Ingredients:

• 2-3 servings spaghetti pasta (malunggay variant)
• 1 cup salmon fillet (diced)
• 1 cup native tomatoes (seeded and diced)
• 12 cloves garlic (sliced thinly like garlic chips)
• 1/2 cup mustasa leaves (chiffonade)
• 1/2 cup freshly squeezed orange juice mixed with 2 tbsp HG honey
• 1 cup kesong puti
• Vegetable oil
• HG Seaweed Salt
• Pepper

Procedure:

• Cook pasta in boiling water until al dente. Strain and set the pasta water aside.
• In a non-stick pan, sauté garlic in vegetable oil until fragrant.
• Add salmon and sauté until almost thoroughly cooked.
• Season with a little seaweed salt and pepper.
• Toss in diced tomatoes sauté for a minute, add some of your pasta water, and cover with a lid. Simmer for 2-3 minutes over low heat.
• Pour in the orange juice mixed with honey. Stir then turn off the heat.
• Toss with your cooked pasta. Serve with mustasa leaves and kesong puti.