2 cup cube squash
6-7 squash flowers (Shredded)
2 cup squash (young stems & leaves or usbong)
1/4 kilo pork belly, small cubes
2 coconuts grated
1/4 cup bagoong alamang
3 green long peppers
1 large onion, chopped
4 cloves garlic, minced
2 tbsp. minced ginger
2 tbsp. vetsin
salt to taste

Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside. Add another 2 cups water to coconut, extract thin cream.

Pour this 2nd extraction in large pan, add ginger, garlic, pork, onion bagoong, and pepper. Mince 1 or 2 green peppers if a spicy dish is desired.

Boil for 5 minutes, stirring constantly to avoid curdling of coconut cream. Add cubed squash. Simmer until squash is half cooked. Add the leaves and shredded flowers, and the thick coconut cream. Season with salt and vetsin. Cook until vegetables are done.