ID:340
Recipe Name:Labong con Saluyot (Ilokano Dish)
Name: Pautenio I. Agimas
Email: yotyo_69@yahoo.com
Date: August 24, 2005
Category: Vegetables
Category: Vegetables
Nationality: Other Asian
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Number of servings: None
Calories Per Serving: None
Preparation Time: None
Difficulty: Average
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| Ingredients: |
Left Ingredients:
Bamboo shoots (English) or labong (Tagalog) or Rabong (Ilokano)
Mollokiyah (Arabic) or Saluyot (Ilokano)
Onion (cut quarterly)
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Right Ingredients:
Anchovies or Bagoong
Fried Fish or Shrimp (fresh of Dried)
Water
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| Cooking
Instructions: |
Instructions: 1. Place water on a casserole (amount depends on your needs) with the fried fish or shrimps and boil it.
2. When water is boiling, place a portion of Anchovy or bagoong (amount depends on the saltiness of your desire) in a small bowl and add boiling water and stir, whereby the the anchovy will be dissolve on the boiling water. Be sure to use strainer when pouring the anchovy sauce back to casserole.
3. Place the Bamboo shoots and Saluyot at the same time and boil.
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| Serving Suggestion: |
None
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| Additional Comments: |
There are two types of Bamboo shoots (cooked and raw)sold on markets. The raw bamboo shoots of course should be cooked well, also saluyot should be well done.
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| Preparation Time: |
None
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| Number of servings: |
None
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| Calories Per Serving: |
Naimas
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| Degree of Difficulty: |
Average
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| Pictures: |
None
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