Bulanglang
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INGREDIENTS 1 cup fresh spinach, (originally called for mulunggay leaves)
1 cup summer squash, cubed
1 cup zucchini, sliced
8-ounces tofu, cubed and fried
1/2 small onion, sliced
1 cup water
1 small tomato, chopped
Fresh cilatro, choppedMix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and bring to a boil. After 5 minutes, add tofu and zucchini. When zucchini is almost tender, add the spinach leaves and cook 2 minutes longer, or until spinach is wilted. Remove from heat.
Add salt and pepper to taste. (You can also use fish sauce in place of the salt.) Garnish with fresh tomatoes and chopped fresh cilantro.
Makes 6 servings