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Ingredientes
- Sweet potatoes
- Bagoong
- Eggplant
- Saluyot leaves
- Katuray flowers
- Malunggay leaves
- Ampalaya leaves
- Shellfish o Shrimp (optional)
Direcciones
- Boil the chopped kamote in a pot and then season with bagoong alamang when kamote is nearly cooked.
- Add the eggplant and saluyot leaves to thicken the sauce.
- Add the katuray flowers, malunggay leaves and ampalaya leaves.
- Add some shelfish or shrimp for added flavor.
- Once the soup boils, serve dish immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 481g | |
| Calories 175 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1371mg | 57% |
| Potassium 1218mg | 35% |
| Total Carbs 40.6g | 11% |
| Dietary Fiber 15.4g | 51% |
| Sugars 13.25g | 9% |
| Protein 6.08g | 10% |
