coconut milk recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!