|Onion||1 Large, sliced 1/8 inch thick|
|Chopped ginger||2 Tablespoon|
|Canola oil||2 Tablespoon|
|Shrimp base/Knorr cubes||1 Tablespoon (sysco)|
|Jalapeno pepper/Siling labuyo (filipino red hot pepper)||1 Large, seeded and diced into 1/4 inch pieces|
|Milkfish||1 Pound, scaled and cut into 6 pieces (blackened over grill)|
|Bitter gourd||4 Small, cut lengthwise into 1 1/2 inch slices|
|Baby eggplant||4 Small, halved|
|Kabocha||1 Pound, skin on and diced into 1 1/2 inch pieces|
|Okra||6 Medium, trimmed|
|Jute leaves||4 Ounce (saluyut)|
|Fish sauce||1 Tablespoon (bagoong)|
1.Heat a wok and pour in the canola oil.
2.Add the ginger, garlic and onions.
3.When the onions get translucent, add the chopped tomatoes.
4.Pour in the water.
5.Add the fish sauce or the bagoong. Gently toss the wok to mix everything in.
6.Add the shrimp base and mix it in.
7.Empty the kabocha or the squash pieces in the wok.
8.Drop the egg plant halves.
9.Next goes in the okra and the bitter gourd.
10.Finally, drop the jute leaves or the saluyut.
11.Cover and let it steam for 10 minutes.
12.Top with the pieces of the grilled milk fish. Cover and let it simmer for 15 minutes.
13.Remove the cover, and gently flip the contents of the wok to incorporate everything. Do not stir.
14.Remove from heat.
15. Ladle into bowls or deep dish plates and serve hot.