Kasesalut

Kasesalut is a traditional Filipino dish originating from the Bicol region. It is a type of ginataan, which means it is cooked in coconut milk. The primary ingredient in Kasesalut is young taro leaves, often referred to as "gabi" leaves, which are blanched or lightly cooked before being added to the simmering coconut milk.

The preparation of Kasesalut typically involves sautéing aromatics such as garlic, onions, and ginger. These are then combined with the blanched taro leaves and a generous amount of fresh coconut milk. The dish is seasoned with salt and sometimes a bit of fish sauce or bagoong (fermented shrimp paste) for added depth of flavor. Small pieces of pork or shrimp are sometimes included to make the dish more substantial.

Kasesalut is known for its creamy texture and mild, slightly earthy flavor from the taro leaves. It is often served hot as a side dish accompanying rice or grilled fish. The dish is a good source of fiber and vitamins from the taro leaves, and the coconut milk provides healthy fats. Its popularity is especially high during seasons when fresh taro leaves are abundant in the Bicol region.