• Description

Vernacular Names: sileng sileng, pancit-pancitan

Parts utilized as vegetable and availability: leaves, stem

Habitat: river

Availability: all year round

Dishes:salad, sautéed

Ensaladang Sileng-sileng

(Silverbush or Pansit-pansitan Salad)
Brgy. Lipay Proper, San Gabriel, La Union

Ingredients

• 3 cups sileng-sileng leaves and stems (Peperomia pellucida), washed, stems cut and leaves plucked
• 2 tbsp fish paste or bagoong
• 3 medium native tomatoes or kamatis, sliced
• Salt, as needed

Procedure

1. Add 1-2 tbsp water into the sileng-sileng leaves and stems as they are squeezed a little
2. Add sliced tomatoes and bagoong and mix.
3. Salt may be added as needed.

Note: Alternatively, sileng-sileng can also be sautéed, with garlic and shallots.