How to Cook Ginataang Dilis (Anchovies in Coconut Milk)
Servings: 6 pcs
Ingredients
- 1/2 kilo fresh small anchovies dilis
- 1 1/2 cups grated young coconut
- 1 medium sized onion minced
- 1 tsp. MSG or vetsin
- 3 cloves minced garlic
- 1 Tbsp. ginger minced
- 3 to 4 green finger chili pepper siling haba
- 2 Tbsp. salt
- 5 to 6 large wilted taro root leaves or gabi leaves
- 1 cup thick coconut milk 1st extract
- 1 cup thin coconut milk 2nd extract
Instructions
How to cook Ginataang Dilis
- Cut off dilis head. Wash and drain. Combine dilis, grated young coconut, onion, garlic, ginger and green pepper (mince or slice pepper if you want it a hot and spicy dish).
- Season with salt and MSG.
- Wrap 2-3 tablespoons mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
- Arrange wrapped mixture in a pan, pour in thin coconut milk.
- Cover and let boil for a while then lower heat and simmer until cream is reduced into half.
- Add the thick coconut milk. Simmer again until thickens and oil comes out.
- Then, it is ready to serve.