Shrimp Mixture Wrap in Taro Leaves
Coconut noodles and chopped shrimp wrapped in taro leaves stewed in rich coconut cream and flavored with bagoong alamang.
- 25 pcs Gabi or Taro leaves
- 2 tbsp bagoong alamang
- 2 cups gata or coconut cream
- salt and pepper to taste
For filling:
- 1 kg buko meat, chopped
- ½ kg shrimps
- ¼ kg flaked fish
- 150 grms onion, chopped
- 100 grms ginger, minced
1. Mix all together the ingredients for filling.
2. Wash gabi leaves and wipe to remove excess water.
3. Put 30 grams filling in the middle of gabi leaf. Fold both ends of the leaves.
4. Add bagoong alamang on top and 2 cups gata.
5. Bring to a boil over low heat until cooked. Dash with salt and pepper.
6. To serve, add 2 tbsp thick coconut cream and one piece sliced siling labuyo.
2. Wash gabi leaves and wipe to remove excess water.
3. Put 30 grams filling in the middle of gabi leaf. Fold both ends of the leaves.
4. Add bagoong alamang on top and 2 cups gata.
5. Bring to a boil over low heat until cooked. Dash with salt and pepper.
6. To serve, add 2 tbsp thick coconut cream and one piece sliced siling labuyo.
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