INGREDIENTS:
- 4 c squash (big cubes)
- 1 c malunggay leaves
- green chilis
- 2 pcs tokwa (cut in triangles)
- 1/2 c tomatoes (chopped)
- 1 c thin coconut milk
- 1 c thick coconut milk
- 2 Tbsp ginger (sliced)
- 2 Tbsp leeks or spring onions
- salt, labuyo chilis (optional)
- seasoning
INSTRUCTIONS:
- Add a little salt to the tokwa. Fry. Set aside.
- In a pan, saute leeks or spring onions. Add ginger. Cook for a while, then add tomatoes and salt. Cook well.
- Add kalabasa, thin coconut milk and seasoning. Cover and cook. When kalabasa is a little tender, add chilis. Cover and continue cooking.
- In a separate sauce pan, cook thick coconut milk until very thick almost like becoming latik. Set aside.
- When kalabasa is cooked, remove from heat. Add cooked creamy coconut milk and malunggay leaves. Mix. Add fried tokwa triangles on top. Cover. Serve.
Source: Nona Lema
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