INGREDIENTS:
- 1 (12 oz) canned tuna in water
- 3 cups dried taro (gabi) leaves
- 2 cups (1 can) coconut milk
- 2 cups (1 can) coconut cream
- 5 to 8 pcs dried red chili pepper
- ¼ cup ginger, sliced
- 1 tsp garlic, minced
- ¼ cup spicy bagoong (shrimp paste)
HOW TO COOK:
- In a cooking pot, combine the coconut milk, tuna (including the water), chili pepper, garlic, and ginger.
- Heat the cooking pot and let the mixture boil.
- Cover and cook in medium heat for 10 minutes.
- Add the dried taro (gabi) leaves but do not stir.
- Cover and cook for 15 minutes in low to medium heat.
- Remove the cover and stir.
- Make sure that the taro leaves absorbs the coconut milk.
- Cover again and continue to cook for another 15 minutes (add more coconut milk if it is starts to evaporate during the process).
- Add the coconut cream and shrimp paste and stir.
- Cover and continue to cook in low to medium heat for another 45 to 60 minutes (you can add more coconut milk or water during the process, if needed).
- Transfer to a serving bowl and serve with warm rice. Enjoy!
IMAGE: ifood.tv
Also try: Laing
