Pinasingawang Gulay

Ingredients for Pinasingawang Gulay

• 1 large sweet potato, cut into chunks
• 250 grams okra, trimmed
• 1 bunch kangkong or talbos ng kamote
• 2 eggplants, sliced
• 1 large tomato, sliced (optional)
• 3 tablespoons bagoong monamon, to serve (soy sauce for a vegan option)
• 2 calamansi, halved

How to cook Pinasingawang Gulay

1. 1.Bring water to a boil in a pot fitted with a steamer basket or bamboo steamer.
2. 2.Layer sweet potato first, then eggplant, okra, and kangkong or talbos ng kamote. Place tomato on top if using.
3. 3.Cover and steam 10–15 minutes, until vegetables are tender but not mushy.
4. 4.Transfer vegetables to a serving plate. Serve warm with bagoong monamon or soy sauce and calamansi halves.