• 6 cups shredded gabi leaves (stems optional)
  • 2 cups coconut milk
  • 1/2 cup flaked daing (dried white fish)
  • small pieces of ginger
  • 2-3 chili peppers (siling labuyo)
  • 1 teaspoon salt
  1. Put 1 1/2 cup of coconut milk in a sauce pan. Set aside remaining coconut milk.
  2. Add salt, ginger and fish. Simmer over medium heat until fish is cooked.
  3. Add gabi leaves (add sliced stems if desired).
  4. Cook until soften but not soggy, stirring occasionally to prevent coconut milk from clotting.
  5. Pour in remaining 1/2 cup of coconut milk.
  6. Add chili peppers according to taste.


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