Diningding: Ilocano

Ingredients

1 tablespoon olive oil
2 cloves garlic, crushed
1/3 cup bagoong isda
4 cups water
4 tomatoes, quartered
1 onion, quartered
1 thumb-sized ginger, crushed
1 squash, cubed
1 bundle sitaw, cut into 2-inch long pieces
5 pieces sigarilyas,cut into 1-inch long pieces
2 finger chilis (siling haba)
5 pieces okra, halved
1 ampalaya, halved and sliced
1 eggplant, cut into 2-inch long pieces shrimps
1 whole tilapia or bangus, fried or grilled

Heat olive oil, then sauté garlic and bagoong for 3 minutes. Strain.

In a saucepan, bring the water to a boil. Add the strained bagoong, tomatoes, onion, ginger and squash.

 

When squash is half-cooked, add the sitaw, sigarilyas, sili, okra, ampalaya, and eggplant. Do not stir. Cover and cook for 5 minutes. Add the eggplant and shrimps. Cover and cook until done. Add the fish on top, and cook until heated through.

Recipe from: 

http://vonrueckers.tripod.com/Recipes.htm