From the recipe collection
Pising sa Gata
Tender taro cooked thoroughly with coconut milk, ginger, garlic, and greens for a mild Cordillera vegetable dish.
- Prep time
- 25 min
- Cook time
- 40 min
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Wear gloves if sensitive, peel the taro deeply, and rinse the cubes without tasting them raw.
- Boil the taro in fresh water for 10 minutes, drain, and discard the water to reduce irritation.
- Heat oil in a wide pot and soften the onion, garlic, and ginger, taking care not to brown them before the parboiled taro is added.
- Add the parboiled taro, coconut milk, and water and simmer gently until the cubes are fully tender.
- Do not taste until a cube crushes easily with a fork and there is no firm centre.
- Add coconut cream, greens, and chili and cook another 8–10 minutes until the sauce thickens.
- Season with fish sauce or salt and serve hot with rice.