I guess most of us had a massive intake of meat during the Christmas and New Year’s celebrations so to give your digestive track some rest and eat vegetables and there is no better dish to have than this vegetable soup dish, it’s not just healthy and delicious but it is also will keep you warm specially in the Northern Hemisphere where it is cold.

Linapwahan is the dish I am referring to today, a Filipino dish prepared with a different mix of vegetables and the most popular ones are moringa (malunggay leaves), drumsticks (malunggay fruit), green papaya, jute leaves (saluyot), okra, Malabar spinach (alugbati), squash, string beans, bitter gourd (ampalaya), eggplant and spinach. It is then flavoured with ginamus / fermented anchovy sauce plus some seafood in the form of fresh water shrimps (orang), river crabs (kalampay), dried shrimp fry (kalkag), dried anchovies (baog) and/or dried fish (pinakas). All of these wonderful ingredients are then boiled simply in water with tomatoes and onions and trust me it creates this wonderful vegetable stew that is slightly sweet, rich and tons of umami.

It may look like Pinakbet or Laswa but this Kinaray-a dish is unique on its own as it uses a different combination of vegetables where some are not found in other Filipino vegetable soup dishes, it also uses a combination of seafood that gives it a unique taste. Making these here in New Zealand is quite tough, imagine where did I get all of those odd vegetables but with patience and perseverance I did managed to grab most of its key components, mostly as a frozen pack sourced from different Asian and Indian groceries. Some of the vegetables may not be fresh but it is as nearly as delicious.

Prep time
Cook time
Total time
Serves: 6
  • 250 g medium sized shrimps, with shells
  • 1 pc daing na bisugo (dried threadfin bream), roughly flaked
  • ½ small butternut squash, cubed
  • 1 small green papaya, cubed
  • 6 pcs bunch drumsticks (bunga ng malunggay), trimmed and sliced
  • 1 large ampalaya, sliced
  • 10 pcs okra
  • 1 bunch saluyot (jute leaves)
  • 1 bunch moringa leaves (malunggay)
  • 4 cups water
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 2 medium tomato, chopped
  • bagoong monamon
  • freshly ground black pepper
  • oil
  1. Remove the shells from the shrimps, set aside the shelled shrimps then keep the shells. Place shells in a blender with 2 cups of water, give it a short pulse just enough to chop the shells roughly but not pureed. Place on a fine sieve and drain the liquid, set the liquid aside.
  2. Add a small amount of oil in a pot then sauté garlic and onions, once onions turn soft add the flaked dried fish.
  3. Add water, liquid from blended shrimp shells and tomatoes; bring it to a boil then simmer for 5 minutes in low heat.
  4. Add the butternut squash, papaya and drumstick continue to simmer 5 minutes.
  5. Add okra and ampalaya then continue to simmer for 3 minutes
  6. Add shrimps, jute leaves and moringa leaves then simmer for 2 minutes.
  7. Season with bagoong monamon and season with freshly ground black pepper.



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