Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
850
Calories
56g
Protein
60g
Fat
24g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbsps cooking oil
- 1 tbsp garlic (native), minced
- 1 tbsp ginger, minced
- 1/4 cup onion, minced
- 2 tbsps alamang (shrimp paste)
- 1 tsp siling labuyo (chilli pepper)
- 1/2 cup pork chopped
- 1 1/3 cups coconut milk or cream
- 3 cups shredded gabi leaves, dried under the sun
- =
Directions
1
In a saucepan, heat oil. Saute the garlic, ginger and onion. Add the alamang and siling labuyo. Add pork stir until cooked. Add cream or coconut milk. Add gabi leaves.
2
Don't mix. Simmer until almost dry but oily. Serve.
3
Add salt and pepper as desired. Best served the day-after since flavors of ingredients have neutralized. Gabi leaves should be dried under the sun before cooking.
Recipe sourced from
fandom