Tuesday, January 27, 2009
Gabi leaves cooked in coconut milk with lots and lots of chillies.
This is how bicolanos/bicolanas make it, dry and not wet as those sold in restaurants.
A common side dish in our household and also a favourite pasalubong and part of our annual fiesta spread. Also, my husband loves it. He can eat it every day and not grow tired of it. I feel the same.
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