6 cups shredded gabi leaves (stems optional)
2 cups thick coconut milk
1/2 cup flaked daing (dried fish)
small piece of ginger
2-3 pieces siling labuyo
salt to taste
- Put 1 1/2 cups of coconut milk in a saucepan. Set aside the remaining 1/2 cup of coconut milk.
- Add salt, ginger and daing. Simmer over medium heat until fish flakes are cooked.
- Add gabi leaves (and slice stems if desired). Cooked until soft but not soggy. Stir occasionally to prevent coconut milk from clotting.
- Pour in the remaining 1/2 cup of coconut milk. Add chili peppers according to taste.
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