Linapwahan is a Filipino dish prepared with a different mix of vegetables like moringa, drumsticks, green papaya, jute leaves, okra, Malabar spinach, squash, string beans, bitter gourd, eggplant and spinach.
- 250 g medium sized shrimps, with shells
- 1 pc daing na bisugo (dried threadfin bream), roughly flaked
- 1/2 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
- 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.
- Add a small amount of oil in a pot then sauté garlic and onions, once onions turn soft add the flaked dried fish.
- Add water, liquid from blended shrimp shells and tomatoes; bring it to a boil then simmer for 5 minutes in low heat.
- Add the butternut squash, papaya and drumstick continue to simmer 5 minutes.
- Add okra and ampalaya then continue to simmer for 3 minutes
- Add shrimps, jute leaves and moringa leaves then simmer for 2 minutes.
- Season with bagoong monamon and season with freshly ground black pepper.