I did promise to be posting recipes that are cooked by folks in our hometown Tabuk. Since Tabuk is a melting pot of several ethnic cultures, from the Kalingas, Igorot, Isneg, Ibanag, Ilocano, Tagalogs, and Muslim brothers from Mindanao, there will be several specialties we will be featuring.
Let us start with this Ginit-taan nga Aba. Ginit-taan nga aba or ginataang gabi are almost similar to the laing of the Bicolanos. The Ilocano way of cooking taro in coconut milk usually is soupy as against the almost dry laing. And we Ilocanos also gather the whole aba / gabi / taro plant, leaves, stalks, roots and all but most of the time, we make use only of the roots and stalks in cooking.
This is the recipe of my mother-in-law. Unlike my parents, my in-laws are not fond of meat specially fatty pork so when they cook dinengdeng / inabraw / or ginittaan similar to this, they use dried fishes or fried fishes. I will be posting my parents’ recipe on this, expect a fattier version 🙂
GINITTAAN NGA ABA (TARO IN COCONUT MILK)
Sanga ti Aba (taro stalk)
Bagas ti Aba (taro roots)
Smoke Fish, shredded
Coconut milk from 2 coconut
1. Clean the taro stalks by removing its skin and then cut it into 2 inches long.
2. Peel the taro roots and chop into cubes
3. In a pot, place the cubed taro, water enough to cover the taro, ginger, onions, and garlic and bring to a boil for at least 5 minutes.
4. Add the taro stalks, smoke fish, and pour the coconut milk. Season with bagoong sauce (amount depends on how salty you want your dish to be) and ajinomoto.
5. Let it simmer under medium fire until the taro are done.