Assemble these supplies:
2 cups grated young corn
1 clove garlic
1 onion
3 cups water
1 small patola
1 cup malunggay
1/2 teaspoon vetsin
Salt to taste
Steps in preparation:
Saute garlic and onion. Add water and let it boil then add the corn, stirring often to avoid burning. When cooked, add the patola and malunggay. Serve hot.
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