INGREDIENTS:
- 1/2 kilo, Bangus belly, cut into serving pieces
- 1/4 kilo, ripe guava, mashed
- 3 pcs. green finger chili pepper (siling haba)
- 1 bunch, yardlong beans (sitaw), cut into 2"
- 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
- 1/4 cup, salt
- 1 pc. onion, quartered
- 2 tbsp. sugar (optional)
- 1.5 liter, water
- Clean and wash bangus belly thoroughly drain
- In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate it for 2 hours to overnight.
- In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5 minutes in a medium heat.
- Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
- Add sugar and salt to taste
- Add sweet potato leaves, simmer in a minute, then turn off the heat.
- Serve while hot with steam rice.
- Chow and enjoy!
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