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Bulanglang

main dish, filipino, stews, vegan

1 cup malunggay leaves*
1 cup squash, cubed
1 cup upo (gourd), sliced
1 [substitute with zucchini -
1 ken]
1 cup tokwa (tofu), cubed and
1 fried
1/2 onion
1 cup water
1 tomatoes

* (if you can't get this, try spinach or kangkong-[swamp cabbage, watercress can also substitute for it - Ken.]) Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery). (Taken from David-Perez' book)

Yield: 1 servings

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