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.
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