Abalong (taro leaves) recipes in Filipino cuisine include paksiw na abalong, adobong abalong, and ginataang abalong, offering diverse flavors from tangy vinegar-based dishes to creamy coconut milk preparations. Below are key methods and ingredients for each recipe. Paksiw na Abalong • Ingredients: Taro leaves, vinegar, sugar, chili (siling labuyo), garlic, onion, ginger, water. • Steps: Boil taro leaves with vinegar, sugar, and spices until tender. Add chili for heat and serve with rice. Adobong

Rourou Vakalolo authentic Fijian dish is made with taro leaves which are cooked or stewed in coconut milk. The simple rourou is usually served either as a soup or as a side dish accompanying various fish or chicken dishes. It is sometimes enriched with the addition of ginger, or garlic for extra flavor. | Teitei to Tanoa Fiji

We're excited to be sharing some incredible dishes from 12 chefs across San Diego, Los Angeles, and San Francisco who were chosen to create a new dish at their restaurant featuring Seafood from Norway US Steelhead Trout. This is smoked Steelhead Trout from Norway, cooked in taro leaves and butternut squash. Served with a classic Filipino smoked coconut milk sauce, pickled butternut squash & nasturtium leaves for spice. By Executive Chef FrancisAng at Abacá in San Francisco, CA. Check out Chef Fr