Home Best Recipes.com |

• 20 pieces young okra
• 4 tablespoons kalamansi juice
• 1/2 cup finely chopped gluten
• 3 tablespoons soy sauce
• Garlic
• Onions
• salt to taste
• 1 teaspoon vetsin

Wash and parboil the okra. Fry the gluten then add the garlic, onions and the young okra. Add kalamansi juice, soy sauce, salt and vetsin. Cook until the okra is tender.

• 2 bundles of kangkong
• 3 tablespoons soy sauce
• 1 teaspoon vetsin
• 1/2 teaspoon sugar
• 1 tablespoon kalamansi juice
• 1 clove garlic

Wash and sort kangkong. Saute the garlic. When brown, add kangkong. When partially cooked, add kalamansi juice and bring to a boil. Season with soy sauce, salt and vetsin. Okra or sigarilyas may be used instead of kangkong.

• 3 cups young jackfruit and cut into strips
• 1/2 cup kalamansi juice
• 1/2 cup pure coconut milk
• Ginger
• Crushed garlic
• Onion
• Salt to taste
• Vetsin to taste

Mix all ingredients and season with salt and vetsin, then serve.

• 2 cups boiled mongo beans
• 3  tablespoons oil
• 4 tablespoons garlic
• 4 tablespoons oinions, chopped
• 1/2 cup tomatoes
• 1 cup malunggay or ampalaya leaves
• Salt to taste
• 1 teaspoon vetsin

Boil mongo. When soft, remove from pan and set aside. Saute the garlic until light brown, add the onions, tomatoes and leaves, then add the boiled mongo. Add 1 cup of water. Season with salt and vetsin. Let it boil till done. Serve hot.

• 4 pieces tamarind
• 6 cups rice washing
• 1 small onion, sliced
• 2 medium eggplants, sliced
• 1 tablespoon ginger, crushed
• 4 cups kamote tops
• Salt
• 1 teaspoon Vetsin

Boil tamarind in 1 cup rice washing. When soft, mash fruit. Strain and add the remaining rice washing. Cover and bring to a boil. Add onion, tomato, eggplants and ginger. Cover and cook 5 minutes. Add kamote tops and cook 4 minutes more. Serve hot. Makes 6 servings.