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Creamy Taro Leaves in Coconut Milk
- Serves
4 to 6
- Difficulty
Easy
Published 2001
“More than any other vegetable, the gabi (linsa in Bicol, taro in English) plant plays an important role in the daily diet of the Bicolano”, writes Honesto C. General, author of The Coconut Cookery of Bicol (which is at the southern end of the island of Luzon) in a chapter entitled “The Enduring Romance with Gabi.” Laing, a traditional dish from the region, was served at Romy Dorotan’s restaurant, Cendrillon, in New York City. A thick, rich sauce—more coconut tha
Ingredients
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