This recipe came from our ancestors.
Ingredients
- 1 Kilo Pork Ribs (if you want not so much oil)/pork belly or any pork cut/or beef/milk fish/tuna
- 2 onions
- 3-6 ripe tomatoes, seed removed if preferred
- 1 pc of turmeric pounded or a pc of ginger (optional)
- 5-6 pcs taro washed and peeled halved or quartered
- 1 radish fruit washed and peeled then sliced in circlets
- lady fingers one bundle or 8 pcs
- 1 pc eggplant cut in wedges or circlets
- 1 green chili
- a ladle or two of fish sauce or salt or pork bouillon
- 1/8 kilo of tamarind fruit/ lemon/green mango/cotton fruit or Sandoricum koetjape/bilimbi or cucumber tree (or any sour fruit)
- Rice wash or plain water
- water spinach or spinach or pepper leaves or both
Directions
- 1Boil the pork meat for 1 1/2 hours or until tender. Be sure to remove the scum
- 2toss in the onions and tomatoes and the tamarind fruit. Boil until they are cooked. Mash the tomatoes. Remove the tamarind and using a strainer, mash the pulp, remove the seeds and return the fruit pulp
- 3toss in the taro fruit, radish fruit. Simmer for 3-5 minutes. Then toss the eggplants, lady fingers. Simmer for 2 minutes. Toss the water spinach and green chili. Simmer for another minute. Add the seasoning. Serve while hot
- 4Note: When using fish. make sure it is tossed with the tamarind, onions, tomatoes,taro, radish and eggplant first. Same procedure go with the mashing of the tamarind. Then followed by the lady fingers, leafy vegetables and green chili. Season by the end of cooking. One may also add mashed mustard paste and mustard leaves.
- 5Enjoy cooking.
