Ginisang Saluyong at Bagoong (Sautéed Jute Leaves With Shrimp Paste)
Using:
A simple yet satisfying Filipino vegetable stir-fry, with the umami flavour of shrimp paste.
Jute Leaves
Leaves known for their mild, earthy flavour and unique mucilaginous (slimy) texture. Bring authentic Filipino flavours to your meals with Masarap’s 100% natural frozen vegetable collection. Carefully harvested and snap-frozen right after picking, we guarantee convenience without compromising taste, texture, or nutrition.
You’ll need:
- 1 packet of Masarap Frozen Jute Leaves
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/2 onion, diced
- 1-2 tbsp bagoong alamang (fermented shrimp paste), or fish sauce
- 1/4 cup water
How to make it:
- Sauté:
- Heat the oil.
- Sauté the garlic and onion until softened.
- Cook the leaves:
- Add the unthawed Masarap Frozen Jute Leaves.
- Stir well.
- Season:
- Add the bagoong (or fish sauce) and water.
- Cook for 3-5 minutes until the leaves are softened and have a lightly mucilaginous texture.
You’ll need:
- 1 packet of Masarap Frozen Jute Leaves
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/2 onion, diced
- 1-2 tbsp bagoong alamang (fermented shrimp paste), or fish sauce
- 1/4 cup water
How to make it:
- Sauté:
- Heat the oil.
- Sauté the garlic and onion until softened.
- Cook the leaves:
- Add the unthawed Masarap Frozen Jute Leaves.
- Stir well.
- Season:
- Add the bagoong (or fish sauce) and water.
- Cook for 3-5 minutes until the leaves are softened and have a lightly mucilaginous texture.
