* 25 pieces dried taro root (dahon ng gabi) * ½ kilo pork (cut into small cubes) * 3 cups grated coconut * 2 cups water * 1 big head of garlic (minced) * 2 small onions (minced) * 1 tablespoon ginger (grated) * ½ cup small dried shrimps (soaked) * 6 pieces hot chili pepper (minced) * ½ cup alamang * 3 tablespoons oil


# Wash dried taro root and separate leaves from stalks. # Discard the prickly part of the stalk. # Cut into 1 " # Extract the cream from the grated coconut. # In a pan, sauté garlic, onion, ginger, pork meat and stir. # Add in dried shrimp, hot chili pepper, alamang, and the stalks. # Cook until stalks are tender. # Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well. # Arrange stuffed leaves in a casserole and pour in coconut cream. # Cook until coconut cream excretes its oil and stuffed leaves are cooked well.


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