First, take the dried leaves and shred them into pieces. Be sure to check for any stray leaves that might have gotten mixed in during the drying process and toss them out.

Next, remove the dark green layers of the lemongrass until you get to the lighter green part. Use the back of a knife to pound the ends of the stalks to release the flavor, then chop them up.

Heat some oil in a wide pan over medium heat. Add onions, garlic, and ginger and cook until they're softened and smell delicious.

Add the pork and cook until it's lightly browned. Sprinkle in some pepper to taste.

Now it's time to add the shrimp paste and cook for about 1 to 2 minutes, stirring occasionally.

Pour in the coconut milk and bring it to a simmer.

Add the lemongrass and chili peppers, then gently add the gabi leaves. Use a spoon to push them down into the liquid until they're moistened. Be careful not to stir for the first 15 to 20 minutes.

Lower the heat, cover the pan, and let it cook for about 25 to 30 minutes, or until the pork is fully cooked and the leaves have softened.

Finally, add the coconut cream and continue to cook for about 10 to 15 minutes, or until it's almost dry and starts to render fat. Season with salt to taste, and enjoy your hot and tasty dish!