1/2 kilo fresh galunggong (medium sized)
1/2 cup vinegar
1/4 cup water
2 native green pepper (long)
1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick

Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream would not curdle. When it boils, ocver and lower heat. Cook for 10 minutes and until sauce thickens.