Ingredients:

3 liters   Water

250 g   Elbow Macaroni

2 Tbsp  Cooking Oil

6 cloves Garlic, minced

2 pcs  Onion, minced

1 canx425g SABA Mackerel in Natural Oil

1 cup   Squash, sliced into small dice

1 cup   String beans, sliced into small size, about ½ cm

1 cup   Carrots, sliced into small dice

2 stalks  Celery, diced

1 canx360ml F&N Evaporada

1 Tbsp  Salt

1 tsp  Ground black pepper

2 cups  Cabbage, shredded

¼ cup  Malunggay leaves

Procedure:

1. In a large pot, bring water to a boil. Add macaroni and stir. Bring to a boil.

2. While the macaroni is boiling, prepare the mackerel. In a pan, heat cooking oil and sauté garlic and onion. Add the entire contents of SABA Mackerel in Natural Oil and simmer. Turn off heat and set aside.

3. To the boiling pot of macaroni, add squash, string beans, carrots, celery, sautéed Mackerel and F&N Evaporada. Season with the salt and black pepper. Bring to a simmer.

4. When the macaroni is almost done, add the cabbage and malunggay leaves. Let it heat through before turning off the heat.

5. Serve while hot.