Dining Ding (Filipino Vegetable Soup)
Soup Stock:
2 cups water
2 or 3 tbsp. Bagoong (Filipino Fish Sauce)
Salt to taste (optional if Bagoong is enough)
MSG
20-25 dried shrimps
(Iriko, dried fish, fried fish, pieces of fried pork rinds may be used instead of dried shrimps)
1 medium tomato
Vegetable Combinations:
Combination #1:
3 egg plants (long type)
2 bitter melon
chayote shoots
saluyot leaves (jute) or 4 okra
Combination #2:
Long beans (2 cups)
2 egg plant
Pumpkin flowers (1 cup)
Pumpkin shoots (1 cup)
Marungay leaves (1 cup)
Combination #3:
3 cups sliced bamboo shoots
Saluyot leaves (jute) (1 cup)
Combination #4:
3 egg plants
2 cup long beans
9 marungay bean pods (cut into 2” pieces)
Combination #5:
1 medium green papaya (cubed)
2 cups marungay leaves
Combination #6:
2 cups saluyot leaves (jute)
2 cups bittermelon leaves (paria)
Combination #7:
All types of Filipino vegetables
Limit 4 types of vegetables
NOTE: DO NOT COMBINE KATUDAY FLOWERS, PUMPKIN FLOWERS, GREEN PAPAYA WITH BITTERMELON.
DIRECTIONS:
Boil water in pot
Add bagoong. If you’re using bagoong with whole fish, put bagoong in a cup and add some boiling water. Stir bagoong and water. Strain water and return to pot.
Add dried shrimp.
Add vegetables, in order of time needed to cook. Egg plants, pumpkin, papayas are cooked first. When these are half cooked other vegetables are added. Flowers, shoots and tomato are added last.
