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).
Although I can easy purchase dried taro leaves from a local store, I opted to share this recipe because I know a lot of people out here in North America (US and Canada) and the opposite side of the globe who were having a hard time sourcing for dried taro leaves. I learned a lot of things when I was preparing this dish and I will be sharing all of it with you.
You will not be able to buy dried kale leaves, you will need to dry it yourself. What I did was to chop the kale and arranged it in a wide baking tray. It took me a couple of days to dry it outside. It will be best if you do not put the kale out on direct sunlight because it will make the leaves crisp. I placed the tray under a translucent table so that it won’t get direct sunlight. You can also use a food dehydrator.
Using tuna in can with water is convenient. This is a good alternative to pork and it makes the dish tastes better too. I poured everything from the can, including the water.
I liked my kale laing super spicy, so this time I added lots of chili peppers and used spicy bagoong. Feel free to reduce the chili peppers to control the spice level.
So, how was the dish overall? It is delicious. However, you will be able to determine that it is not taro because you will taste kale right away (in a good way).
Try this yummy Kale and Tuna Laing Recipe. Let me know what you think.
- 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)
- 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.
- Share and enjoy!
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