Ginataang Gabi or Taro is an authentic Filipino-Bicolano vegetarian dish that is rich, creamy, and delicious and makes a perfect meal in itself!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Entree, Side Dish
Cuisine: Filipino
Calories: 1669kcal
Author: Lainey
Prevent your screen from going dark
Ingredients
350gramsof fresh tarogabi stalks, leaves and root must be 2 inches in length and cut horizontally
1 ½cupcoconut milk
1thumb-sized gingerchopped and mashed
8-10clovesof garlicpeeled and pressed
1-2med size red shallotschopped quarter size
3green chili peppers
1tablespoonsalt
3big size batwan or calamansioptional
2tablespooncoconut vinegar
1cupcoconut cream
½teaspoonpepper
Instructions
In a deep pot, add the taro (gabi) stalks, coconut milk, ginger, garlic, shallots, chili peppers, and salt in the pot.
Place the pot on the stove, cover it with a lid, and turn on the fire on medium heat. Set the timer for 15 minutes! IMPORTANT: Do not mix or touch the mixture because it will make the taro itchy.
Next add batwan, vinegar and allow it to boil for about 2 minutes.
Add coconut cream, pepper, and allow it to simmer again until the oil comes out of the cream, about 10 minutes.
Check if the seasoning and taste are perfect for your taste buds and serve with steamed brown or white rice!
Notes
*if you you don’t have fresh taro, you can also use dried Taro leaves and stalks