Ingredients:

12 gabi (taro) leaves
1/2 kg fresh dilis
4 pieces green pepper, julienne
1/2 cup thick coconut milk
1 cup water
3 tablespoons white vinegar
1/2 thumb size ginger, crushed
- salt to taste

Procedure:

1. Wrap 2 tablespoons dilis in taro leaves. Continue the procedure until all have been wrapped

2. Line the bottom of the cooking pan with the remaining gabi leaves

3. Add coconut milk, vinegar, ginger, salt and strips of green pepper

4. Place the wrapped dilis on top

5. Simmer for 30 minutes and serve.

Variation: Spinach or silver beet leaves can be used instead of gabi leaves. This recipe is very popular in the Bicol region.

Ingredients:

1 tablespoon baking powder
3 tablespoon cornstarch
1 tablespoon salt
1 kilo fish fillet

Procedure:

1. Wash fish fillet and drain.

2. Cut fillet into small pieces; chop into fine pieces.

3. Place in a bowl and mix until lumps are formed.

4. Sprinkle salt, baking powder and cornstarch, and continue mixing until you get a good consistency.

5. Scoop one tablespoon of the mixture, and roll on your palms until you form a small ball. About 100 fish balls can be produced from the mixture.

6. Place the fish balls in boiling water.

7. Scoop the fish balls when they start floating; drain thoroughly.

8. Refrigerate the cooked fish balls to store.

Deep fry, or use the fish balls as ingredients for other dishes.

> Bangus Nilagpang
> Butterfly prawns
> Camaron Rebosado
> Dilis Sinuwaan
> Fish Adobo
> Fish Balls
> Fish Sinigang
> Mushroom with Crab Meat Stuffing
> Rellenong Bangus
> Tuna Balls
Total recipes in this category = 10