200 grams pork lomo, cut into small pieces
5 cloves garlic
1 medium onion
2 large tomatoes, ripe
ground pepper
fish sauce
3 cups water
shrimp cube
1 medium size upo, gourd
1 tbsp shrimp paste
kamote leaves
2 bunch sotanghon noodles, soaked in warm water for 10 minutes to soften
1 cup fried and toasted dilis (anchovy)
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