I am at the supermarket today and saw packs of dried gabi leaves and decided to cook this for tonight's dinner, I love laing, anything with coconut milk actually, i seldom cook laing at home coz my parents and other siblings are not a fan of laing like me. The only chance that i can eat this spicy, rich and creamy viand is when i eat out.

It came out just right, not so spicy for me and really creamy, even my dad and brother liked it.


500 mg gabi stem and leaves
2-3 cups coconut milk
1 cup shrimps
1 cup minced pork
1/4 daing tuyo or dilis
3 cloves garlic chopped
1 medium onion chopped
1 thumb size ginger sliced into strips
2 Tbsp oil
2 siling haba
2 siling labuyo or more chopped


wash and prepare gabi or taro leaves, you can buy pre-dried gabi leaves in the market or dry your own in the sun until wilted. when ready wash chop thinly.
In a pan heat oil and brown pork, set aside.
In the same pan saute chopped onions, ginger and garlic until brown, add shrimps, dilis or daing tuyo
(if using tuyo remove bones and shred meat),
Add in patis and pork in the mixture again.
Add coconut milk and let boil until reduced and oil starts to appear on top.
Gradually add leaves and stem and boil until desired consistency is achieved and leaves looks mushy and cook.
add sili haba and and chopped siling labuyo, add more if you prefer.
Adjust seasoning and boil for further 5 minutes and serve hot.

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