Often times, my daughter is asking for a free time with my busy and hectic schedules. I must admit of having a guilt feeling for that. Recently, with so much pressures in work, I just realized that my life is not that healthy with several moments wasted for the benefits of others not knowing that I have missed several chances to be with my husband and my kids.
With the guilt feeling I have in my heart, I started to changed my everyday routine by arranging my busy schedules and making it sure to spend more time with my family every weekend.
My daughter loves to cook, she inherit it from me. This day, my daughter and I decided to cook something weird which my mother-in-law had brought from Cuenca, Batangas – the “Bago Leaves”. Actually, I have no idea of how it cooks but, some said it is best cook in coco milk. Oh well, that’s it! With my good instinct in cooking, my daughter and I have decided cooking it in a fusion-cooking-style. With a little magic, Ola! everything ends well… tastes well!
Bago Leaves in Coco Milk has a sweet mild taste. For me, it is better than a filipino traditonal cooking from one of the Bicolanian Specialty – the ‘Gabi Leaves in Coco Milk’. For those who are familiar with the Bago Leaves and have not yet try cooking it in coco milk, you must get into, I am pretty sure you will loved the taste.
BAGO LEAVES IN COCO MILK
2 cloves garlic ( finely chopped)
1 large onions ( finely chopped)
1 large tomato ( finely chopped)
2 to 3 siling haba ( chopped into small pieces)
1 tbs. ginger (finely chopped)
3 table spoons of oil
1 teaspoon salt
1 teaspoon Magic Sarap
1/4 teaspoon pepper
1/4 chopped shrimp
1 1/2 cup pure coco milk
2 cups string beans (cut about two inches long)
1 big bowl fresh bago leaves (cut into strips)
1. Saute garlic, onion, ginger, siling haba and tomato into a pan on a medium stove heat.
2. Add the shrimps
3. Add the ground pepper, Magic Sarap and String Beans
4. Cover and Simmer for about 1 minute
5. Add the Bago Leaves and the coco milk
6. Cover and let it simmer for about 15 minutes in a very low heat.
7. Put it in a platter and serve it while hot.