In a medium saucepan, bring water to a boil. Add strained bagoong, tomatoes, onion, ginger and squash. Cook. Once the squash is half cooked, add the sitaw, sigarilyas, siling haba, okra and ampalaya and cover. Do not stir. Cook for 5 minutes.
Ingredients:
- 5 pieces sigarilyas,cut into 1-inch long pieces
- 5 pieces okra, halved
- 1 ampalaya, halved and sliced
- 1 eggplant, cut into 2-inch long pieces
- 4 shrimps
- 1 whole tilapia or bangus, fried or grilled
- 1 bundle sitaw, cut into 2-inch long pieces
- 1 cup squash, cubed
- 1 thumb-sized ginger, crushed
- 4 tomatoes, quartered
- 1 onion, quartered
- 4 cups water
- 1/3 cup bagoong isda
- 2 cloves garlic, crushed
- 2 finger chilis (siling haba)
- 1 tablespoon olive oil
Cooking Directions:
1
2
In a skillet or work, heat cooking oil and sauté garlic and bagoong for 3 minutes.
3
Back to the saucepan, add eggplant and shrimps. Cover and cook until done. Finally, add the fish on top and cook until heated through. Serve hot.
