Paksiw na Saluyot

Paksiw na Saluyot

(Saluyot Cooked in Vinegar)

Ingredients:

2 handfuls of saluyot leaves

6 cloves of garlic, crushed

fish paste (bagoong)

cane vinegar

water

  

Cooking Instructions:

Mix half a cup of water and one tablespoon of fish paste in a pot.  The mixture need not to be salty at this point.  Bring to a boil over low heat.  Add the crushed garlic cloves.  Let it simmer for a couple of minutes.  Add the saluyot leaves.  Cover the pot and let the mixture simmer over low flame.  Once the leaves are half-cooked, add one to two tablespoons of cane vinegar.  Do not stir.  Cover the pot and simmer for five to ten minutes.  Stir the mixture.  Balance the acidity of the vinegar with the saltiness of the fish paste by adjusting the two ingredients if needed.  Once satisfied, continue cooking the mixture uncovered until almost dry.

This recipe will serve up to two people.

Additional Notes:  The saltiness of the fish paste and the acidity of the cane vinegar may depend on the brand names of these products.  Feel free to adjust the ratio according to your taste.  However, please bear in mind that the water evaporates as you cook and the mixture becomes saltier.  It is always safe to use less fish paste at the beginning then adjust as the need arises.  You may use rice washing (hugas-bigas) as substitute for plain water.