Ginisang Saluyot

Saluyot can easily grow in the Philippines. Sometimes you can even find it in an abandoned lot area, or surprisingly in your backyard growing on its own.

Another name for saluyot is “bush okra” maybe because of same texture as the okra when it is cooked. The leaves and young fruits are used as a vegetable, other countries used the dried leaves for tea and as a soup thickener, and the seeds are edible too. Saluyot is rich in so many vitamins and minerals like potassium, vitamin B6, iron, vitamin A and vitamin C.
That is why cooking this crop makes a very important role in our health to boost our energy.

Ingredients

• 2 bundles of saluyot leaves
• 1 whole chopped garlic
• 2 small tomatoes sliced
• 1 medium red onion
• Cooking oil

Seasoning

• 1 tbsp Light soy sauce
• Dash of fish sauce
• Salt to taste

Cooking Procedure:

1. Take out saluyot leaves, disregard the stalks. Soak it in salt water for at least 10-15 minutes. Wash and rinse it into flowing water and drain.
2. On the pan, heat cooking oil, and saute chopped garlic, sliced onion, and tomato. Add saluyot leaves and seasoning. Stir-fry until mixed well. Cover it with a lid and simmer in low heat until saluyot leaves are fully-cooked. Add salt if needed.

Cooking Preparation Tips

• Make sure your saluyot leaves are fully-cooked to get a nice and good texture.
• You can also use chicken powder or any condiments you prefer.
• Wash the leaves thoroughly, especially when you get them from the wet market.
• Best serve while it’s hot with steamed rice or fried rice.
• You can also cook and add it with some dried fish, meat like pork, shrimp paste, black beans, fried fish, or as you like.

Print Recipe

Ginisang Saluyot

Saluyot can easily grow in the Philippines. Sometimes you can even find it in an abandoned lot area, or surprisingly in your backyard growing on its own.

Prep Time10 mins

Cook Time25 mins

Calories:

Ingredients

• 2 bundles saluyot leaves
• 1 whole chopped garlic
• 2 small tomatoes sliced
• 1 medium red onion
• 3 cooking oil

Seasoning

• 1 tbsp light soy sauce
• 1 dash fish sauce
• 1 pinch salt to taste

Instructions

• Take out saluyot leaves, disregard the stalks. Soak it in salt water for at least 10-15 minutes. Wash and rinse it into flowing water and drain.
• On the pan, heat cooking oil, and saute chopped garlic, sliced onion, and tomato. Add saluyot leaves and seasoning. Stir-fry until mixed well. Cover it with a lid and simmer in low heat until saluyot leaves are fully-cooked. Add salt if needed.

Notes

Cooking Preparation Tips

• Make sure your saluyot leaves are fully-cooked to get a nice and good texture.
• You can also use chicken powder or any condiments you prefer.
• Wash the leaves thoroughly, especially when you get them from the wet market.
• Best serve while it’s hot with steamed rice or fried rice.
• You can also cook and add it with some dried fish, meat like pork, shrimp paste, black beans, fried fish, or as you like.