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This clear, light soup made with shrimps and veggies is great for your health and budget.
1 Combine water, garlic and onion in a pot. Bring to a simmer. Add kalabasa and simmer for 5 minutes.
2. Add swahe and simmer for 2 minutes. Add sitaw and eggplant and simmer for 2 minutes. Add okra and simmer for another 2 minutes.
3 Stir in patola and season with MAGGI MAGIC SARAP®. Stir in saluyot. Transfer into a serving bowl and serve with rice.
Alugbati is naturally rich in vitamin A, thiamine, niacin, pyridoxine and folic acid.
GOOD TO REMEMBER:
Vary your food preparation to lessen the fat content. Grill, boil, broil and steam when needed. This dish is a low fat dish.
How to Simmer
How to Cut Onions and Garlic
How to Cut Vegetables
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300 g 1-inch cubed kalabasa
100 g 2 1/2 inch pieces sitaw
100 g halved and 1/2 inch thick biased eggplant, soaked in water
100 g 1/2 inch thick biased okra
100 g 1/2 inch thick biased patola
50 g picked saluyot
1 liter water
1 pc red onion, sliced
1 clove garlic, crushed
50 g swahe, trimmed
2 sachets 8g MAGGI MAGIC SARAP®