Kale and Tuna Laing Recipe

Name: Kale and Tuna Laing Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 serving
Ingredients: 2 cups 1 can coconut milk; 2 cups 1 can coconut cream; 12 ounces canned tuna; 5 to 8 pieces dried red chili pepper; 3 cups dried chopped kale leaves; ¼ cup sliced ginger; 1 teaspoon minced garlic; ¼ cup spicy shrimp paste

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
6
Course
Lunch, Others
Cuisine
Vegetarian

Kale and Tuna Laing Recipe

Travis Ellis

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Ingredients

Servings

2 cups 1 can coconut milk
2 cups 1 can coconut cream
12 ounces canned tuna in water
5 to 8 pieces dried red chili pepper
3 cups dried chopped kale leaves
¼ cup sliced ginger
1 teaspoon minced garlic
¼ cup spicy shrimp paste bagoong

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Instructions

Combine the coconut milk, tuna (including the water), chili pepper, garlic, and ginger in a cooking pot.
Heat-up the stove top and let the mixture boil. Cover and cook in medium heat for 10 minutes.
Add the dried kale leaves. Do not stir. Cover and cook for 15 minutes in low to medium heat.
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.
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.
Transfer to a serving bowl. Serve with rice.
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