1 1/2 kilo fresh small dilis
1 1/2 cups grated young coconut 1 med. sized onion, minced 1 tsp. vetsin
3 cloves garlic, minced 1 tbsp. ginger, minced
3-4 green, long native pepper 2 tbsp. salt
5-6 large gabi leaves, wilted
1 cup thick coconut cream (1st extract) 1 cup thin coconut cream (2nd extract)
Cut off dilis head. Wash and drain. Combine dilis, grated young coconut, onion, garlic, ginger, and green pepper (mince pepper if you want a spicy and hot dish). Season with salt and vetsin.
Wrap 2-3 tablespoons of mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
Arrange wrapped mixture in a pan, pour in coconut milk (2nd extraction). Cover; let boil, then, lower heat and simmer until cream is reduced to half. Add thick cream (1st extraction). Simmer again until cream thickens and oil comes out.
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