1 cup water or rice 2nd washing
6 big tomatoes
1/4 kilo liempo, slice thinly
1/2 kilo small eggplant, wash first then cut lengthwise
10 pcs. young okra
4 tablespoons fermented fist paste
1 amorgoso, cut into 1/2 x 2"
1 onion, quartered
1 finger size ginger
1 fist size sweet potato, cut into 1" cube
Steps
1. Quarter the tomatoes and cook in low fire with the liempo with 1 cup of rice washing until the liempo becomes soft.
2. Separate the fish bones from the fish paste by dipping the sieve with fish paste into the boiling liquid which the liempo is being cooked. Then add the onion, ginger and sweet potato. Cover with lid.
3. After 5 minutes, add all the vegetable and cover again.
4. When done turn off the fire, eat while still hot.
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