Preparation info
  • Serves

    6 to 8

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is a classic Bicolano dish made of taro leaves cooked in coconut milk. At the restaurant, we use fresh or dried taro leaves, depending on what is available. Dried taro leaves are available from Filipino stores and fresh taro leaves from stores that serve West Indian communities. Experienced Bicolano cooks recommend using dry leaves for two reasons: air-drying destroys the crystals that coat the leaf that cause itchiness to the tongue, and dry leaves do not disintegrate during cooking t