SOP (Saluyot, Okra and Pechay)
SOP…named after its main ingredients which are Saluyot, Okra and Pechay. Bush Okra/Tossa Jute/Jute Mallow or Saluyot for Filipinos is a green leafy vegetable rich in beta-carotene for good eyesight, iron for healthy red blood cells, calcium for strong bones and teeth, and vitamin C for smooth, clear skin, strong immune cells, and fast wound healing. It is widely available here in the Middle East because of it’s native north-African origin where African-Arab have it on their recipes. This vegetable is a favorite of mine and popular among Ilocanos like me. Traditionally it is cooked with labong (bamboo shoots) served with inihaw na bangus (broiled milkfish) but this time I don’t have the luxury of having fresh bamboo shoots here in the Middle East and I don’t like the taste of those in cans, so I came up with this alternative way. Hope you like it!
Ingredients:
a clove of garlic finely chopped
medium-size onion finely chopped
2-3 handful leaves of Saluyot trimmed-out of its stem
2-3 handful bunch of Pechay leaves and stalks cut into pieces
200 grams. of Okra cut into an inch in length
a thumb-size ginger cut into slices
2 tbsp. oyster sauce
2 tbsp. soy sauce (lauriat or kikoman is recommended)
2 tbsp. white vinegar
half tsp. of sugar
fish sauce to taste instead of salt
pepper
oil
-sauté garlic, onion and ginger until it its golden brown, add okra and stir it in the oil for a couple of minutes followed by the pechay and saluyot
-mix it slowly while adding the remaining ingredients, avoid breaking up the okras
-simmer it for a while until it is done
Serve immediately with fried/broiled fish and a steamed hot rice
makes 2-3 serving
