Smoked Kinuday in Sili with Gabi

Method

1. Taste a cooked piece of kinuday for saltiness. Rinse briefly or soak 10 minutes if very salty, then drain.
2. Place kinuday, onion, ginger, garlic, and water or stock in a pot. Bring to a boil, then simmer 20 minutes.
3. Add the gabi and chilies. Keep a gentle simmer so the taro cooks evenly without breaking apart.
4. Cook 15–20 minutes, until a skewer enters the gabi easily and its starch lightly thickens the broth.
5. Add greens and cook just until tender. Taste the broth only after the kinuday has released its salt.
6. Add pepper and, only if needed, a little salt or fish sauce.
7. If too salty, dilute with hot water and more gabi.
8. Rest 5 minutes and serve hot with rice.