Ready in 35 minutes 

Serves 4+ people

Ingredients

• 30 grams dried taro leaves (large pack)
• 1 big yellow onion chopped
• 5 cloves garlic chopped
• 1/4 cup ginger thinly sliced
• 3 packs 200ml coconut milk/cream
• 1 green long chili, seeds removed
• 1tsp. sea salt
• 1 vegetable stock cube
• 1 red chili (optional) 

Preparation

1. In a large pot combine 2 packs of coconut milk/cream with 600ml water, onion, garlic, ginger and bring to a boil.

    

2. Add salt and vegetable stock cubes and let boil for 10 mins.  Taste and adjust seasoning as needed.

    

3. Add dried taro leaves. Do not stir.

    

4. Let the leaves absorb the liquid cover and cook for 15mins over low heat. 

    

5. Once the leaves absorb  most of the liquid stir gently to make sure all the leaves have absorbed the liquid.

    

6. Add 1 pack coconut milk/cream into the pot and stir gently  and taste. You can add red chili at this point if you’d like to add some spice to it. 

    

7. Leave cooking on low heat for another 10mins. Let it boil over slow fire.

    

8. Transfer to a serving plate, decorate with chili and serve with rice.

Tips

It goes really well with red rice and can also be enjoyed with grilled fish or other Filipino dishes. 

Reference: 

• Erna Sambajon, our dearest co-creator and support