GABI LEAVES WITH SILI

        2 bunches gabi leaves

        2 cps coconut milk, thin

        1/2 cup coconut milk, thick

        1/2 head garlic

               sili (labuyao)

               ginger

               dried fish or bagoong

                salt

      Extract the coconut milk twice.

      The first extraction should be thick,

           and second thin.     

Boil this coconut milk with the garlic 

           and ginger, and then add the gabi 

           leaves and the dried fish or bagoong.

      Season with salt.

      Cook until the vegetables are almost tender, 

           or until coconut oil is formed.

     Add the thick coconut milk, bring to a boil 

          again, and serve.

      Eat with sili if desired.