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Ingredients * 25 pieces dried taro root (dahon ng gabi)
* ? kilo pork (cut into small cubes)
* 3 cups grated coconut
* 2 cups water
* 1 big head of garlic (minced)
* 2 small onions (minced)
* 1 tablespoon ginger (grated)
* ? cup small dried shrimps (soaked)
* 6 pieces hot chili pepper (minced)
* ? cup alamang
* 3 tablespoons oil
* ? kilo pork (cut into small cubes)
* 3 cups grated coconut
* 2 cups water
* 1 big head of garlic (minced)
* 2 small onions (minced)
* 1 tablespoon ginger (grated)
* ? cup small dried shrimps (soaked)
* 6 pieces hot chili pepper (minced)
* ? cup alamang
* 3 tablespoons oil
Procedures# Wash dried taro root and separate leaves from stalks.
# Discard the prickly part of the stalk.
# Cut into 1 "
# Extract the cream from the grated coconut.
# In a pan, saut? garlic, onion, ginger, pork meat and stir.
# Add in dried shrimp, hot chili pepper, alamang, and the stalks.
# Cook until stalks are tender.
# Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
# Arrange stuffed leaves in a casserole and pour in coconut cream.
# Cook until coconut cream excretes its oil and stuffed leaves are cooked well.
# Discard the prickly part of the stalk.
# Cut into 1 "
# Extract the cream from the grated coconut.
# In a pan, saut? garlic, onion, ginger, pork meat and stir.
# Add in dried shrimp, hot chili pepper, alamang, and the stalks.
# Cook until stalks are tender.
# Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
# Arrange stuffed leaves in a casserole and pour in coconut cream.
# Cook until coconut cream excretes its oil and stuffed leaves are cooked well.
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