This dish perfectly combines the fresh and strong flavored gabi leaves, spicy kick of the sili, and the creamy and savory taste of coconut milk.
Gabi leaves are very nutritious and packed with vitamins, and are very delicious when mixed with coconut milk, but it is also important to note that the raw leaves are poisonous before cooking. Make sure that we don't rush that cooking process, and that we cook the dried leaves properly.
- 1 tbsp cooking oil
- 1 pc onion, chopped
- 1 clove garlic chopped
- 1 pc medium-sized ginger, peeled and sliced diagonally
- 1 pack Knorr Ginataang Gulay Mix dissolved in 2 cups water
- 1/2 pack dried gabi leaves
- 2 pcs sili
- In a medium pot, start by making it nice and warm over high-medium heat, add the oil and sauté the garlic, onions and ginger slices. Stir occasionally, cook until soft and aromatic.
- Lower the temp to medium-low heat. Add the dissolved Knorr Ginataang Gulay Mix into the pot and bring to a simmer. Do not let the mix boil rapidly because it will cause the coconut milk to curdle.
- Add dried gabi leaves and sili, and try to push down the leaves until all become moist. Do not stir the mix to prevent the leaves from breaking. Let the mix simmer for 15-20 minutes, or until leaves are soft.