How to cook Denengdeng na Labong at Saluyot
- 1 medium sized tilapia, cleaned, scaled and gutted
- 1/2 cup cooking oil
- 2 cups labong, julienned
- 1 small onion, peeled and quartered
- 1/2 cup bagoong (Filipino fermented fish sauce)
- 1 bunch saluyot, leaves separated from stems (about 4 cups leaves)
- Salt and pepper to taste
- Wash fish and make sure innards are completely removed. 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, add about 4 cups and bring to a boil. Add labong and cook for about 7 - 10 minutes or until tender. Drain labong and discard liquid.
- In another pot over medium heat, combine 5 cups of water and onion. Bring to a boil.
- In a bowl, combine bagoong with 1/2 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 3 - 5 minutes. Add fried fish and cook for another 3 - 5 minutes to slightly soften. Add saluyot leaves and continue to cook for about 2 - 4 minutes or until just wilted. Season with pepper to taste.
- Serve the Denengdeng na Labong at Saluyot with steamed plain rice.
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
The Denengdeng na Labong at Saluyot is a recipe easy to cook and so good!
The Denengdeng na Labong at Saluyot
is a boiled vegetable dish made with bamboo shoots and jute leaves cooked in a broth seasoned with fermented fish sauce.
This recipe for Denengdeng na Labong at Saluyot serves/makes: 4 servings
The Denengdeng na Labong at Saluyot recipe is adopted from The Philippine Cookbook.
Main Ingredient: Tilapia
Preparation Method: Soup/Stew