Ginataang Saluyot Leaves with Labong

Coconut milk adds a bit of sweetness to this dish, while labong (bamboo shoots) gives it a textural crunch. Do not overcook saluyot so it won’t have that slimy quality.


Serves 4  Prep Time 10 minutes  Cooking Time 25 minutes

1 cup labong or bamboo shoots
1 small piece ginger, thinly sliced
3 cloves garlic, minced
1 small onion, thinly sliced
1 cup oyster mushrooms
1 cup coconut milk
1 bunch saluyot leaves
salt and pepper to taste

1  Boil water in a saucepan and add labong; cook for about 10 minutes. Strain and set aside.

2  Heat another saucepan and sauté ginger and garlic until fragrant. Add onion and mushrooms, then coconut milk. Add boiled labong and simmer for at least 5 minutes.

3  Add saluyot, then stir and cook for another 5 minutes. Season with salt and pepper.


Gulay 101:   Saluyot (Jute or Jew’s Mallow) has vitamins and minerals necessary for good eyesight, strong bones, and teeth. Because this veggie contains vitamins A, C, and E, it prevents free radicals in the body to cause cellular damage.

Photography by David Hanson │ Art Direction by Nat Clave │ Produced by Divine Enya Mesina

• Girl V. Aldama Aug 23 2010 @ 03:52pm Report Abuse

     

  Another blockbuster at home!