Ingredients
5-6 tbsp salted fish sauce
Cooking Instructions
1 Prep yo ingredients.
1/2 cup water
5 cloves garlic; minced
2 tomatoes; roughly
chopped
4 green onion stalks; cut
into 1” pieces
1/2 kabocha squash; cut
into 1.5” cubes
2 In a large stock pot, put in the
water and salted fish sauce.
These are the brands she
uses. Heat on high until
bubbly.
1 bittermelon; cut into 1”
cubes
3 Add (in this order) kabocha
squash and a handful of
chicharron.
12 okras; cut in half
1 bunch string beans; cut
into finger-length size
2 eggplants; cut in half
lengthwise, and into 3”
pieces
4 Add in half the tomatoes/onions/garlic. Then layer in
the string beans. (We’re basically layering this like a
lasagna).
Chicharron
5 The rest of the
tomatoes/onions/garlic +
another handful of chicharron.
Feel free to add more water as
you see fit.
6 Okra, bittermelon… (the
bittermelon is optional)
7 And last but not least, the
eggplant. Cover and heat on
med-high until cooked. So
easy! Enjoy!
