Guinatang Kamansi

4 Kamansi
2 cups tokwa cubes
1 teaspoon crushed garlic
1 onion chopped
2 or 3 tomatoes
1 cup thick coconut milk
3-4 cups of thin coconut milk
Salt and vetsin to taste

Peel the kamansi and cut into regular pieces. Soak in water with salt to prevent darkening. Boil tokwa with it just before taking it from fire. Saute garlic, onion and tomatoes. Add the cooked kamansi tokwa and correctly season with salt and vetsin. Add the thick coconut milk. As soon as it boils take it from fire and serve.