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25 pieces dried taro root or gabi leaves
½ kilo pork 
3 cups grated coconut
2 cups water 
1 big head of garlic 
2 small onions 
1 tablespoon ginger 
½ cup small dried shrimps
6 pieces hot chili pepper 
½ cup alamang 
3 tablespoons oil

Wash dried taro root and separate leaves from stalks. Discard the prickly part of the stalk. Extract the cream from the grated coconut. In a pan, sauté garlic, onion, ginger, pork meat and stir. Add in dried shrimp, hot chili pepper, alamang, and the stalks. Cook until stalks are tender. Stuff Taro root leaf with 2 tablespoons of mixture. Arrange stuffed leaves in a casserole and pour in coconut cream. Cook until coconut cream excretes its oil and stuffed leaves are cooked well. 

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