600g angled loofah
75g cloud fungus
110g onion
150g medium-sized shrimps

1. babad ang cloud fungus hanggang lumambot; hiwain ang sibuyas; balatan ang patola, hatiin at hiwain ng pahalang; hugasan ang hipon; patiktikan at ibabad sa arina at toyo (light).
2. Ipainit ang palayok, lagyan ng mantika para iluto ang hipon, itabi. Igisa ang sibuyas hanggang bumango. Ihalo ang cloud fungus na may konting broth. Ilagay ang patola at lutuin ng may konting alak. Kapag malapit ng maluto, ihalo ang hipon.
3. Ihalo ang natitirang broth sa panimpla, ibuhos sa hipon habang ginigisa. Palaputin at saka ihain.

1. Soak the cloud fungus until tender; cut the onion into wedges; peel the angled loofah, then quarter it and cut into wedges; wash the shrimps, pat dry and marinate with corn flour and light soy sauce.
2. Heat the wok, add some oil to cook the shrimps, set aside. Saute the onion until fragrant. add the cloud fungus with a little broth, then add the angled loofah and cook with a little wine. When it is 80% done, stir in the shrimp.
3. Mix the remaining broth with all the seasonings, add it slowly to the shrimps while stir-frying. The dish is done when the sauce almost dries up.