Law-uy Recipe -A good soup is always nice to have once in a while. In Filipino cuisine, there are a variety of things you can put in a soup. Among these variety of soup dishes is a vegetable soup. A vegetable soup may not seem like much, but if you are look for something warm and on the healthy side. There is more than a few vegetable stews and soups to choose from in Filipino cuisine. There are even some vegan options to classics such as Vegan Filipino Spaghetti and Vegan Kare Kare.
When you’re talking about Law-uy, you should know it is just one term for a specific dish. That dish is sinabawang gulay. Sinabawang gulay is the umbrella term for vegetable soup in Filipino cuisine. It can be found throughout the country and is known by different names in different regions. For example, it is called bulanglang na gulay in Batangas, sabaw na utan, law-oy, utan bisaya, or utan kamunggay in the Visayas Islands and Mindanao, and laswa in Western Visayas.
What is in a Law-uy Recipe?
Law-uy is just the more bisaya term of the dish and known by many. This dish is made with lots of healthy leafy vegetables like moringa leaves, mustard greens, pepper leaves, and pechay, and cooked with onion, tomato, garlic, and ginger in a yummy broth made with seafood stock or patis.
You can also add lemongrass and siling haba to the broth. Other veggies like okra, calabaza, eggplant, yardlong beans, bitter melon, calabash, chayote, green papaya, and taro tubers are also used in the dish. Sometimes, depending on where you are, you might find dried fish, shrimp, mussels or clams in it too.
Law-Uy
Ingredients
- 200 g fatty pork cubed
- 4 pcs medium Asian taro cut into 1/2-inch sections
- 1/4 section butternut squash cubed
- 1 bunch saluyot
- 1 long patola / luffa sliced
- 12 pcs okra
- 2 pc eggplant sliced
- 1 stalk lemongrass pounded
- 1 red onion sliced
- 1 thumb-size ginger thinly sliced and pounded
- 4 cloves garlic minced
- 5 cups water
- salt
- freshly ground black pepper
- oil
Instructions
- First, season the pork generously with some salt and pepper.
- Heat up some oil in a wok and fry the pork until it’s a beautiful golden brown color. Once done, set the pork aside and let’s move on to the next step.
- In the same wok, sauté some garlic, onion, and ginger to really bring out those flavors. Pour in some water and add taro and lemongrass, and let it simmer for about 10 minutes. Then, add in some eggplant, squash, and okra, along with the fried pork, and let it all simmer for an additional 5 minutes.
- Next, add in some patola and let it continue to simmer for 2 more minutes.
- Finally, stir in some saluyot and let it cook for just 1 more minute. Season the dish with some salt and freshly ground black pepper to taste, and it’s ready to serve.
Other Options for Vegetable Dishes or Soups
If you want to enjoy even more vegetable dishes, then you should try Poqui Poqui. But if you don’t like eggplant, then you may like other vegetable dishes like Ginataang Gulay, Suam na Mais, or Ginisang Sayote. There is no shortage of ways you can cook a vegetable in Filipino cuisine, especially if it involves a soup or a stew. Some examples of this include Dinengdeng and Pinakbet. You can even explore a few vegan options if you feel up to it. There are some other classics that have a vegan twist to them such as Vegan Tapa and Vegan Arroz Caldo.
