250 g fresh tomatoes
100 g white onions
100 g daikon radishes
20 g tamarind powder or 100 g fresh tamarind juice
1 kg pork
10 g green chilies
100 g yams or taro root
150 g bok choy, leaves or chinese spinach
1 kg water, with pork broth cubes or pork broth
50 g okra
100 g eggplants
1. Wash pork under gentle water.
2. Cut tomatoes and onions into quarters then place in casserole with the pork
and water or broth.
3. Boil until tomatoes have desintegrated and pork tenderized.
4. Add all root ingredients and let to boil until soft, then add the rest of the
ingredients until leaves are glittering green.
250 g fresh tomatoes
100 g white onions
100 g daikon radishes
20 g tamarind powder or 100 g fresh tamarind juice
1 kg pork
10 g green chilies
100 g yams or taro root
150 g bok choy, leaves or chinese spinach
1 kg water, with pork broth cubes or pork broth
50 g okra
100 g eggplants
1. Wash pork under gentle water.
2. Cut tomatoes and onions into quarters then place in casserole with the pork
and water or broth.
3. Boil until tomatoes have desintegrated and pork tenderized.
4. Add all root ingredients and let to boil until soft, then add the rest of the
ingredients until leaves are glittering green.
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