Saluyot Delightful Cooking

The best of Ilonggo specialties such as Kalabasa with Saluyot, Rellenong Alimasag, Sinigang na Bulalo (Ilonggo style), Crispy Crablets and Halaan Kalabasa Soup.

Kalabasa with Saluyot

1 bunch sayote tops
1 pc red onion
2 pc tomato
1 bunch saluyot
½ kg kalabasa
200 g fresh alamang
2 tbsp salt
10 c water

Wash talbos ng sayote; drain and slice 2-inch long (get only the young stem and leaves). Set aside. Wash saluyot and drain; get the young leaves. Set aside Wash fresh alamang and drain.

Pell and slice onion. Wash and slice tomato. Set aside.
In casserole, bring to boil water, salt, tomatoes and onion for 3 minutes. Add sliced Kalabasa.

When half-cooked, add talbos ng sayote, saluyot leaves and fresh alamang. Stir and allow to simmer 5-10 mins. Or until cooked.
(Don’t overcook vegetables)

Sinigang na Bulalo
(Ilonggo style)

1 kg bulalo
½ kg camias
1 pc red onion
4 pc tanglad
1 tbsp whole black pepper
30 c tanglad
2 tbsp atsuete
1 ½ tbsp salt
½ pc small-size langka
6 pc sili, long

Wash bulalo, set aside, Pell and slice onion into quarters.
Wash and pell langka; slice ½ inch thick. Extract 2 tbsp atsuete in 6 tbsp water. Remove end of camias; slice ½- inch thick diagonally (slant). Wash tanglad. Set aside. Wash sili. Set aside.
In a casserole, bring to boil bulalo until tender. Add onion, black pepper whole, tanglade, camias and langka. Boil for 3 minutes. Add atsuete extract, stir.
Continue stimmering until langka is tender. Add salt and sili. Boil for 1 minute then taste. Remove from fire. Serve.


Rellenong Alimasag

1 kg crabmeat
1 clove garlic
4 pc potato
1 pc red onion
60 g raisins
½ tbsp whole black pepper, ground
60 g green peas
5 pc chicken egg
2 pc red bell pepper
4 c Minola oil
2 pc green bell pepper
2 pc tomato
40 pc crab shell
2 tbsp margarine

Peel and slice potato into medium cubes. Wash. Fry for 2 minutes. Drain oil and set aside. Wash, peel and slice onions. Peel and slice garlic, set aside. Wash and slice tomatoes, set aside. Slice and remove seeds of sili red and green. Slice into medium cubes. Set aside. Saute garlic to margarine until golden brown. Add onion and cook until wilted. Add tomatoes and cook until mushy. Add black pepper and salt. Stir. Add crabmeat, stir. Cover. Simmer for 5 minutes. Taste. Set aside and cool.

With a wire whisk, scramble 5 pc chicken egg until bubbles appear. Fill crab shell with 50 g cooked crabmeat. Cover stuffed crab shell. Deep-fry for 3 minutes or until light brown. Drain excess- oil. Serve.

Halaan- Kalabasa Soup

2 kg halaan (claims)
1 pc onion
1 ½ kg squash
½ kg pork ribs
3 tbsp black beans
1 tsp salt
1/8 c cooking oil
½ bunch maluggay leaves
1 clove garlic

Wash halaan thrice. Drain, set aside. Wash pork ribs, Drain, set aside. Peel and wash Kalabasa, discard seeds, slice, set aside. Wash and drain black beans. Wash lemon grass, pound root end, aside. Wash and drain malunggay, discard stem (get only the leaves), set aside.

In clean casserole, combine sliced kalabasa, pork ribs, lemon grass, water and salt. Bring to boil for 5 minutes. Reduce fire. Continue simmering until tender. Remove squash, mash until very smooth in consistency (use fine mesh stainer). Add mashed squash to the boiling meat. Continue boiling until meat is tender. While slimmering, in a clean work, sauce garlic until golden brown. Add onion and cook until waited. Add black beans, stir slimmer for 1 min. Add halaan and stir. Add sautéed halaan to the simmering meat. Add salt to taste. Add malunggay leaves. Ready to serve.

Crispy Crablets

1 kg crablets
1 tsp ground black pepper
½ c Tanduay ESQ
1 tbsp salt
4 c cooking oil

Wash Crablets; drain thoroughly. In clean mixing bowl, combine crablets, Tanduay ESQ, salt and ground black pepper. Mix and marinate for 15 minutes. Drain.

Sprinkle and mix Flour to marinated crablets. Heat oil in a work. Deep-fry crablets until a golden brown. Drain excess oil. Serve with vinegar sauce.


October 24, 2002 Philippine Daily Inquirer

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