Prep time
Cook time
Total time
Yield: 4 to 6 Servings
  • 5 to 6 cups water
  • 1 clove garlic, peeled and pounded
  • ½ pound head on shrimps, tendrils trimmed
  • ½ small calabasa, peeled and cut into 1-inch cubes
  • 1 bunch sitaw, ends trimmed and cut into 3-inch lengths
  • 2 medium eggplant, stems trimmed and cut in a bias into 1-inch chunks
  • 2 medium ampalaya, seeded and cut into ½ inch thick
  • 8 to 10 pieces okra, ends trimmed and cut in a bias into halves
  • 2 medium patola, peeled and cut into ½-inch rounds
  • salt and pepper to taste
  1. In a pot over medium heat, combine water, onions and garlic and bring to a boil. Add shrimps and cook until they begin to change color.
  2. Add calabasa and cook for about 3 to 5 minutes or until half-done. Add long beans and cook for about 2 to 3 minutes. Add eggplant, ampalaya and okra and cook for about 2 to 3 minutes. Add patola and cook for another 2 to 3 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Serve hot.
Recipe by kawaling pinoy at