25 taro (gabi) leaves; shredded
1/2 kilo pork; diced or thinly sliced
1 tablespoon garlic; minced
1 tablespoon onion; minced
1 tablespoon ginger; chopped
2 tablespoons shrimp paste
3 green chili pepper (siling haba)
1 can coconut milk
COOKING INSTRUCTIONS:
Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot!
COOKING TIP:
Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.