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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 have spicy tuna laing / taro leaves in coconut milk using 11 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare spicy tuna laing / taro leaves in coconut milk:
- Provide 1 can tuna
- Provide 1 each onion
- Prepare 1/4 head ginger
- Provide 1 stock seafood
- You need 1 cup water
- You need 1/2 cup coconut milk
- Prepare 1 tbsp shrimp paste
- Take 1 tsp sugar
- Get 1 tsp chili flakes
- Get 150 grams dried taro leaves
- Use 2 red chili
Instructions 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
Laing is primarily made up of dried taro (gabi) leaves simmered slowly in coconut milk. Remember to cook this dish low and slow so that all the flavors can come together. This dish is typically enjoyed with a serving of rice but puto or toasted bread works, too! Laing made of dried taro leaves cooked with pork belly, coconut milk, and chili peppers is easy to make and sure to deliver big flavors. This classic Bicolano dish is creamy, spicy and delicious with steamed rice!
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