#314_Saluyot for Health and Beauty

"Saluyot" in Northern Luzon, "Tugabang" in the Visayans,
"Jute Leaves" in English

The Power of Saluyot....

As I was browsing around the net to find out the health benefits of Saluyot, I stumbled upon this link below which has a very interesting infos on this vegetable. I was so amazed to find out that Saluyot has, among other things, "anti aging" properties. It's incredible!! I better start eating Saluyot regularly from now on to be wrinkle-free in my old age...(wink, wink).

http://www.antiaginghacks.com/cleopatra%E2%80%99s-secret-wrinkle-buster/

Move over Botox...here comes Saluyot!

How I cook Saluyot:

Just like Peas and Carrots, Labong and Saluyot are best friends.

When cooking dinengdeng such as this, I let my measuring utensils take a rest because I just eyeball everything, or I just measure with my hands...a handful or a pinch of this and a handful or a pinch of that.

My recipe here starts by sauteeing minced garlic and chopped onions in a little canola oil. Add a can of labong, (drained) and continue to saute. If using fresh whole shrimps, rinse and blanch them first, then flash saute in butter (not over cooked).

To the sauteed labong, add some rice water or meat broth. bring to a boil, turn down the heat and let it simmer for about 5 minutes, then add some patis, the shrimps or fried fish. Continue to simmer for about 10-15 minutes, then add the Saluyot leaves. Check the saltiness, cook until leaves are wilted but not over cooked. DONE! Mangan tayon!!

This is a very simple everyday viand and very nutritious.

I would have preferred shrimps in this dinengdeng,
but because I'm allergic to shrimps now a days,
I just used some fried salmon fillet.


I discovered that you can also add fresh corn kernels in this dish.
Saute corn with labong.

ENJOY!!