August 25, 2010
1 cup coconut cream (first extract or kakang gata)
2 cups coconut milk (second extract)
1 cup dried dilis (local anchovy)
3 tbsps. bagoong alamang (shrimp paste)
1 small onion, sliced
1 finger pepper
1 small tomato, quartered
1 1/2 cups squash, cubed
1 small patola (loofah gourd), sliced
1 bundle kangkong, tender
stalks and leaves only
1 bundle alugbati, leaves only
1. In a pot, mix coconut milk, dilis, bagoong alamang, onions and finger pepper. Simmer for 5 to 10 minutes.
2. Add the squash and allow to simmer for 5 minutes more.
3. Add the patola, kangkong, alugbati and tomatoes. Cook for 5 to 10 minutes.
4. Add the coconut cream and allow to boil until cooked.