"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Thursday, March 31, 2011

Chili Tuna Laing

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.

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.


Only Fish Recipes said...

wow...looks just too delicious to resist !

Pinoy Kitchenette said...

thanks Sonali!

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