10 tanglad leaves 2-1/2 cups cut
young nangka,(2" x 1" wedges) 2 cups coconut milk, 2nd extraction
2 tablespoons sliced onion 1 tablespoon crushed ginger 1 tablespoon
crushed turmeric 2 tablespoons bagoong sauce 1 teaspoon ona (whole fermented
fish) 1 cup coconut milk, lst extraction 1/2 cup slice tomatoes 1
small turmeric leaf 1 leaf oregano 1 sprig yerba Buena
How to cook
humba sa nangka:
Line bottom of a pan with tanglad leaves. Arrange
nangka in pan and add 2nd extraction of coconut milk, onion, ginger and turmeric.
Cook 20 minutes. Season with fish sauce and whole fish of fermented
bagoong. Add the rest of the ingredients. Cook 2 minutes longer. Serve hot. Six
servings.
(3)