Cooking Instructions

  1. Peel the skin off the gabi stalks then cut into bit-size sections.
  2. Add warm water to grated coconut.
  3. Squeeze the water/coconut mixture to extract coconut cream or gata.
  4. Saute onion, garlic and ginger.
  5. Add in the gabi stalks, hibe, sili, and alamang.
  6. Put the mixture in the gabi leaves then roll them tightly.
  7. With the gabi leaves in a saucepan pour in the coconut cream.
  8. Serve when the gabi becomes tender.