Hi #uloggers and #steemians!!
I am from the province, which is rich in exotic foods and vegestables. Here in bicol, the leaves of gabi or natong (tawag dito sa aming lugar or mas kilala sa tawag na laing) are dried out under the sun and then shredded into pieces before cooking to prevent this irritation. According to old-school wisdom, it’s also best not to stir the gabi leaves during the first 15 to 20 minutes they are added into the pot. Sa aking paniniwala at sa katagalan ng aking pagluluto nito ay nagiging makati sa lalamunan o dila ang gulay na gabi lalo na kong ito ay hindi pinatuyo at hinalo mo ng hinalo haha
hope you like it guyz.. thank you for dropping by! Till next time,😊😊
see you 'n my
Next blog 😘😘
A million thank you to sir terry or known as @surpassinggoogle for supporting me here.