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:

1. Boil water in pot

2. 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.

3. Add dried shrimp.

4. 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.