Buridibod with Green Saba and Malunggay

In this Ilocano dish, the shredded green bananas and mashed sweet potatoes thicken the liquid.


March 2008 | By Daisy Langenegger
Buridibod with Green Saba and Malunggay
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at a glance

Main Ingredient

Vegetables

Type

Main Dishes

Preparation Time

00:00:00


Date Published

March 2008

In this Ilocano dish, the shredded green bananas and mashed sweet potatoes thicken the liquid.

Serves Prep Time 10 minutes  Cooking Time 10 minutes

1 cup camote (sweet potato)
2 cups water
1 tablespoon olive oil
1/2 teaspoon garlic, crushed
1 medium red onion
1 cup green saba, shredded
1 cup water
1 cup oyster mushrooms
salt and pepper to taste
2 bundles malunggay leaves, washed
1 tablespooon sesame oil

1  Boil camote in 2 cups water for 5 minutes.

Drain, then press with a masher or fork until it looks like mashed potatoes. Set aside.

In olive oil, sauté garlic, onion, and shredded saba until softened.

4  Set fire to medium heat and add 1 cup water. Simmer for 5 minutes, then add mushrooms. Let it simmer.

5  Add the mashed camote and stir. Stir in dash of salt and pepper.

6  Lastly, add malunggay leaves and sesame oil, and simmer for a few more minutes.

Healthy tip:  Malunggay (Horseradish Tree Leaves) not only has potent antioxidants and the ability to reduce wrinkles and prevent diseases such as cancer and arthritis, it seems this superstar veggie may have the cure for most ills.




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