“Tinunoang Kalpao”

CEBU, Philippines - In Cebu's Camotes islands, there is a unique delicacy that fits very well with the cold season. It is cooked in coconut milk, which is a known body-warmer. The dish, fortunately, is easily prepared by the locals, from a local "gabi" variety called "kalpao," which are common in the area as are coconuts.

The "Tinunoang Kalpao," or Kalpao in Coconut Milk, is prepared in a similar way that the Bicolanos prepare their "laing," which also has "gabi" leaves as main ingredient. In the case of "kalpao," though, both the tuber and the leaves are included. Another difference is in the cooking: with "laing," the leaves are dried first before cooking, while in "Tinunoang Kalpao" the tuber and the leaves are cooked fresh, straight from the garden.

"Kalpao" also takes double the cooking time of "laing." It takes about three hours of boiling to fully soften the "kalpao" leaves. But the resulting dish is worth every long minute of the cooking process!

Except for the long cooking time, preparing "Tinunoang Kalpao" is quite simple and easy. There is no need to sauté or use cooking oil for the spices, which are simply added to the boiled "kalpao" once it has rightly softened. The coconut milk, too, is poured in only as soon as the "kalpao" has softened enough. The dish takes on a bit darker color when done.

Tinunoang Kalpao

Ingredients:

100g fresh "kalpao" leaves and tuber (sliced)

6 cups coconut milk

¼ kilo of dried Bolinao (dilis)

5 pieces red chili peppers (optional)

1 medium-size onion bulb, sliced

½ cup sliced ginger

8 cloves garlic, crushed

Procedure:

• Boil the sliced "kalpao," leaves and tuber, until tender.

• Pour in the coconut milk, and then add in the spices, and bring to a boil.

• When the coconut milk begins to simmer, gently stir to mix the ingredients.

• Add in the dried bolinao, and allow to boil fully.

• Chili pepper is optional.

• Serve hot with rice.