Tinolang Halaan
- 3/4kg halaan
- 1 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1-inch knob of ginger, sliced
- 750ml water
- 1 sayote, cut into small pieces
- 3/5 cup malunggay leaves
- 2 tsp patis
- ground black pepper
- Heat oil in a pot. Sauté garlic, onion, and ginger until fragrant.
- Add the halaan and cook for 2 minutes.
- Pour the water and simmer for about 5-10 minutes.
- Season with patis and black pepper.
- Add the sayote and simmer for about 3 minutes.
- Add the malunggay leaves and stir well.
- Serve with steamed rice