I know a lot of people who disdain eating Okra and Saluyot (Jute) leaves because of the thick (often described as mucous-like) liquid that comes with them when they are cooked. These vegetables are wonder foods though, so eating them would be good for your health. Some even say that Jute leaves were eaten by Cleopatra for its anti-aging benefits. It's even easy to grow. No green thumb required. We have plenty of Saluyot grown at at our backyard. Hence this new recipe.
To encourage picky eaters to eat Saluyot, here's my Saluyot Ravioli recipe.
The Recipe
Saluyot/Jute Leaves [A handful. The bigger the better. Separate the biggest ones and sauté the smaller ones]
Ground Pork [1/4 kilo]
Plantain [1, minced]
Celery [A stalk, minced]
Carrots [one small, grated]
Egg [2, beaten]
Flour [2 tablespoons]
Pepper [To taste]
Salt [To taste]
Sugar [To taste]
Tomato Paste [3 tablespoons]
Red Wine [one cup]
Garlic [5 cloves, minced]
Onion [1 head, minced]
Ginger [About the size of a thumb, julienned]
Sesame oil [one table spoon]
Directions
1. In a bowl, mix ground pork, sautéd jute leaves, carrots, celery, onion, garlic, pepper, salt, sesame oil.
2. Beat one egg and add to the mixture.
3. Beat the other egg and add the flour. You will use this as paste to seal in the pork mixture filling with the Saluyot leaves as your wrapper.
4. Dip the jute leaves in egg and flour. Put ample amount of pork mixture filling and top it with another Saluyot leaf. Seal the edges using the egg-flour mixture.
5. In a pan, sauté ginger. Add tomato paste and red wine. Let it simmer. Season with salt, pepper and sugar to taste.
6. Drop the stuffed Saluyot leaves and let them simmer until sauce is considerably thicker and reduced.
7. Serve.
No comments:
Post a Comment