1 Medium, skin on and diced into 1 inch cubes (squash)
4 Medium, sliced fine
8 Ounce (saluyut)
Squash flowerettes/Water spinach (kang-kong)
1 Cup (16 tbs)
1 Teaspoon (bagoong)
1.In a stock pot, pour the water and heat to boil.
2.Add ginger, garlic and onion.
3.Pour in the fish sauce.
4.Add the lobster and shrimp base or the Knorr chicken cubes.
5.Bring to a boil and cook for 3 minutes.
6.Add the squash, lima beans and the tomatoes. Cover and let it simmer for 20 minutes.
7.Add the squash flowerettes or the water spinach and the malunggay. Stir and bring it to a boil again. Let it cook for 3 minutes.
8.Drop the jute leaves or the saluyut.
9.Throw in the green onions.
10.Cover and simmer for 2 minutes.
11.Remove from heat.
12.Pour in a bowl and serve the soup piping hot.