Ginataang Dilis ( Anchovies in Coconut Milk )

1/2 kilo fresh small anchovies ( dilis )               
1-1/2 cups grated young coconut                                                             
1 medium sized onion, minced
1 tsp. MSG or vetsin
3 cloves minced garlic
1 tbsp. ginger, minced
3-4 green native pepper
2 tbsp. salt
5-6 large wilted taro root leaves or gabi leaves
1 cup thick coconut milk ( 1st extract )
1 cup thin coconut milk ( 2nd extract )

• Cut off dilis head. Wash and drain. combine dilis, grated young coconut, onion, garlic, ginger and green pepper ( mince pepper if you want it a hot and spicy dish ).

• Season with salt and vetsin ( MSG ).

• Wrap 2-3 tablespoons mixture in gabi leaves. Form into squares or rectangles. Tie with a string.

• Arrange wrapped mixture in a pan, pour in thin coconut milk.

• Cover and let boil for a while then lower heat and simmer until cream is reduced into half.

• Add the thick coconut milk. Simmer again until thickens and oil comes out.

• Then, it is ready to serve.