Labong and Saluyot
LABONG (bamboo shoots) and saluyot is one of the most popular Ilocano/Pangasinense dish in the country and worldwide. Labong is a young bamboo stalk and sliced into finely thin strips. Sliced Labong is usually available in wet markets and is abundant during rainy seasons. Labong is prepared and cooked in many ways like adobong labong, ginataang labong and enseladang labong. Yet labong with saluyot is one of the most famous for it is the easiest way to cook and healthiest way to eat labong. SALUYOT is a green leafy vegetable and is rich in calcium, phosphorus, iron and potassium. Saluyot when cooked makes the dish slimy and yummy.
LABONG TAN SALUYOT (LABONG AND SALUYOT)
3-4 cups water
1 medium ginger, peeled and sliced
1/2 kilo labong, thinly, finely sliced
1 bundle of saluyout leaves
fried fish (preferably Bonuan Bangus)
2 tbsp. fish paste (bagoong)
1 tbsp. fish sauce (patis)
In a large pot, boil labong with 1 liter of water. Simmer and covered until almost tender, about 30-40 minutes. Remove heat and drain. Set aside.
In a separate pot, simmer the ginger with 3-4 cups of water. Then add the labong, fish paste and fish sauce.
Add the saluyot leaves and fried fish. Cook for 5 minutes more.
Then serve hot with steaming white rice.