Category : International Cuisine
Author : Leslie Olalo
Hits : 3468
Date : 13/10/2004
Ingredients:25 pieces dried taro root (dahon ng gabi) ½ 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) ½ cup small dried shrimps (soaked) 6 pieces hot chili pepper (minced) ½ cup alamang 3 tablespoons oil
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, sauté 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. Serve hot.
Zucchini is available year-round with peaks in late spring and early summer. Zucchini from Northern states is available July through September.
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