If you crave to eat laing, yet you don't want pork and bagoong, you might want to try this one.
I used corned tuna , but you can also use fresh tuna or other flaky fish of your preference.
Ingredients:
180g canned corned tuna
0.040g dried taro leaves
2 cups kakang gata (coconut cream)
2 cups coconut milk
1 onion, chopped
4 cloves garlic, minced
2 thumb-sized ginger, crushed
4 green finger chilis, chopped
1 tbsp sugar
salt, to taste
How to prepare:
> In a pot, mix in coconut milk, 1 cup coconut cream, and all the ingredients except the taro leaves and chilis.
> Let boil, continuously stir to avoid curdling.
> Add the taro leaves. Cover and simmer for about 10 minutes. When almost dry, add in the reserved 1 cup coconut cream. Season with salt. Add the chilis. Cover for about 5 minutes. Then simmer for another 3 to 5 minutes uncovered. Don't let the coconut cream dry up, we want this dish a bit saucy.
I used corned tuna , but you can also use fresh tuna or other flaky fish of your preference.
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Chili Tuna Laing |
180g canned corned tuna
0.040g dried taro leaves
2 cups kakang gata (coconut cream)
2 cups coconut milk
1 onion, chopped
4 cloves garlic, minced
2 thumb-sized ginger, crushed
4 green finger chilis, chopped
1 tbsp sugar
salt, to taste
How to prepare:
> In a pot, mix in coconut milk, 1 cup coconut cream, and all the ingredients except the taro leaves and chilis.
> Let boil, continuously stir to avoid curdling.
> Add the taro leaves. Cover and simmer for about 10 minutes. When almost dry, add in the reserved 1 cup coconut cream. Season with salt. Add the chilis. Cover for about 5 minutes. Then simmer for another 3 to 5 minutes uncovered. Don't let the coconut cream dry up, we want this dish a bit saucy.