- Talong (eggplants)
- Ampalaya (bitter gourd)
- Siling mahaba
- Pork strips
- 4 tbsp Bagoong balanay
- Sauté Garlic, onion,ginger and tomato add pork strips and bagoong balanay.
- Let it simmer and add 1 cup of water.
- When broth is boiling add kamote and let it boil until it is cooked through. Add talong, ampalaya, okra and siling mahaba. Season to taste with patis or salt.
Source: Teenage Master Chef Louis Mabulo
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