1 cup of sliced bamboo shoot (Labong)
1/2 cup Bagoong
2-3 pcs Pritong isda
4 cups of water
1/2 cup vegetable oil
Fry fish, drain oil and set aside.
In another pot, boil 5 cups of water. Add-in sliced bamboo shoots and boil for 5 minutes. with the lid on.
Rinse Saluyot leaves in running water to remove impurities. Slice the leaves in a slant side. A slimy juice will ooze when you slice the leaves.
In a small bowl, add half a cup of bagoong and pour one cup of boiling water taken from the boiling pot. Stir until bagoong is dissolves in water.
Use a strainer and pour the diluted bagoong mixture into the boiling pot. (Filter the small bagoong particles)
Next, add the fried fish into the boiling pot, place the lid back and let it boil for 5 minutes. This will allow the fish flavor to mix with the stock.
Open the lid and put the sliced Saluyot leaves into the pot together with the fried fish, bamboo shoot, and the bagoong mix and stir until the leaves begin to submerge.
Keep the lid open and simmer for another 5 to 10 minutes. Just half cooked the leaves. Turn off heat.
Serve and enjoy!