Friday, September 5, 2014

Pinangat na Saluyot

I prepared this to test and taste how good it is.

"What Is Saluyot
Scientific Name: Corchorus olitorius

Also knows as:
Saluyot (Tagalog), Jute, Jew’s mallow, Egyptian spinach,  jute mallow, bush okra, West African sorrel (En), Chang shouo huang ma (Ch). Krinkrin (Fr)
Saluyot (Corchorus olitorius) is an edible leafy vegetable that is a member of the  genus Corchorus, classified under the subfamily Grewioideae of the family Malvaceae. Saluyot is widely found in tropical and subtropical areas from Asia to Africa valued as food and for its strong fiber. Saluyot has long been used as food staple since ancient times by Jewish people and Egyptians hence derived its English names Jew’s mallow and Egyptian spinach".

Source: http://www.medicalhealthguide.com/articles/saluyot.htm


Ingredients:
3 cups saluyot leaves (washed and cleaned)
2 small tomatoes
1 small onion
salt to taste

Saluyot-Jute

Procedure:
1. In a pan put all the ingredients and cook over medium heat, when simmering mix well, add salt to taste then continue simmering until done.
2. Serve and enjoy.



3 comments:

  1. Wow, I like saluyot although others don't like it because it's slimmy they say hehe.
    We sautee saluyot with garlic and that's it :)

    ReplyDelete
    Replies
    1. that sounds great, I might cook it too :)

      Delete
  2. Do we need to add oil to sauted or just put all the ingridients to a pan and cover? Thanks po and GOD bless us all

    ReplyDelete

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