INGREDIENTS:
- Bunga ti Singkamas (jicama pods)
- Saluyot (jute)
- Rabong (bamboo Shoot)
- Taro tubers, diced
- Bagoong Sauce
- Onions, diced - 1 medium
- Ginger, diced - 1/2 of a thumbsize
- Garlic, crushed - 5 cloves
- Ripe Tomatoes - 2 medium
- Water - 2 c
- Fried or grilled tilapia - optional
INSTRUCTIONS:
- In an earthen pot or any pot you want to use, mix together the water, onions, ginger, garlic, tomatoes, bagoong sauce, taro, and saluyot. Bring to a boil under medium fire.
- When the taro is almost cook, add the rabong and the bunga ti singkamas, and cook for another 2 minutes or until the veggies are almost wilted.
- Add the fish. Let it simmer for a few minutes then remove from fire.
Source: My Fresha-Licious
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