Laswa is to the Ilonggos as what dinengdeng and pinakbet are to the Ilocanos. These are mainly vegetables based dishes with a few meats and seafood. What makes laswa different is that guinamos or bago-ong is not part of the recipe. In both Ilocanos dishes, bago-ong is a major flavour enhancer giving both dishes a distinct bago-ong taste. Laswa, on the other hand, is a tamer version since guinamos is rarely used and it just relies on garlic, onion and tomato plus a little salt as flavour enhancer. Thus, it is a perfect combination with fried or grilled fish or pork!
Here's the basic recipe for the Ilonggo favorite - Laswa
- Kalabasa cubes
- Okra slices
- Eggplant slices
- Sigarilyas slices
- Patola slices
- String beans
- Takway (optional)
- Puso ng Saging (optional)
- Alimasag, dilis, shrimps, daing na isda (optional)
- Garlic, crushed
- Onion, quartered
- Tomatoes, sliced
How to cook Laswa
- Wash all the vegetables and arrange them in a pan with the hard vegetables (kalabasa, okra) at the bottom.
- If you are using seafood, place them on top of these vegetables.
- Place garlic, onion and tomatoes on top plus add salt.
- Add little amount of water just not to burn the vegetables. Their juices will just be "extracted" in the cooking process.
- Cover and cook for 10-15 minutes or until all the vegetables are cooked to your liking - you can have these veggies half-cooked. You can also opt for a soupy laswa by adding more water and seasoning with more salt.
- Transfer in a dish and serve.
Note: There are no measurements in this recipe since you just throw-in the available vegetable ingredients and adjust the seasoning (esp. salt) on the amount of vegetables.
Here are a few more laswa variations with the addition (or "subtraction") of few ingredients.
|Laswa with kasag and takway|
|Laswa with Dilis|