150 gm pack dried taro leaves or gabi 3 big mature coconuts 1 onion 2 tbs crushed garlic ½ cup crushed ginger 1 stalk lemon grass tied in bundle 250 gm dried fish any meaty ones will do 250gm pork, diced 2 cups water 2 tbs chilli (siling labuyo) salt to taste Have the coconuts grated and squeeze until the milk is well extracted. Strain the pulp out of the milk and set aside. This should be the kakang gata or first squeezed coconut milk. Add another 1 ½ cup of water in the pulp and repeat the process. Put this 2nd squeezed milk in the pan or wok. Add all the ingredients except laing, and bring to a boil while stirring continuously. When the mixture has thickened, add the laing or taro leaves. Stir occasionally over medium heat. When almost dry, add the kakang gata, salt or a pinch of sugar (optional). Cook over low heat until cocnut milk turned almost into oil. Serve hot or cold with rice.