Name: Tanglad Fish Cakes
Yield: 6 servings
Ingredients: 1 bundle tanglad; 1 small white onion; 1 pc garlic; 2 tsp turmeric powder; 1 tbsp olive oil; 1 cup coconut cream; 1 tsp bagoong; 1 tsp chili flakes; ½ tbsp patis; ½ tbsp sugar; pepper; ¾ cup leftover cooked fish; 2 pcs eggs; 1 tbsp cornstarch; 1 tbsp water; banana leaves

1

Using a mortar and pestle, pound the soft ends of the tanglad with onion, garlic, and turmeric until a fine paste. You may add a bit of water to soften the tanglad.

2

In a deep pan, heat olive oil and saute the tanglad paste. Add the 3/4 cup coconut cream.

3

Mix in the chili flakes, patis, bagoong, sugar, and pepper until reduced and well combined. Place mixture in a bowl.

4

Add the flaked fish, eggs, and remaining coconut cream to the bowl.

5

Mix the cornstarch and water and pour into the bowl. Mix well and set aside.

6

Prepare the banana leaf containers for steaming. Cut a banana leaf into a square about 4 to 5 inches on each side. Heat up over a stove just until it releases its oils and softens the leaf.

7

Score the leaf to make the walls of the container. Fold the ends to meet each other to create a guide for a smaller square in the middle of the leave. Take the ends and pinch, letting the ends meet on the outside. Use a toothpick to fasten the ends together. Your container should look like a small open box.

8