Thursday, April 25, 2013


I typically don't post food pictures online, but lately I've been loving to cook and eat a native dish, called law-uy.  What makes this simple soup (or sabaw) is its signature taste of the dark, leafy green plant rich in vitamins and minerals, called Malunggay (or Kalamunggay in Visayan).  Malunggay, is also known as the "miracle" tree because it has so many medicinal benefits including; anti-inflammatory, antioxidant, antimicrobial, and reproductive health.  The tree grows in tropical climates and has been used for thousands of years all across Asia and India.  The immediate benefits after eating law-uy are feeling relaxed, light and fulfilled and not overly stuffed, especially when eaten for dinner, which allows for a restorative night's sleep.

Here's a simple recipe for cooking law-uy using malunggay leaves.

(4) cups of water
1/4 kilo of fresh fish, like tuna steak, cut into 3 inch chunks
(3) cloves of garlic smashed and diced
(1) golf ball size chunk of ginger peeled and diced
(2) whole green thai chili peppers washed and slit length-wise with a knife
1/8 slice of fresh kalabasa (or orange squash), washed and cut into 1 inch chunks
(1) clump of fresh green onions washed; cut and discard roots and tips
      cut the remained stem into 4 inch pieces
(2+) cups of malunggay leaves washed and pulled from the stems
      salt and pepper to taste

Serves 2-4

Bring water to boil, add the fresh fish, garlic, ginger, pepper, kalabasa, salt and pepper. Cook ingredients for five minutes or until the kalabasa is tender.  Add the green onion and malunggay and boil for one minute.  Turn off the heat and simmer the sabaw mixture until ready to serve.  Serve with your favorite grain of cooked rice on the side.



  1. i have not yet tested itbut i think i shoud

    1. Arthur if you can get your hands on malunggay, this classic native sabaw is a must try. The malunggay is the essential ingredient. Happy cooking! and thanks for reading the blog.