Ginisang saluyot with bagoong
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.
- Frozen Jute Leaves Masarap.
- 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.
Masarap Tip: Chewy and slightly slimy—this is the distinctive texture of Saluyot! Serve alongside Inihaw na Bangus for an authentic Ilocano meal.
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.
- Frozen Jute Leaves Masarap.
- 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.
Masarap Tip: Chewy and slightly slimy—this is the distinctive texture of Saluyot! Serve alongside Inihaw na Bangus for an authentic Ilocano meal.
