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. 😅
- 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
In a wok, add garlic, coconut milk, tuna (include the juice), chili pepper and ginger.
Bring the mixture a boil then lower heat to medium and cover the wok.
Add dried taro leaves. Cover and cook for 15 minutes.
Remove the cover and stir to ensure that the taro leaves absorbs the coconut milk.
Cover again and cook for another 15 minutes.
Add coconut cream and shrimp paste.
Stir, cover again and continue to cook for 45 minutes.
Serve and enjoy!
If you liked this dish, you can try these other recipes: