INGREDIENTS
1 cup of Malunggay leaves
1 cup of kankong leaves
2 medium tomatoes (sliced)
1 sliced cucumber
1 sliced small onion
1 singkamas, cut julienne
A chopped Kinchay
For Dressing
¼ cup of sugar
¼ cup of vinegar
1 tablespoon of fish sauce
½ tablespoon of salt
¼ tablespoon ground black pepper
DIRECTIONS
- Start by steaming the Kankong and malungay leaves and let them cool down after steaming them in the fridge.
- Place all the vegetables into a large salad bowl and use your hands to mix them.
- Combine the vegetables with the steamed leaves and place the dressing over the combination.
- Finally add the chopped kinchay and sliced egg on top before it is served.
Source : Filipino Dishes
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