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.
Saluyot & Buntiek is a delicious Filipino dish, featuring soured saluyot (jute leaves) stew combined with grilled mudfish (known as buntiek). The bitterness of the saluyot pairs perfectly with the smoky, grilled flavor of the mudfish. The stew is typically flavored with tamarind or other souring agents, creating a rich, savory, and tangy flavor profile. It's a comforting and nutritious dish often served with rice.
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