1 cup malunggay leaves (if you can't get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it - Ken.]) 1 cup squash, cubed 1 cup upo (gourd), sliced [substitute with zucchini - Ken] 1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish) 1/2 onion 1 cup water tomatoes
Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add
water
and boil. After 5 minutes cooking, add tokwa and upo. When the
upo is
almost tender, add malunggay
and cook 2 minutes longer or until
malunggay
leaves are wilted. Remove from heat. Salt and pepper to taste
(or
instead of salt, you can add patis, it will give a better
flavour).
Garnish with fresh tomatoes and cilantro or kinchay
(Chinese celery).
1 cup 
