Ginataang Dahon ng Gabi at Tinapa is a classic Filipino dish made with taro leaves simmered in rich coconut milk and flavored with smoky tinapa (smoked fish). It’s creamy, savory, and slightly spicy, often enjoyed as a comforting ulam with steamed rice.
This comfort dish is commonly enjoyed in coconut-rich regions of the Philippines like Bicol and Southern Luzon, where ginataan dishes are a staple. The addition of tinapa gives the dish a uniquely smoky depth that pairs perfectly with the richness of gata.
Recipe compiled by Chef Jang Melgar Grageda from the Camalignon Lutong-Suanoy contest.
Recipe Tip
It’s important to clean the dahon ng gabi (taro leaves) so they’re safe and ready for cooking. Here are a few reminders on how to prep your main ingredient for this dish.
- Wear gloves if possible. Raw dahon ng gabi contains tiny irritants (calcium oxalate) that can make your skin itchy.
- Remove thick stems first: Strip the leaves from the tough midribs and discard any damaged or yellowing parts.
- Rinse under running water: Wash each leaf thoroughly to remove dirt, sap, and any surface debris.
- Soak in salted water (optional but helpful): Let the leaves sit for 10–15 minutes in lightly salted water to help reduce irritation and loosen dirt.
- Wash again after soaking: Give them a final rinse to ensure they’re clean and fresh.
- Drain well before cooking: Shake off excess water so they don’t dilute your dish.
- Cook thoroughly: Dahon ng gabi must be fully cooked (never eaten raw) to remove itchiness and make it safe to eat.
Serve this with:
Serve it hot with steamed white rice. It pairs well with fried fish or grilled meats on the side.
Storage
It can last up to 2–3 days when stored in an airtight container in the refrigerator. Reheat gently to avoid curdling the coconut milk.