Posted in : Filipino on by : Daphne


Ingredients:25 pieces dried taro root (dahon ng gabi)½ kilo pork (cut into small cubes)3 cups grated coconut2 cups water1 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 alamang3 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.