350 grams sweet camote, cut to cubes
375 grams eggplant, cut
1 cup patani
335 grams pole sitao, cut
150 grams hinbabao
13 grams ginger
1 bulb onion, sliced
2 tomatoes, sliced
fish bagoong to taste

For Topping:
1/4 kilo fried tilapia

Cooking Instructions:

Wash all vegetable ingredients. Put in casserole in order; tomatoes, onion, garlic, pole sitao, patani, sweet camote and eggplant. Add two cups  water and season with fish bagoong to taste. Bring to boil until vegetables become tender. Add himbabao and boil for another three minutes. On top of vegetables, add fried tilapia. Wait three minutes before removing from fire. Serve hot.


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