....laing ni mama biye...

Ingredients

* 0 to 40 gabi (taro) leaves
* 1/2 kilo pork belly diced
* 1/2 head garlic, finely minced
* 1/4 cup bagoong alamang (shrimp fry paste)
* ginger, chopped finely or if prefered, minced
* 6-8 minced siling pansigang
* 2 onions, chopped
* 2 coconuts, grated
* salt to taste


Directions

1. Shred the taro (gabi) leaves, set aside.
2. milk the coconuts by putting the grated coconuts in a cheese cloth, add a cup of water and press until the milk comes out).
3. Separate the 1st extracted coconut milk (kakang gata) from the 2nd.
4. set coconut milk aside.
5. In a pan, mix all remaining ingredients.
6. Add in the shreded gabi leaves.
7. Add in the 2nd extracted coconut milk.
8. Bring all ingredients to a boil or until coconut milk thickens.
9. Add in 1st extracted coconut milk and let simmer for another 4 minutes.
10. Simmer for about 10 to 12 minutes.
11. Serve hot.

.....another delicacy from the bicol region. Taro leaves are stewed in coconut milk. It's quite good!