Dinengdeng na Saluyot at Labong
Dinengdeng na Saluyot at Labong is a dish you'll feel good serving the family. It's easy to make in an hour and nutritious as it delicious!
Servings: 4 Servings
Calories: 151kcal
Ingredients
- canola oil
- 1 tilapia, cleaned and gutted
- water
- 2 cups labong, julienned
- 1 onion, peeled and quartered
- ½ cup bagoong monamon (fermented fish sauce)
- 1 bunch saluyot, leaves separated from stems (about 4 cups leaves)
- salt and pepper to taste
Instructions
- In a pan over medium heat, heat oil. Add tilapia and fry, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
- In a pot over medium heat, bring enough water to cover to a boil. Add labong and cook for about 20 to 25 minutes. Drain well and discard the liquid.
- In another pot over medium heat, combine 5 cups of water and onion. Bring to a boil.
- In a bowl, combine bagoong with ½ cup of the boiling water. In a fine mesh strainer, strain bagoong to extract juice and discard small fish particles from the bagoong.
- Add the bagoong sauce into the pot. Lower heat to simmer.
- Add the labong and continue to cook for about 7 to 10 minutes or until tender.
- Add fried fish and cook for another 3 to 5 minutes to slightly soften and infuse flavor.
- Add saluyot leaves and continue to cook for about 2 to 4 minutes or until just wilted.
- Season with pepper to taste. Serve hot.
Notes
Cook the jute leaves just until wilted as overcooking can make them bitter-tasting.
Nutrition
Calories: 151kcal | Carbohydrates: 8g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 802mg | Potassium: 729mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7982IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 3mg