“Ginataang Dahon ng Kamoteng Kahoy” in Tagalog, or “Linagang Dawn Balingoy” as Bicolanos call it. Translating it in English, will come out as Young Yucca Leaves in Coconut Milk. Easy to prepare. Using selectively young yucca leaves, sliced in small pieces and cooked in coconut milk with either pork belly or deveined tilapia(smoked fish), a small amount of bagoong alamang(shrimp paste) and spices. Serve it with steamed rice, then you got a descent meal to serve your loved ones.
Honestly, I have not tried eating Ginataang Dahon ng Kamoteng Kahoy(Young Yuka Leaves in Coconut Milk), yet. I don’t recall my Ma, serving young cassava or yucca leaves as a dish during my existence in the Philippines, but my family back in Bicol loves it. Miles cook it to serve every once in-a-while, when they want it for lunch or dinner.
Ingredients: 3-4 servings
2 bundles of select young yucca leaves(up to 4 cups in slices)
1/2 lb. pork belly cubes(optional tinapa(smoked fish)
2 cloves minced garlic
1/2 medium sliced onion
1 thumb sized, minced ginger
1/2 tsp bagoong alamang(shrimp paste)
1 large can(8 oz.) of coconut milk
2-3 pieces siling labuyo(fresh chili peppers)
salt & pepper to taste
1 cup water
Important note: If you’re adding smoked fish or tinapa as a condiment, wash off excess salt from the fish on a bowl of water and mince, removing its bones and head. Shred tinapa in fairly medium slices. If pork belly is your preference, wash and cut pork belly in small cubes. Also, if you’re adding bagoong(shrimp paste), use a strainer to wash off excess salt through running water.
If you’re using tinapa, you can eliminate bagoong from the list. Tinapa can substitute for bagoong as a condiment. With pork, you can add the shrimp paste. You can also add both or all, it’s your choice. Eliminate salt, if you will. For Mile’s dish, she added pork belly, so we will concentrate on the latter.
Cooking Procedure:
- Selectively pick young yucca leaves from about 2 large bundles of leaves. Wash and clean prior to slicing them at about an inch in thickness length. Set aside.
- On a deep, heated cooking pan, pour a large can of coconut milk, add water. Apply onions, garlic, ginger, pork belly, bagoong alamang, including chili peppers. Bring coconut milk in to boil, let it simmer until boiling bubbles start to come out.
- Stir occasionally to all the coconut milk to keep its smooth texture and prevent it from curding. Keep it simmering for at least 20-30 minutes.
- When coconut milk thickens, and the pork belly is cooked, add young yucca leaves. Stir to combine all ingredients. Let it simmer for another 10-15 minutes until yucca leaves are cooked and ready to serve.
- Remove from the heat, transfer tasty Ginataang Dahon ng Kamoteng Kahoy or Young Yuka Leaves in Coconut Milk on a serving bowl and serve it with steamed rice. That’ll dot it!
Tip: Use freshly grated, strained coconut milk as a substitute to the canned one. Fresh is obviously better if available. Some apply a teaspoon of sugar to the mix.
