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Ingredients
- 6 cups water (1.5 L)
- 1 medium onion, quartered (about 120 g)
- 5 cloves garlic, crushed with skin on (about 25 g) (optional)
- 3 medium tomatoes, sliced (about 250 g)
- 1 tbsp fish sauce or patis (15 ml) (optional)
- 2 tbsp bagoong or ginamos (about 30 g)
- 2 tbsp dried shrimp or hibe (about 15 g)
- 800 g calabaza squash, peeled and sliced into chunks
- 200 g snake beans or sitaw, cut into 2 inch pieces
- 200 g eggplant, sliced
- 150 g okra, sliced
- 150 g saluyot or jute leaves
- Salt and ground black pepper, to taste (optional)
How to Make It
- Pour water into a medium to large pot.
- Add the quartered onion, crushed garlic, and sliced tomatoes. Season with patis, if using, and bring the broth to a boil over medium heat.
- Once boiling, add the sliced calabaza squash, dried shrimp, and ginamos or bagoong. Stir gently, cover, and simmer until the squash is slightly tender.
- Add the sliced snake beans and continue cooking for a few minutes.
- Add the sliced eggplant and cook until slightly softened.
- Add the sliced okra and simmer until tender.
- Finally, add the saluyot leaves and cook briefly until wilted.
- Taste the broth and adjust with salt and pepper if needed.
- Serve hot with steamed rice and enjoy.
Kubo Tips
- Adding garlic with the skin on gives the broth a deeper aroma while keeping the preparation simple.
- Add vegetables according to how long they take to cook. Firmer vegetables go in first, while leafy greens should always be added last.
- The saltiness of ginamos or bagoong varies, so adjust patis and additional salt carefully (you may omit them if your ginamos or bagoong is salty enough).
- Fresh vegetables release their natural sweetness, so avoid overpowering the broth with too much seasoning.
- For the best experience, enjoy laswa freshly cooked with hot steamed rice.