Ginisang Saluyot Na May Sweet Corn Kernel At Pritong Tilapia

In the Philippines Corchorus olitorius is known as saluyot. It is commonly consumed as a leafy vegetable together with bamboo shoots. But here in abroad I can’t  find fresh bamboo shoots so I used sweet corn kernel .

This dish is dominated by the lingering aroma of Saluyot , ginger and the sweetness of Corn  that clamber for your attention in every spoonful of this flavourful dish. The leaves of Saluyot are rich in beta carotene, iron, calcium, and vitamin C.

In a pot over medium heat, heat olive oil. Add ginger, onions, tomato and garlic and cook until translucent and aromatic. Add the corn and cook, stirring occasionally. Add the Fried Tilapia  and continue to cook for about 1 to 2 minutes. 

Add chicken stock and lemon grass and bring to a boil. Add Saluyot leaves. Lower heat, cover and simmer until done .Season with patis or salt and pepper to taste.  Serve hot. Enjoy!

Spicy Kangkong Adobo sa Gata With Shrimps

Any Kangkong Recipes is very popular in Philippines. Aside for Adobong Kangkong I love to cook also Kangkong with Coconut Milk and Shrimps.

Very easy to prepare. In deep pan, saute the ginger, garlic and onion in cooking oil . Wait  until the onion is translucent. Add crushed red pepper and shrimps. Cook until the shrimp is half cooked. Add the coconut milk and simmer in low heat. Add the kangkong . Simmer until cooked. Season with salt to taste. Remove from heat. Serve hot with White Rice. Enjoy!