Vegetable soups in Filipino cuisine
This article needs additional citations for verification. (March 2014) (Learn how and when to remove this template message)
|Alternative names||utan, utan bisaya, law-oy, laswa, sinabawang gulay|
|Place of origin||Philippines|
|Associated national cuisine||Filipino cuisine|
|Main ingredients||various leafy vegetables|
|Similar dishes||Okra soup|
|Cookbook: Filipino vegetable soup Media: Filipino vegetable soup|
The dish usually consists of leaves of Moringa oleifera (known in the Philippines as kamunggay, marunggay, balunggay and malunggay), okra, pumpkin or squash (kalabasa or calabasa), leaves of Basella alba (alugbati), the long, slender oriental variety of eggplant (talong or tawong), ginger root (luya or luy-a), tomatoes (kamatis), yard long beans (sitaw, batong or balatong), taro root (gabi), scallion (sibuyas dahon) and may contain Chinese cabbage or headed cabbage (repolyo), lemon grass (tanglad), Momordica charantia (ampalaya), young luffa (patola), unripe papaya (kapayas), and chayote (sayote).
It may also be seasoned with pork, beef, chicken, fish stock and salt. Variations of this dish may contain coconut milk. Other variations may contain fresh or dried fish (bulad or uga), shrimp, mussels or clams. In the United States where Moringa oleifera may be hard to find, clover leaves may serve as a substitute.[speculation?]
- "Ilonggo Food: Laswa Recipe". Retrieved 18 December 2017.
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|