• Description

Vernacular Names: saluyot

Parts utilized as vegetable and availability: shoots, leaves

Cultivated/Foraged: Planted

Market presence of vegetable:marketed

Habitat: surroundings, farm

Availability: all year round

Other uses: antibiotic, treatment for skin postules;
helps manage diabetes

Dishes:law-uy, ginataan, soup, sautéed

Ginata-an gulay

Ingredients

Kalabasa
Okra
Batong
Saloyot
Sibuyas dahon
Asin (salt)
Atsal
Luy-a
Gata (coconut milk)
Seasoning mix

Procedure

1 . Boil the coconut milk and sliced kalabasa (squash).
2 . Put the batong (string beans) and okra then mix.
3 . Adjust the taste by adding salt, pepper, ginger then mix.
4 . After a minutes then its boil, add the saluyot.
5 . Put the batong (string beans) and okra then mix.
6 . Add first extract of the coconut milk and bring to boil.
7 . Transfer into a serving bowl and enjoy.

Law-oy na mais

Ingredients

Mais
Kalamungay
Okra
Saluyot
Tanglad
Sibuyas
Asin (salt)
seasoning mix

Procedure

1 . Fill pot with water, bring to a boil over medium high heat.
2 . Throw in the mais (corn), bring to a boil and simmer for another 5 minutes.
3 . Add tanglad (lemon grass) and then stir. Bring to a boil and simmer for another 5 minutes.
4 . Adjust the taste in salt and seasoning.
5 . Add okra, when the okra is tender, turn off the heat.
6 . Add the kalamungay and saluyot. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!