Wednesday, April 18, 2012



* 1 Bundle Sitaw (String bean) cut into 1” strips

* 2 cups of squash, cubed

* 2 bundle ocra (halves)

*1 whole onion, skinned

*1 tomato, quartered

*100 grams liempo meat, cut

*1 bundle bataw (Bean pod), cut into halves

*1 cup saluyot leaves (jute leaves)

*1 cup ampalaya, julienne

*1 cup eggplant (slice)

*1/5 cup bagoong isda juice


*leftover fried fish


In a casserole, boil 1 liter of water along with liempo meat; followed by onion and tomato. Simmer for 10 minutes. Add bagoong isda juice using a strainer to separate solid particles. Wash vegetable and add in squash, sitaw, bataw, ampalaya, eggplant, ocra, bring it to a boil and simmer until squash is tender. Add salt to taste, vetsin and leftover fried fish.

Bring to a boil again and serve dinengdeng while hot along with hot rice.


*You could also use shrimps or pork depending on your desired taste.

*Squash flower and fresh leaves are also acceptable.

*Malunggay leaves are also recommended for a more nutritious food.

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