Saluyot at Labong

Saluyot at Labong
Labong Mixed with Saluyot, one of the countless variation of dinengdeng a popular Ilokano dish. The labong is cut off from the bamboo stalk and then cut into tiny strips. It is then boiled with the saluyot leaves together with bagoong na isda and toped with grilled bangus.

Bangus Belly Fillet


Ingredients:

1/2 k. labong, sliced, parboiled for 1-1 1/2 hrs., rinse and drained
2 bundles saluyot leaves, coarsely cut crosswise
3 pcs. bangus belly fillet, grilled
4 tsp. bagoong isda
2 medium size tomato, quartered
salt


Cooking Procedure:

In a casserole bring to a boil 4-6 cups of water. Dilute bagoong na isda in 1-2 cups of water, strain in a sheave and pour in solution and simmer for 3-5 minutes, remove all scams that rises. Add in labong and tomato, simmer for another 3-5 minutes. Add in saluyot and cook for 3-5 minutes or until vegetables are cooked. Season with salt. Top with grilled bangus and keep covered for a minute. Serve hot.








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