Pardon me but I do not know the English name of this vegetable (??). I just know that they come from well, not so tall trees. My parents-in-law grow this at their backyard and everytime I go home to the Philippines, I always have this for breakfast. Weird huh! Well, breakfast to them is between 10:00 and 12:00. Okay, okay..it's brunch.
Nothing extra-ordinary in preparing this. I only make sure that I clean the flowers(??) first before I cook them in the pan with nothing but maybe about 1 tbsp of water. Not even. I only cook it for a short period of time making sure they don't shrink a lot. Once they're cooked, I mix about 1/2 of sliced tomatoes, about 1 tsp of sliced red onion, 1/2 tsp of bagoong sauce and 1 tsp of calamansi.
They say that it's good in bringing down your blood pressure if you have a hypertension, but with the bagoong, I am actually wondering how. You can't skip adding bagoong. Believe me, it's not as good without it.