Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spicy tuna laing / taro leaves in coconut milk. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A popular recipe for taro is laing; the dish's main ingredients are taro leaves (at times including stems) cooked in coconut milk, and salted with fermented shrimp or fish bagoong. 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 Buying the dried Taro leaves was the easiest part as they are available in most big supermarkets.
spicy tuna laing / taro leaves in coconut milk is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. spicy tuna laing / taro leaves in coconut milk is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular 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 can achieve it.
The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
- Take tuna
- Prepare onion
- Prepare ginger
- Make ready stock seafood
- Get water
- Prepare coconut milk
- Get shrimp paste
- Get sugar
- Prepare chili flakes
- Prepare dried taro leaves
- Get red chili
Fortunately, there are packaged dried taro leaves nowadays, and I can easily grab them from Filipino stores. It is nice to have some dried taro stalks in the pack though. 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 friends in 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
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 friends in college Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste. Laing is also known as taro leaves cooked in coconut milk and chilis. Laing is a spicy vegetable dish that is widely cooked in the Bicol Region in the Philippines. The "Gabi" or "Taro" grows well along Riverbanks and can be harvested by almost anyone who wants to prepare this Laing recipe.
So that’s going to wrap this up with this exceptional 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’s 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, friends and colleague. Thank you for reading. Go on get cooking!
