Instructions. Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Once the mixture starts to boil, gently stir to mix the ingredients. Add the dried taro leaves. Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
* 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
# 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