Laswa
By GERLIE M. UY
The tradition among "experts" in laswa is that one has to have an odd number of ingredients in order for the laswa to taste good. We describe the mixture "sampat" here in Negros Occ.
1 L to 1 1/2 L water
2 medium ripe tomatoes
onions
dried fish or dilis (Balingon) (may use dried shrimp, if desired)
about 100 g squash (kalabasa), cubed
about 100 g Papaya or Kapayas, sliced
about 100 g string beans (snake beans), sitaw or balatong, cut into an inch long
about 100 g okra
three handful Malunggay, Moringa or Balungay leaves
three handful Saluyot or Tugabang leaves, slice
a handful of Ampalaya or Amargoso leaves
salt or fish sauce
In a casserole, bring to boil the water with ripe tomatoes, onions and dried fish.
Add the next four solid ingredients. To get the desired slimy soup, add this early a portion of the Saluyot (Tugabang). Let cook.
Adjust flavor with salt or fish sauce (patis).
Add the rest of the ingredients consisting of leaves. Close the lid and remove from fire.
Serve with rice and fried fish....
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| FOR LUNCH. Pito ka klase sang panakot para sa laswa. |
1 L to 1 1/2 L water
2 medium ripe tomatoes
onions
dried fish or dilis (Balingon) (may use dried shrimp, if desired)
about 100 g squash (kalabasa), cubed
about 100 g Papaya or Kapayas, sliced
about 100 g string beans (snake beans), sitaw or balatong, cut into an inch long
about 100 g okra
three handful Malunggay, Moringa or Balungay leaves
three handful Saluyot or Tugabang leaves, slice
a handful of Ampalaya or Amargoso leaves
salt or fish sauce
In a casserole, bring to boil the water with ripe tomatoes, onions and dried fish.
Add the next four solid ingredients. To get the desired slimy soup, add this early a portion of the Saluyot (Tugabang). Let cook.
Adjust flavor with salt or fish sauce (patis).
Add the rest of the ingredients consisting of leaves. Close the lid and remove from fire.
Serve with rice and fried fish....
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