Dinengdeng Recipe

3 small chayotes
1 cup squash or chayote leaves (tender tops)
1 cup sitao, cut into 2-inch lengths
1 cup malungay leaves
1 bangus or dalag
2 large tomatoes, cut into quarters
1 cup water
1 tbsp. bagoong alamango

How to Cook:
Broil the fish with scales on and cut into 2 pieces. Peel chayotes and cut into 2-inches by 2-inches squares or pieces, cut sitao and squash or chayote tender tops into 2 inch lengths and wash all vegetable well. Place clean vegetables and fish in an earthenware pot or saucepan. Add bagoong to taste and water. Cover and simmer about 15 minutes, stirring once in a while, until the chayote is tender and the leafy vegetables jus wilted but crisp and green.

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