Ingredients

  • 1 ½ cup – ground malagkit rice
  • ¼ cup – malunggay leaves
  • ¼ kilo – squid
  • ¼ kilo – mussels (green shells)
  • 1 cup – squash, sliced
  • 1 cup – string beans, cut 2inches long
  • 1 cup – okra, sliced
  • 2 pcs – eggplant, sliced
  • 1 pc – patola, medium-size, sliced
  • 1 pc – ampalaya, medium-size, sliced
  • ½ cup – water
  • 1 cup – coconut milk
  • 1 cup – cooking oil
  • 3 cloves garlic, minced
  • 1 pc – onion
  • 1 tsp – bagoong
  • 2 tsp – iodized salt


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Procedure

Combine malagkit (sticky) rice and malunggay leaves, form into small balls. Fry and set aside.

Reduce the remaining oil in the pan. Use oil to sauté garlic and onion.

Put shrimps, mussels and squid. Add ½ cup water, cook for 5 minutes.

Remove from pan leaving the stock. Set aside.

Put the bagoong into the stock and continue boiling.

Add the squash, string beans, eggplant, okra and patola. Cook for 5 minutes, season with iodized salt to taste.

Add the ampalaya, cover until cook. Then add coconut milk and remove from fire.

Put in a platter and arrange the shrimps, mussels, squid and rice balls as toppings.

This recipe is good for 8-10 servings. Enjoy!