• 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 panor pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. Whenthe upo is almost tender, add malunggay and cook 2 minutes longer or untilmalunggay leaves are wilted. Remove from heat. Salt and pepper to taste (orinstead of salt, you can add patis, it will give a better flavour). Garnishwith fresh tomatoes and cilantro or kinchay (Chinese celery).