Ingredients:
Imbao Shells - 1/2 Kilo
Tanglad or Baraniw - 2-3 stems
Ripe Tomatoes (sliced lengthwise) - 2 pieces medium sized
Ginger - medium
Onion Leaves - 4 stems
Raddish (peeled and sliced crosswise around 1 inch thick) - 1 piece medium
Green Pechay - 2-3 leaves with stalk (cut in halves)
Saluyot tops - 4-6 pieces
Salt to taste
How to make:
*Thoroughly wash the shells until rinsing water is clear and run water over it for a finish. (Tip: When in the market, test the shells in fresh water in a basin. Bad ones float, good shells sink.)
*Prepare all the vegetables.
*Half fill a medium sized pot with water and bring to a boil. Put in tanglad leaves, tomatoes and ginger and simmer.
*Add the imbao shells and bring to a boil until shells open.
*Add raddish and season to taste with salt. (I do not use vetsin or MSG. I use Magic Sarap but seldom.)
*Add green pechay and saluyot and cook for 3-five minutes. Serve with rice.
