Heat cooking oil in a medium sized pot with lid. Sauté onion, garlic and ginger until aromatic. Add tinapa flakes, bagoong, shrimp, finger chili and red chili. Continue sautéing until shrimp turns orange.

Pour half of coconut milk and water in the pot, then add gabi leaves. Cover and simmer for about 10 minutes or until gabi leaves are tender.

Remove lid, and add remaining coconut milk, seasoning granulesand salt. Simmer without lid and cook to desired thickness and consistency of laing.