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, 1st 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.