From the regions of Ilocos and Pangasinan, Luzon. A wide assortment of vegetables and vegetable tops are steamed in a little amount of water or rice water seasoned with fermented fish-fry (bagoong na isda) or fermented shrimp-fry (bagoong alamang). No oil is added.

1 ampalaya, cut into 2 0r 3 inches long
1 eggplant cut into 2 0r 3 inches long
3 or 4 pcs okra
1 wedge squash
small bundle of squash tops

1 small bundle of malunggay tops and pods

1 cup water or rice water
3 or 4 small size fish, broiled or smoked
8 med. size shrimps


Put 1 cup of rice water and 1 tbsp of fermented fish-fry or shrimp-fry in a large saucepan, add all the vegetables and fish. Bring to a boil in high heat, then lower heat to continue cooking in steam. Do not stir. If liquid evaporates before veggies are done, add more water sparingly. Do not over-cook vegetables. Serve hot.


My-Alter-Ego said...

wow charap! yummm...

thanks for dropping by my blog.. i hope u can visit my other blogs too :-)

Josie's kitchen Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino