Comments on: Young Furled Taro (Gabi) Leaves

By: Marketman

Marketman — Sat, 23 Jan 2016 23:15:45 +0000

Victor, I have never tried drying them in an oven, but it’s worth a try on a small batch. I realize Seattle is one of the wettest places around, but if it’s winter, does the humidity drop down low? If it does, the leaves might dry in your garage. But if humidity is still high, that might not work…

By: Victor Navarro

Victor Navarro — Sat, 23 Jan 2016 17:38:38 +0000

we live in Seattle, WA and during winter we seldomly have sunny weather would you recommend drying taro leaves in the oven on low temp setting (<200 deg F) for say 30 minutes?
thanks for your time kind regards

By: Gia Mayol

Gia Mayol — Sun, 29 Mar 2015 01:12:17 +0000

My mom would cook these young leaves as a soup with tomatoes, onions, dahon sibuyas and smoked fish or tinapa. Then before turning off the heat, she would squeeze some kalamansi juice into the broth. This is a standard Holy Week dish for us at home. Good morning !

By: Reincie Condat

Reincie Condat — Sat, 21 Mar 2015 13:25:03 +0000

Its ‘gatol’ po..thats the Bikolnon word for itch.

By: joanie

joanie — Sat, 21 Mar 2015 03:22:12 +0000

this bring back my childhood memories. growing up in a small town in Bicol, we eat this all the time. my father would mixed daing or dills sometimes. oh how I miss this. I also miss eating ginataang dahon ng kamoting kahoy…..mmm…mmmm buhay probinsya :)

By: EbbaBlue

EbbaBlue — Fri, 20 Mar 2015 03:12:24 +0000

I cooked ginataang isda ith my homegrown gabi leaves LNG time ago; gave some to my sister. She told me afterwards that her throat n tongue itched bad, and I was confused because I was ok. So, it’s probably true that some are allergic to it, some do not.

By: odessa

odessa — Thu, 19 Mar 2015 06:25:43 +0000

Hi MM, great pics above! Aside from laing, sinasapin namin sya sa paksiw na isda , pwidi rin with takway and labog sa sinigang sa isda…:) I always end up with itchy hands after cleaning them, same with takway so afterwards i soak my hands in warm soapy water to get rid of the itch. no mixing till it’s cook to avoid the “itch”, my nanay says.

By: millet

millet — Wed, 18 Mar 2015 10:28:12 +0000

excited to see how it turned out!

By: Natie

Natie — Wed, 18 Mar 2015 02:05:46 +0000

Ooohhhh… My favorite. Roots, stems and all!

By: d

Wed, 18 Mar 2015 00:25:43 +0000

I unintentionally smoked gabi leaves that I did not know the help was drying on our roof near oven vent. This gave the laing a great flavor dimension we never tasted before. Hassle lang to do it everytime we make laing.