- 9 cups rice wash
- 200 grams tamarind fruit (sampalok)
- 2 large red ripe tomatoes, topped
- 2 medium red onion, quartered
- 1 large (200 grams) taro, cut into large chunks
- 1 tbsp iodized coarse salt
- 6 pcs okra, remove both ends
- 12 pcs string beans (sitaw), cut at 2" length
- 1 medium radish, (labanos), sliced at 1/2" thick diagonally
- 170 grams fresh banana flowers (bulaklak ng saging), remove the stick in the middle
- 1 small eggplant (talong), sliced at 1/4" thick diagonally
- 2-3 pcs finger chilis
- 1 medium (600 grams) milkfish, scaled, gutted & cut into 6 pcs
- half bunch (200 grams) swamp cabbage leaves (kangkong), tender stalks & leaves only
In a large claypot, put half of the rice wash and tamarind fruit. Cover. Place over high heat. Bring to boil. Then, decrease heat to low. Simmer for 18 minutes. Partially open the lid, put the tomatoes, onion and taro. Cook for another 15 minutes.
Increase the fire to medium-high, mash carefully the tamarind fruit and tomatoes. Sprinkle salt. Add the rest of the rice wash. Put the okra, string beans and radish. Cover. Cook for 2 minutes.
Add in the banana flowers, eggplant and chilis. Put the milkfish. Cover. Cook for 3 minutes.
Lastly, place the swamp cabbage. Cook until done.
Serve hot and with cooked rice and fish sauce, for your dip.