6 cups shredded gabi leaves (stems optional)
2 cups thick coconut milk
1/2 cup flaked daing (dried white fish)
small piece of ginger
2-3 pcs siling labuyo
1 tsp salt
1. Put 1 1/2 cups of coconut milk in a saucepan. Set aside the remaining 1/2 cup of coconut milk.
2. Add salt, ginger and daing. Simmer over medium heat until fish flakes are cooked.
3. Add gabi leaves (and sliced stems, if desired). Cook until soft but not soggy. Stir occassionally to prevent coconut milk from clotting.
4. Pour in the remaining 1/2 cup of coconut milk. Add chili peppers according to taste.
Kilawin (Kapampangan) or Igado (Ilocano) is now being served at PPG.
Who said it can’t be edible? That’s why the Filipino created the Kilawin or Igado made from the innards of the pig, liver heart and such. I don’t know the difference between the two but I know the Kapampangan version seems to be more simple with the emphasis on liver.
1 k. pork belly, diced
2 bay leaves
1/2 med. onion, chopped
1/2 cup water optional
- Mix together the raw pork belly, liver, vinegar, garlic, salt, pepper and vetsin.
- Marinate for about 30 minutes or more.
- Sauté garlic and the onion, and then add the marinated mixture.
- Let boil for about 10 minutes until fat comes out from the pork.
- Add 1/2 cup water if necessary.
- Simmer until pork is tender.
- Total cooking time is about 50 mins.