Pancit Butong

3 young coconuts
3 tomatoes
1 cup tofu
1 medium size onion
2 tablespoons oil
2 cloves garlic, minced
4 cups soup water
1 cup mushrooms
2 green and red pepper
Kinchay
2 tablespoons soy sauce
1 teaspoon vetsin

Cut young coconut meat into fine strips. Saute garlic, onion and tomatoes in hot oil. Add the fried tofu, soy sauce, and salt. Mix and cover. Cook on slow fire for 10 minutes. Add the mushrooms and soup water. Season to taste. Add coconut and cook until tender, then the green and red pepper and kinchay. Serve hot.