I usually cook saluyot solo and the usual Ilokano way: napaksiw, napakbet, tinimtiman, inalseman. Whatever you may call it, it's the same: soured, with either plain vinegar or with souring agents such as sour fruits like pias, kalamansi or dalayap juice, green mango, young tamarind (fruit and/or leaves) and even with lubeg fruit. But for me, the best alsem to cure a paksiw a saluyot is the famous suka iloko (sugar cane vinegar) right from the Ilocos.
Here, I made another tinimtiman a saluyot, soured with sugarcane vinegar, and this time, I added a grilled buntiek (small mudfish; also called attasi, and if larger, it's burikaw or just the generic name dalag) to add more flavor for an absolutely gorgeous and delicious pinakbet a saluyot.
Just take a look at it, how amazing this beloved Ilokano dish has become:
These are the blessed buntieks that I grilled. One of them luckily mingled and blended with my pinakbet a saluyot:
Here are just photographs of the heavenly dish I painstakingly created, enough perhaps to titillate your palate. But surely, you folks want to know how it came to be like this, one of the most delicious thing that I happen to cook, from the plainest of all, the lowly saluyot, now made a kind of exotic gourmet dish with that grilled buntiek atop it, basking in its all glorious deliciousness.
I just spiced it with lots of garlic, onions, ginger and of course, bugguong and suka iloko. I let the concoction boil quickly and simmer before adding the saluyot. I also added here leaves and stalks of young sweet onions. I didn't add water, I just let the bugguong and vinegar and the natural moistness of the saluyot leaves form and concoct a wonderful broth. I cooked it in low fire, slowly, so it will not burn underneath (maksetan).
I cooked the saluyot until all is wilted and a kind of slippery, and then I added the natuno a buntiek and let the broth simmer and thicken until almost dry. I made sure there is a broth left to flavor the tinimtiman and the steamed rice thereafter.
Here, I made another tinimtiman a saluyot, soured with sugarcane vinegar, and this time, I added a grilled buntiek (small mudfish; also called attasi, and if larger, it's burikaw or just the generic name dalag) to add more flavor for an absolutely gorgeous and delicious pinakbet a saluyot.
Just take a look at it, how amazing this beloved Ilokano dish has become:
These are the blessed buntieks that I grilled. One of them luckily mingled and blended with my pinakbet a saluyot:
Here are just photographs of the heavenly dish I painstakingly created, enough perhaps to titillate your palate. But surely, you folks want to know how it came to be like this, one of the most delicious thing that I happen to cook, from the plainest of all, the lowly saluyot, now made a kind of exotic gourmet dish with that grilled buntiek atop it, basking in its all glorious deliciousness.
I just spiced it with lots of garlic, onions, ginger and of course, bugguong and suka iloko. I let the concoction boil quickly and simmer before adding the saluyot. I also added here leaves and stalks of young sweet onions. I didn't add water, I just let the bugguong and vinegar and the natural moistness of the saluyot leaves form and concoct a wonderful broth. I cooked it in low fire, slowly, so it will not burn underneath (maksetan).
I cooked the saluyot until all is wilted and a kind of slippery, and then I added the natuno a buntiek and let the broth simmer and thicken until almost dry. I made sure there is a broth left to flavor the tinimtiman and the steamed rice thereafter.
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More...
- saluyot a napakbet iti lubeg, lubeg-soured saluyot stew
- dalag/attasi/burikaw/buntiek (mudfish, snakefish)
- classic dinengdeng: rabong & saluyot
- saluyot and rabong variation--with bulong-sili, kalunay and utong
- saluyot & tarong
Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!
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ReplyDeleteSaluyot & buntiek, a tangy stew with grilled mudfish, offers a rich taste of tradition, much like how joe alwyn movies and tv shows reflect depth and cultural storytelling. Just as this stew blends local flavors for a comforting experience, Alwyn's performances captivate audiences with emotional layers and authenticity.