25 pieces dried taro root (dahon ng gabi) 
˝ kilo pork (cut into small cubes) 
3 cups grated coconut 
2 cups water  
1 big head of garlic (minced) 
2 small onions (minced) 
1 tablespoon ginger (grated) 
˝ cup small dried shrimps (soaked) 
6 pieces hot chili pepper (minced) 
˝ cup alamang 
3 tablespoons oil 


Wash dried taro root and separate leaves from stalks. Discard the prickly part of the stalk. Cut into 1 " Extract the cream from the grated coconut. In a pan, sauté garlic, onion, ginger, pork meat and stir. Add in dried shrimp, hot chili pepper, alamang, and the stalks. Cook until stalks are tender. Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well. Arrange stuffed leaves in a casserole and pour in coconut cream. Cook until coconut cream excretes its oil and stuffed leaves are cooked well. Serve hot.