Dinengdeng (Sitaw, Patola, Saluyot) with Grilled Bangus

Ingredients:

• 1 milk fish (bangus), grilled
• 2 cups string beans; cut into 2" long
• 1 cup saluyot leaves (Jute Leaves)
• 1 cup patola (sponge gourd), sliced into cubes
• 1 medium sized ginger, pounded
• 2 tablespoon Bagoong Monamon, strained
• 3 cups water
• Patis (optional)

Procedure:

1. In a casserole, bring boil 2 cups of water. Add ginger and the strained bagoong monamon. Simmer for about 3 minutes.
2. Remove the scum that rises on top of the liquid and then drop the grilled milkfish, string beans and the sponge gourd. After 2 minutes. Drop the jute leaves. Let it simmer for another 2 minutes until vegetables are done.
3. Adjust seasoning with patis according to your preferred taste.
4. Best served upon turning off the fire. Easy A? =)