Gule Magalang ulit! Reasons why I cooked this again? Number 1 – walang kalabasa nung magluto ako nito nung nakaraan. The mister forgot to buy it. Number 2 — ka-text mate na namin ang tindera ng talbos ng sayote. Remember I told you na ang Talbos ng Sayote (sayote tops) is not a common vegetable here in the wet market near us. So we told our suking tindera to text us when there’s one available -p- and meron today. Yehey!
At Number 3 – Pandemic, we need a healthy diet.
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Gule Magalang (or Gulay Magalang) is a kapapampangan dish of stewed vegetables made mostly of those that are grown at home in the province. Usual ingredients are talbos ng sayote, sayote, patola, eggplant, squash, and squash blossoms. Today, I added bunga ng malunggay and okra to make it healthier.
Ano pa bang ibang dish ang alam nyo na nilalagyan ng talbos ng sayote? Share nyo naman para mailuto ko rin.
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- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 white onion, chopped
- 500g shrimp, shells removes and deveined
- 2 tbsp shrimp paste (bagoong)
- 2 cups water
- 2 cups squash, cut into cubes
- 2 patola, sliced lengthwise and sliced into bite size pieces
- 12 okra, halved
- 1 1/2 cup bunga ng malunggay
- 1 cup squash blossoms
- 1 bunch (around 4 cups) Sayote tops or talbos ng sayote
- 1 sachet Maggi Magic Sarap
- 2 tbsp patis (to taste)
- Heat oil in a wok. Sauté garlic and onion until onion becomes translucent.
- Add the shrimps and cook until it turns pink.
- Add the shrimp paste and water. Mix Well.
- Add the squash ang patola and cook for about 4 minutes.
- Add the bunga ng malunggay and okra
- Season with patis and/or Maggi Magic Sarap
- Add the sayote tops and cook until wilted.
- Add the squash blossoms, simmer for 30 seconds.
- Turn off heat and transfer to your serving plate.