The leaves, shoots, blossoms, immature fruits or other parts of the vegetables are blanched, drained and dressed with  (anchovy paste) or  (fish sauce), and sometimes souring agents like ,   (tomatoes), or  (vinegar).
Blanched, drained, and dressed with anchovy paste or fish sauce, along with souring agents such as tomatoes or vinegar, the leaves, shoots, blossoms, immature fruits, or other parts of the vegetables are prepared.