I still had some dried taro leaves left so I decided to cook another version of a laing dish. This time with Tuna. So it’s rightly called Tuna Laing. 😃
This seafood and veggie combination worked really well! I may have to lessen the number of servings next time as I eat all the dishes that I cook alone. 😅
Tuna Laing
Ingredients
- 2 cups coconut milk
- 2 cups coconut cream
- 1 can 340 grams canned tuna I used Century Tuna
- 8 pieces dried red chili pepper
- 3 cups dried taro leaves/laing
- 1/4 cup ginger sliced thinly
- 1 tsp garlic minced
- 1/4 cup shrimp paste
Instructions
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In a wok, add garlic, coconut milk, tuna (include the juice), chili pepper and ginger.
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Bring the mixture a boil then lower heat to medium and cover the wok.
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Add dried taro leaves. Cover and cook for 15 minutes.
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Remove the cover and stir to ensure that the taro leaves absorbs the coconut milk.
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Cover again and cook for another 15 minutes.
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Add coconut cream and shrimp paste.
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Stir, cover again and continue to cook for 45 minutes.
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Serve and enjoy!
If you liked this dish, you can try these other recipes:
- Green Beans and Minced Meat Stir Fry
- Kangkong with Squid Balls in Oyster Sauce
- Chinese Eggplants with Minced Pork
- Pan-Fried Eggplants
- Chinese Scallion Pancakes
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