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The goodness of laing seeps into the patties.

INGREDIENTS:
6 pcs CDO Ulam Burger (each patty portioned to 4, then shaped into nuggets)
150 g dried taro leaves
2 ½ cup coconut cream
½ cup water
2 green chilis, sliced
3 siling labuyo (reduce if you don’t want it spicy)
1 medium onion, sliced
3 cloves garlic, minced
1 thumb-size ginger, sliced into thin strips
1 tbsp oil
salt
pepper

PROCEDURE:
Heat pot and oil, then sauté onion, garlic, ginger, and sili labuyo until fragrant. Add CDO Ulam Burger. Cook for 2 minutes.
Add coconut cream and water. Let it boil then lower the flame to bring it down to a simmer.
Add taro leaves and green chili and simmer for about 20-30 minutes or until coconut milk has reduced.
Season with salt and pepper then serve with rice.