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Kale and Tuna Laing Recipe

Kale and Tuna Laing is a version of the famous laing (taro leaves cooked in coconut milk). This recipe is unique because I used kale leaves as an alternative for taro leaves. This is best for people who are abroad and don't have quick access to dried taro leaves (dahon ng gabi).

Difficulty Hard
Time 90 min
Servings 6
Ingredients 8
Steps 7
Kale and Tuna Laing Recipe
Cuisine not specified Updated 8/7/2015

Ingredients

Measured from the catalog payload.

  • 2 cups coconut milk
  • 2 cups coconut cream
  • 12 ounces canned tuna
  • 5 to 8 pieces dried red chili pepper
  • 3 cups dried chopped kale leaves
  • 1/4 cup sliced ginger
  • 1 teaspoon minced garlic
  • 1/4 cup spicy shrimp paste

Instructions

7 cooking steps

  1. Combine the coconut milk, tuna (including the water), chili pepper, garlic, and ginger in a cooking pot.
  2. Heat-up the stove top and let the mixture boil. Cover and cook in medium heat for 10 minutes.
  3. Add the dried kale leaves. Do not stir. Cover and cook for 15 minutes in low to medium heat.
  4. Remove the cover and stir. Make sure that the kale absorbs the coconut milk. Cover again and continue to cook for another 15 minutes. You will need to add more coconut milk if it is starts to evaporate during the process.
  5. Add the coconut cream and shrimp paste. Stir. Cover and continue to cook in low to medium heat for 45 to 60 minutes. You can add more coconut milk or water during the process if needed.
  6. Transfer to a serving bowl. Serve with rice.
  7. Share and enjoy!

Catalog details

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