As usual, I made some modifications from the original recipe. I cooked my version without the meat and instead of just using water spinach or water cabbage (kangkong), I added string beans (sitaw) and winged beans (sigarillas). I also cut on the amount of coconut milk.
Actually, if you take a closer look at the pictures, you will notice that I added some left-over dried shrimps from my stocks to enhance the "shrimpy" flavor.
I also tried another version using baguio beans instead of water spinach (kangkong), but my friends like the combination of kangkong and sigarillas better.
So there, you may challenge yourself to be awakened by chili flavor brought about by this dish.