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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 1-1/2 cups of tomatoes in a pot, add salt to taste, and squeeze the tomatoes firmly with your hand until their juice comes out.
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Tomatoes must be thoroughly mashed to extract their juice as seasoning for the broth.
Add 3 tbsp of canola oil, 4 cloves of garlic, 1 thumbsize of ginger, 1 cup of lasona, 4 tbsp of fish bagoong, and seasonings to the mashed tomatoes, then mix well.
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Ensure the fish bagoong is mixed thoroughly with the seasonings before adding the vegetables.
Add the sliced bagnet and 1-1/2 cups of water to the pot, then mix.
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Add just the right amount of water so as not to overpower the flavor of the bagoong and tomatoes.
Layer 2 medium size eggplants, 3 medium size sweet potatoes, 1 bundle string beans, 2 bundles okra, 1-1/2 cups himbabao, siling duwag, and 1 large ampalaya on top of the mixture in the pot in order.
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Place the bitter gourd on the very top layer so it doesn't soak in the broth immediately and become overly bitter.
Use pot holders when shaking the hot pot to prevent hand burns.
Cover the pot and boil on medium to high heat for 8 minutes until it boils and the vegetables start to soften, then shake the pot to submerge the bitter gourd.
local_fire_departmentmedium to high heat, 8 minutesWatch out
Do not stir the vegetables yet so as not to ruin the layer of bitter gourd on top.
Taste the broth to check if the saltiness is correct, then stir slightly.
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Be careful when tasting the hot broth to avoid burning your tongue.
Cover the pot again and simmer for 4 more minutes until the sweet potatoes are completely soft and the whole dish is cooked.
local_fire_departmentmedium to high heat, 4 minutesWatch out
Do not overcook the vegetables so they don't lose their texture.
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