FOOD

🇵🇭LEEK-TARO-SMOKE MACKEREL-SHRIMPS in COCONUT MILK

The said „Taro“ is from Tahitian. In my country-Philippines, Taro is called „Gabi“. A popular rendition of the Taro is „Laing“ which originates from the Bicol region in Southern Luzon. Here I cooked the tubers, stem or stalk, and few leaves. Seasoned with just salt not with fermented shrimp or fish Bagoong. But it is heavily spiced with red, green and orange chili’s or sili. Thank you so much for watching and please don’t forget to subscribe to my YOUTUBE CHANNEL.

Leek and Taro in coconut milk

YOU NEED…….

1kg Taro with tubers, leaves and stem or stalk

300g Leek

6pcs Spicy Chilis

some Salt to taste

1Liter Coconut Milk

1whole Smoked Mackerel flakes

500g Shrimps

some Water just enough to cook the shrimp

6 cloves Garlic

10g Ginger

4tbsp Coconut oil

HOW TO…….

PORK MEAT, PURE VEGGIES

“TAKWAY” with SMOKED RIP MEAT

“TAKWAY” is a sort of roots of Gabi (Taro). Which use to cook by my late father and late mother. Not only the Ilongos but also the Ilocanos. In Iloilo they use to cook it in combinaton of coconut mik. But in Ilocos region in combination of anchovy sauce or Bagoong .

My TAKWAY with Rip Smoked Meat

Takway is also very good source of fiber too. I remember my late nanay (Mother) she always cooked it with coconut milk (ginataan) combined with small shrimps or daing (dried fish) and seasoned with guinamos or bagoong. While my late tatay (Father) he loves it with bagoong (Anchovy Sauce) and with a little bit of vinegar, he called it “Pinaksiw sa Bagoong”!

FRESH TAKWAY with SMOKED RIP MEAT

I bought this from an India Shop near us and was so fresh from delivery. I decided to try it with the combination of Smoked Rip Meat and seasoned it accordingly as what my father used to cooked before during his time.
As usual you have to peel the thin outer skin of it. Saute garlic, onion and ginger. Added the smoked rip which was cut into small cube and a little bit of soup stock, covered and let it boil until meat is nearly done. Then added Takway and seasoned with anchovy sauce or bagoong. Continue cooking until takway is done. Served with hot rice. Enjoy cooking Folks! 😀