Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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½ |
cup | pigeon pea | |
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1 |
cup | squash calabasa (yellow) | |
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1 |
cup | spinach (purple) | |
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2 |
red sweet pepper | ||
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2 |
stalks | onions (green) | |
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1 |
tsp | salt | |
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1 |
cup | coconut milk (thick) | |
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1 |
cup | moringa leaves | |
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1 |
cup | bitter melon | |
|
3 |
young taro leaves | ||
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½ |
cup | winged beans | |
|
1 |
tsp | ginger | sliced |
|
1 |
stalk | lemon grass | |
|
2 |
cups | coconut milk (thin) | |
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Recipe Instructions:
- Cover pigeon pea with water and soak for two hours or overnight.
- Peel the squash, cut in half, scoop out seeds and dice.
- Put on sheet and bake in oven at 400⁰ F. for 45 minutes.
- Select fresh tender vegetables, wash whole and slice to desired sizes; set aside.
- Bring to a boil 1 cup thin coconut milk.
- Add pre-cooked pigeon pea, squash, and taro leaves.
- Boil 5 minutes.
- Add remaining 1 cup thin coconut milk, winged beans, bitter melon and spices.
- Boil 2 minutes.
- Add thick coconut milk and leafy vegetables. Allow to boil.
- Remove from heat and serve hot.