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  • 2 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 onion chopped
  • 1 small knob of ginger sliced
  • 2 tbsp bagoong monamon, (choose boneless so you won’t have to strain it)
  • 2 cups water
  • 2 pieces sweet potato, peeled and cut into pieces
  • 1 cup lima beans (patani)
  • 1 cup alakon blossoms
  • 1 cup moringga pods, cut into pieces,
  • 1 cup jute leaves
  • 1 bittermelon, cleaned and cut into pieces,
  • fried fish (king fish or mackerel scad or any fish you like)


  1. Heat oil in a pot.
  2. Sauté garlic, onion and ginger until onion becomes translucent.
  3. Add bagoong monamon and water.
  4. Bring it to a boil then add sweet potato and lima beans. Simmer for 5 minutes.
  5. Add bittermelon, moringga pods, alakon blossoms and simmer for 2 minutes.
  6. Add jute leaves and simmer for an additional 1 minute.
  7. You can either add the fried fish on top of the vegetables and the simmer it for an additional 1 minute. Or just add the fish on top of the vegetables upon serving so it will remain crispy.