INGREDIENTS: 1 kilo gabi/taro leaves 3 cups Thin coconut milk 1/8 cup crushed ginger 2 pcs sili labuyo 1 c meat pork, slices into small pcs 1 tsp salt 1 Tbsp Vinegar 3 cups Thick coconut milk 3 pcs tanlad or lemon grass Procedure: 1. Finely shred the dried gabi leaves by hand. reserve 4-5 large whole pieces for m wrapping. 2. In a pot, combine the thin coconut milk, ginger, sili labuyo, meat and salt to taste. Add shredded leaves. Bring to a boil over low heat, then simmer for around 2 hours until leaves become very soft and the sauce already somewhat dry with the meat already cooked. 3. Take the whole leaves and place the cooked gabi leaves in the center. Fold like a packet and tie around on it. 4. In another large pot, pour the 3 cups of thick coconut milk. Put the tanlad or lemon grass on the bottom and arrange the wrapped packet or laing on top of it. 5. Bring to a boil, then lower heat. Simmer for about an hour until the coconut milk is thick and oily. Taste and season with salt as needed.
Posted on: Tue, 18 Mar 2014 14:19:01 +0000
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