Ingredients:
½ cup camto or kenchi
1 pc tomato
3 cups stock
½ cup sliced sitaw (2 inch pieces)
½ cup sliced radish
1 bundle kangkong
2 tbsp fish sauce
1/3 cup diced dried kamias
salt and pepper
Boil the camto or kenchi in water until tender.
Add the tomato, dried kamias and radish. Let it boil
After a few minutes, add sitaw and season with fish sauce.
Simmer to cook. Add the kangkong leaves.
Add salt and pepper to taste.
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