2 cloves garlic, crushed
1 onion, regular size, cut
1 stem of fresh lemon grass (dry lemon grass, optional)
White gourd or upo, peeled and cut into desired size
1 cup green beans, cleaned and halved
1 cup deboned moringga leaves or "kalamunggay"
1 tsp annato powder (soy sauce, optional)
water, salt to taste
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4 comments:
Hi Inday,
thanks for following :)
I would be interested also in what you cook up in that part of the world. :)
Oh Manang, thanks for the visit. I haven't even written the method yet.
Australia is now a highly multicultural country. So our foods here vary according to tradition of each citizen. But we do have common taste we adapted from this country: barbecue Ozzie style.
Thanks for the visit.
Thanks for pointing this blog out to me. I am the same, left overs are for eating in the first two days, freezer just for things in the next few weeks. I do love having lots of sauces and jars of flavourings in the fridge or spices.
Thanks Linda for coming. I'll try loading the method of this recipe for you. "tinola" actually in english means stew.
so just imagine how to prepare it though I have my own variation in doing it. :)
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