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spicy tuna laing / taro leaves in coconut milk
spicy tuna laing / taro leaves in coconut milk

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We hope you got benefit from reading it, now let’s go back to spicy tuna laing / taro leaves in coconut milk recipe. You can cook spicy tuna laing / taro leaves in coconut milk using 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make spicy tuna laing / taro leaves in coconut milk:
  1. You need 1 can tuna
  2. Prepare 1 each onion
  3. You need 1/4 head ginger
  4. Take 1 stock seafood
  5. Take 1 cup water
  6. Get 1/2 cup coconut milk
  7. Get 1 tbsp shrimp paste
  8. Get 1 tsp sugar
  9. Use 1 tsp chili flakes
  10. You need 150 grams dried taro leaves
  11. Prepare 2 red chili
Instructions 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

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. 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.

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