Ingredients:

• 2 cups thin coconut milk (second extract)
• 4 cubes squash, cubed
• 4 cups sliced loofah gourd (patola)
• 2 bundles kangkong, tender stalks and leaves  only
• 8  pcs. okra, sliced each piece into halves
• 1 bundle alugbati (Malabar spinach), leaves only
• 6 medium-size tomatoes
• ½ cup coconut cream (first extract or kakang gata)
• Salt to taste
• Pepper to taste

Cooking Instructions:

1. Place the coconut milk in a pan  and allow to boil.
2. Add the squash, patola, kangkong. Allow to simmer for 5 to 10 minutes.
3. Add the okra, alogbati and tomatoes. Allow to simmer for several minutes more.
4. Add the coconut cream.
5. Season with salt and pepper before serving.