Serves 5 to 6 Prep Time 20 minutes Cooking Time 45 minutes
2 tablespoons oil 1 medium white onion, peeled and sliced into wedges 3 native tomatoes, quartered 1 (2-inch) piece ginger, peeled and sliced thickly 1 kilo fresh prawns, trimmed 1 white radish (labanos), peeled and sliced into rounds 1 bundle string beans (sitaw), sliced into 3-inch pieces 2 eggplants, halved lengthwise and sliced fish sauce (patis) to taste 1 bundle swamp cabbage (kangkong), leaves and tender stalks only
For the broth 1 kilo unripe tamarind fruit (sampalok) water 1 tablespoon rock salt
1 Make the broth: Wash the tamarind and place in a large pot. Add enough water just to cover the fruit. Bring to a boil then allow to simmer until tamarind is tender, about 30 minutes. Once soft, let the mixture cool. When cool enough to handle, use your hands to mash the fruit in the water.