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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Thursday, April 5, 2012

Laswa

By GERLIE M. UY

FOR LUNCH. Pito ka klase sang panakot para sa laswa.
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....