Binungor

Ingredients for Binungor

• ½ kg agurong, cleaned
• 250 g butternut squash, peeled and bite-size pieces
• 250 g young jackfruit, bite-size pieces
• 200 g bamboo shoots, thinly sliced
• 200 g oyster mushrooms
• ½ cup lima beans (patani)
• ½ cup rehydrated wood ear fungus
• Bagoong, to taste
• ¼ cup whole siling labuyo
• 3 cups water
• 2 cloves garlic, minced
• 2 shallots, sliced
• 1 thumb-sized piece ginger, sliced
• Oil

How to cook Binungor

1. 1.Rinse agurong until clear, soak in salted water 30 minutes, rinse, blanch 2 minutes, and drain; remove shells if preferred.
2. 2.Sauté garlic, shallots, and ginger in oil over medium heat for about 2 minutes. Stir in bagoong for 1 minute.
3. 3.Add water, squash, jackfruit, bamboo shoots, and patani; simmer gently 8 minutes.
4. 4.Add agurong and oyster mushrooms; simmer 6 minutes until snails are cooked and vegetables tender.
5. 5.Add wood ear fungus and siling labuyo; simmer 2–3 minutes. Adjust bagoong, rest 5 minutes, and serve with rice.