August 25, 2010
2 cups thin coconut milk (second extract)
4 cups squash, cubed
4 cups sliced loofah gourd (patola)
2 budles kangkong, tender stalks and leaves only
8 pcs. okra, slice each piece into halves
1 bundle alugbati (Malbar spinach), leaves only
6 medium-size tomatoes
1/2 cup coconut cream (first extract or kakang gata)
salt to taste
pepper to taste
1. Place the coconut milk in a pan and allow to boil.
2. Add the squash, patola, kangkong. Allow to simmer for 5 to 10 minutes.
3. Add the okra, alugbati, and tomatoes. Allow to simmer for several minutes more.
4. Add the coconut cream.
5. Season with salt and pepper before serving.