Cook and Brew.

I forgot to take a picture of the dish I cooked last night but this is how it should look like:

100 g tofu, cut into 6 chunks and fried
1 pc beef bouillon cube
2 pc laurel leaves
200 g fish fillet (salmon or any lean fish), cut into 6 chunks
2 pc semi ripe saba bananas, each sliced into 3
100 g kamote, cut into 6 chunks
100 g Baguio beans, sliced
1 pouch 200 g DEL MONTE Original Style Tomato Sauce
100 g pechay, stalks separated from leaves

Procedure:
1. SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Set aside.
2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes.
3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

My personal note: Be sure to add a bit hefty amount of patis or better yet do not put all the contents of the 200g pouch of the Tomato Sauce because it tasted too sour when I tasted it. But other than that, this is one easy recipe to follow.

Picture and recipe lifted from here.

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