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.