TINUTO

              12 gabi leaves and stems
              1 cup dried dilis, toasted
              1 teaspoon minced garlic
              1 teaspoon minced ginger
              1/2 cup pure coconut milk for mixture
              2 cups coconut milk,
                  2nd extraction
              2 teaspoon salt
             1/2 cup vinegar
             1/2 cup pure coconut milk
             1/2 cup sweet red and green pepper strips

     Separate gabi leaves from, stems and wilt under
           the sun.
      Peel stems and cut into 2" lengths.
      Mix dilis, garlic, ginger and pure coconut milk.
      Pile 2 pieces of gabi leaves one on top of another
          and put 1 tablespoon of dilis mixture.
      Fold and wrap, using string to tie bundles.
      Repeat until all the leaves and dilis mixture are used.
      Arrange stems in a casserole, put wrapped mixture
           on top and add 2nd extraction of coconut milk.
      Season with salt and vinegar.
      Simmer for 45 minutes.
      Add pure coconut milk and bring to a boil.
      Drop red and green pepper strips.
      Cook 2 minutes longer.