Hinatukan nga Dagmay

Method

1. Place coconut milk, onion, garlic, ginger, lemongrass if using, and fish sauce in a heavy pot. Simmer gently for 5 minutes to soften the aromatics.
2. Add smoked fish now if using it; reserve raw shrimp until later so it does not overcook.
3. Spread the prepared taro leaves over the coconut mixture and press them down lightly. Do not stir vigorously while the leaves are still firm.
4. Cover and cook over the lowest steady simmer for 25–35 minutes, occasionally shaking the pot to prevent sticking.
5. When the leaves are nearly tender, add shrimp if using and the sliced chilies.
6. Pour in coconut cream and continue cooking uncovered for 10–15 minutes, until the leaves are silky and the sauce is thick rather than soupy.
7. Taste only when the taro is fully cooked; adjust fish sauce or salt gradually.
8. Rest for 5 minutes before serving with rice. No leaf or stem should retain a scratchy mouthfeel.