Mom and I had this for lunch today, a yummy dish of tilapia wrapped in taro leaves and cooked in coconut cream. Tilapia or St. Peter’s fish could be cooked in so many different ways. You can have it filleted, deep-fried or our usual way of cooking pangat. I like it cooked in kalamansi (Philippine lime) which I have plenty of in our garden with chopped onions, green pepper and ginger. I was craving for something different so I tried cooking it in gata using two pieces of tomatoes instead of kalamansi. Mom loved it and she asked what the green leaves were. I told her it’s a fresh harvest from the garden,some edible gabi leaves growing alongside my ampalaya plants. When you cook something with coconut cream, it needs to be a little spicy to go with the creamy taste of the gata.
Dreams And Escapes 
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