1 cup water
1/2 cup cubed sweet potato
1 pc. grilled boneless bangus
5 tbsp. anchovies
3/4 cup sliced okra, cut into 1 1/2-inch
1/2 cup sliced eggplant, cut into 1 1/2-inch
3/4 cup saluyot leaves
1. In a cup of water, boil sweet potato and tomatoes.
2. Work with the back of the ladle until soft.
3. Add the grilled bangus. Let it simmer.
4. Add the anchovies then the rest of the ingredients except for the saluyot leaves. Simmer for a while then add the saluyot leaves.