Tinumok

Filling:
1/2 kg shrimps                          
1/4 kg flaked fish                       
150 gms onion                          
100 gms minced ginger                
1 kg buko meat, chopped

25 pcs gabi leaves
2 cups gata (coconut cream)
2 tbsps bagoong alamang
   salt and pepper to taste

• Mix together alt ingredients of filling. Wash gabi leaves and wipe to remove excess water.

• Put 30 gms of filling in the middle of gabi leaf. Fold both ends of leaf and tie with a thread to secure it.

• In a pan, arrange wrapped filled gabi leaves. Add bagoong alamang on top and 2 cups gata.

• Bring to a boil over low heat until cooked. Dash with salt and pepper.

• To serve, add 2 tablespoons of thick coconut cream and one