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| from cooking-in-small-spaces |
Boil 1 cup of water with sliced onions (bombay) and some dilis (dried anchovies). Add sliced squash, cover and simmer for a minute. Then add string beans (cut to 2 inches long) and crushed garlic, cover and simmer for another minute. Then add tagabang and/or malonggay. Add salt to taste and ½ teaspoon oil. You may add vetsin. Cover and remove from heat. Eat while still simmering hot.
Lapú could be a combination of any or all of the cited vegetables. You may also use alogbate leaves instead of tagabang and malonggay. Combining alogbate with either tagabang or malonggay do not taste good for me. But tagabang and malonggay make a tasty combination.
Instead of dilis, you may use flaked fish. Left over grilled or fried fish will taste just as great especially if you include the head of the fish. Shrimps are also great! If you have some shrimp heads kept in the fridge, you can use this for lapu. But for ground beef/pork it is better to use alogbate instead of tagabang and or malonggay. If you use fried fish, pork or beef you don’t have to add oil to your linapwahan. But you can do away with the oil if you will be having pork or beef dishes in addition to your linapwahan.
Saykwa or sikwa (patola in Tagalog) will the make the linapwahan smell so good. Tanglad (lemon grass, known for its anti cancer property) will surely make the linapwahan awesome to the palate and you’ll beg for more.
