Comments on: Utan Bisaya a la Jane

By: gemma

gemma — Wed, 18 Mar 2009 08:42:20 +0000

about the “laswa”,tip#1 you can try also suwahe (white shrimp) instead of dried fish or dried shrimp to flavor the broth…you know eventhough im bicolana in nature id really love to eat and cook laswa coz im fond of eating veggies, tip#2 you can soak the sliced okra first before cooking it, then the water you used in soaking you can use that for the soup broth,instead of plain water and adding tugabang(saluyot)for slimy effect of the broth why not try my tip, used the soak water from the sliced okra, guaranteed the soup is slimy in consistency…

By: shantelfish

shantelfish — Sat, 22 Nov 2008 03:48:31 +0000

about the “odong,” if its a plain and simple ginisang sardines with sotanghon then it’s a pretty common dish in baguio and la union. but it has no particular name to it

By: diday

diday — Wed, 08 Oct 2008 06:22:51 +0000

My son, Andres, who was born in Australia loves his ‘utan bisaya sabaw and rice’. My mother adds tangkong and a spoonful of ginamos for seasoning instead of the salt. I use the same recipe but with 1 or 2 anchovy fillets, as we don’t have ginamos in Darwin, Australia. It does not have the bisaya umppph, though. Has anyone tried eating maiz (Cebuano version of the couscous)with this? It’s a must.

By: thechef1955

thechef1955 — Wed, 11 Jun 2008 19:08:22 +0000

There are few other names pertaining to “Malunggay”

1. Horseradish Tree Leaves as mentioned by the author of this page.
2. “Kamunggay” in Cebuano Version, I am not familiar with the Hilonggos term.
3. Drumstick Tree Leaves and
4. The scientific terms is “Moringa Oliefera”

I think there are more different terms particularly in our own country since we have 200 dialects all over the Philippines.

As a â€œBisoyâ€ I always referred this as â€œKamunggayâ€. Anyway, my purpose of this contribution is to help us to find this item in mainland U.S.A. I knew that this tree are plenty in Christiansted, St. Croix, U.S. Virgin Island. I was told by my brother that it can be found everywhere and nobody is harvesting it. I wish I can find it where I am now presently. But I doubt that this trees would grow in the winter areas.

By: Ming

Ming — Thu, 24 Apr 2008 17:57:00 +0000

Kanamit guid kaayo tulo laway ko.

By: tootsie

tootsie — Fri, 22 Feb 2008 14:04:00 +0000

yes, lain gd ya basta ilonggo ang magluto sang utan. just this evening,I prepared this utan- unripe green papaya, saluyot, malunggay leaves, okra and shrimps. Shrimp juice is extracted by pounding head & tail of the shrimp and squeezing juice out of it. My husband who is not a tru-bloodied Ilonggo sure like the way I cooked it and ask me to cook another utan the next day.

By: LiL boy BLu

LiL boy BLu — Sat, 08 Sep 2007 13:54:03 +0000

wow!! utan!! hehe!! i really dont like eating utan because i like meat, but since then i saw the pictures above.. i think im starting to like it though^^,.. padayun sa imong site teng!!

By: Jacqui

Jacqui — Sun, 10 Dec 2006 19:30:57 +0000

Laswa is my husband’s most favorite childhood “ulam” and he still rues the fact that I don’t know how to make it. Aside from the lack of proper ingredients (especiallly “tugabang”) where we live, I simply don’t know how despite my Ilonggo father-in-law teaching me. With this post and the follow-up comments, I am encouraged to try my hand on this and hopefully our little ones will love it, too. Thank you, Market Man.

By: Zita

Zita — Sun, 26 Mar 2006 14:11:55 +0000

MM,

You just made me MISS my mother even more. Whenever I write to her I keep reminding her that I miss her cooking. Thanks for posting this. I will try to make it soon. Sniff..

By: maeli'i

maeli'i — Sun, 26 Mar 2006 09:12:48 +0000

I call this pinakbet. I either cook it with shrimp bagoong or perucho bagoong. SOmetimes I cook it too with coconut milk. I also add dahon ng kamote, dahon ng ampalaya, dahon ng sitaw, dahon ng chayote or chinese spinach, which ever is available in the oriental store or in the farmer’s mkt near me…I like butternut or cabocha squash with dried shrimp cook in coconut milk and spicy. I prefer eating cold vegetables cooked in coconut milk with hot rice and bagoong on the side…