Second Taste: Bicol's Pinangat

Ingredients:

1 kg. gabi or taro leaves
50 grams ginger, chopped
5 cans sardines
2 cups vinegar
10 grams garlic, minced
6 cups coconut milk
50 grams onion, chopped
salt and pepper to taste

How to cook Pinangat na Laing:

Stuff gabi leaves with sardines and tie with their own vein.
Heat a little oil in a pan, and saute garlic,
onion and ginger until golden brown.
Pour in vinegar, then add the stuffed gabi leaves.
Add coconut milk. Simmer until mixture is reduced significantly.
Adjust taste by seasoning with salt and pepper.

Best serve with hot rice and siling labuyo!