J
Jeanh
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BINONGOR
INGREDIENTS:
Agurong (fresh water shell)
Squash, diced
Banana Blossom
Bamboo Shoot
French Beans
Saluyot (jute leaves)
1 thumbsize ginger
1 medium red inion - diced
2 large ripe tomatoes
Bagoong Patis
1 tbsp bagoong sauce
Siling Labuyo (bird's eye chili)
Water - 2 cups
PROCEDURE:
Place the agurong in a container with water and leave it there overnight.
Boil the banana blossom and bamboo shoot together. Drain and squeeze the vegetables to remove any unwanted bitterness. Set aside.
Place the water, bagoong sauce, bagoong patis, tomatoes, ginger, onion , and saluyot in a pot and bring to a boil.
Add in the washed agurong and let it simmer.
Add the rest of the ingredients and cook until the vegetables are done.
Add the siling labuyo and let it simmer for a minute longer.
Serve!
BINONGOR
INGREDIENTS:
Agurong (fresh water shell)
Squash, diced
Banana Blossom
Bamboo Shoot
French Beans
Saluyot (jute leaves)
1 thumbsize ginger
1 medium red inion - diced
2 large ripe tomatoes
Bagoong Patis
1 tbsp bagoong sauce
Siling Labuyo (bird's eye chili)
Water - 2 cups
PROCEDURE:
Place the agurong in a container with water and leave it there overnight.
Boil the banana blossom and bamboo shoot together. Drain and squeeze the vegetables to remove any unwanted bitterness. Set aside.
Place the water, bagoong sauce, bagoong patis, tomatoes, ginger, onion , and saluyot in a pot and bring to a boil.
Add in the washed agurong and let it simmer.
Add the rest of the ingredients and cook until the vegetables are done.
Add the siling labuyo and let it simmer for a minute longer.
Serve!
