Ginataang Bagungon is one common dish in Iloilo. We locally call it bagungon. For this recipe, we will be using dried taro leaves from Shrimpylicious. The process is pretty straightforward. You might be spending some time in cutting the bottom part of bagungon. But it’s worth it.
Here’s How to Cook Ginataang Bagungon with Gabi:
2 cups Coconut Milk
200g Taro (cubed)
50g Shrimpylicious Dried Taro Leaves
2 tbsp. Shrimpylicious Shrimp Powder Seasoning
1 medium-sized Onion (chopped)
3 cloves Garlic (minced)
thumb-sized Ginger (strips)
- First, wash or even brush off dirt from bagungon. Then cut off the pointed bottom. (see video on how to do it).
- Put the bagungon in a pot, then pour in a good amount of water, enough to cover them. Boil for about 10 minutes. Drain water. Set aside.
- In a cooking pot, saute onion, garlic and ginger. Add in the boiled bagungon and taro. Mix and pour in about 2-3 cups of water. Cover and cook for about 10 minutes.
- Season with shrimp powder seasoning, salt and pepper.
- Add in the dried taro leaves. Cover for about 5 minutes without mixing. Remove the lid and stir.
- Pour in the coconut milk. Cook for another 5-8 minutes.
Ready to Serve!
Note from Ren:
The most necessary step for this recipe is to cut off the bottom pointed part of bagungon, so it would be easier to eat because you can take out the meat easily. You can also add some chilies if you want some kick.
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