Friday, 19 October 2012

Dinengdeng nga Sabong ti Karabasa ken Saluyot





My youngest nephew had been sick.  He was admitted to the hospital for two nights due to UTI and tonsillitis.  He's now well and restless as always.  Kids.  They always give us all a scare specially when there body temps rise to almost 40 degrees celsius. sigh... At least I've been learning from them.  Now, I know  what to do with our kids when we get in the same situation :-)

Anyways, Mammy just found out that there are saluyot (jute) growing in a vacant part of our backyard so she decided to cook dinengdengSaluyot or jute for those who doesn't know it to be edible may regard it as weeds.  Let's see, I found these information about jute from the website of the Philippine Bureau of Plant Industry (check their website at www.bpi.da.gov.ph


Jute is an erect, grabrous, annual plant or shrub, growing up to 2 meters high.  The leaves are ovate, laceolate, toothed margins.  Flowers are solitary with yellow petals on the axils.  The fruit is a capsule with many black seeds. 

Adaptability
Jute or “Saluyot” is cultivated over a wide range of environments.  The plants grow well under hot, wet in the lowland tropics. It is also responds especially to warm, humid weather and is often grown near riverbanks and waste places.  Cold weather and severe periods of drought can kill the crop.  A loam or silty-loam soil and plenty of organic matter is ideal.  It tolerates soil pH of 4.5 to 8.0, but more extreme pH conditions will reduce the availability of iron in the soil.
It is a short day plant, hence, short production suffers because of flowering during the months of November to February.

Uses/Importance
Jute mallow, jew’s mallow or jute is famous for its sturdy natural fiber but there are cultivars that are cultivated as a leafy vegetable. The leaves are used fresh or dried.  They can be stored after drying and used later on during periods of scarcity.  The leaves become mucilagious when cooked, a trait of this crop, which highly appreciated.


Adding to the saluyot is the sabong ti karabasa (squash flower) that she bought from an old lady peddling some local vegetable produce who begged Mammy to buy so she could go back to her home in one of those far-flang barrios in our town.  Yes, she used the flower of the squash not the squash fruit.  I wonder if pumpking flowers are similarly edible?  hhhmmm

Here's another less contrive way to satisfying the Ilocano palate and filling the tummy :-)  
Click Dinengdeng  for more dinengdeng / inabraw recipes


DINENGDENG NGA SABONG TI KARABASA KEN SALUYOT

(www.myfresha-licious.com)

Ingredients


Sabong ti karabasa (Squash flower) - 2 bundles
Saluyot (jute leaves) - 2 handful
Utong (Long beans)- around 15 pcs
Bagoong Patis - 3 tbsp
Ripe tomatoes, diced - 2 medium
Ginger - 1/2 of a thumbsize
Garlic, crushed - 5 cloves
Onions, diced - 1 medium
Water - 2 cups
Fried Tilapia


Cooking Procedure:

1. In a pot, mix together the water, onions, garlic, ginger, tomatoes, and bagoong patis.  Bring water to a boil under medium fire.

2. Put-in thelong beans and jute. Cook in medium fire for about 5 minutes or until the veggies are half-cooked.

5. Add the squash flower and cook for another 2 minutes or until the squash flowers are almost wilted.

6. Add the fish. Let it simmer for a few minutes then remove from fire.

How do I enjoy dinengdeng?  As long as there is a teaspoon full of sugar, I'm so ok with it :-)


© Fresha-licious (19October2012)


2 comments:

  1. My wife tried out your recipe the other night with fried bangus and the family loved it :)

    ReplyDelete
  2. Hi. Your wife must be a good cook then :-)

    ReplyDelete