728x90 AdSpace

  • Latest Post

    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Friday, September 5, 2014

    Pinangat na Saluyot

    I prepared this to test and taste how good it is.

    "What Is Saluyot
    Scientific Name: Corchorus olitorius

    Also knows as:
    Saluyot (Tagalog), Jute, Jew’s mallow, Egyptian spinach,  jute mallow, bush okra, West African sorrel (En), Chang shouo huang ma (Ch). Krinkrin (Fr)
    Saluyot (Corchorus olitorius) is an edible leafy vegetable that is a member of the  genus Corchorus, classified under the subfamily Grewioideae of the family Malvaceae. Saluyot is widely found in tropical and subtropical areas from Asia to Africa valued as food and for its strong fiber. Saluyot has long been used as food staple since ancient times by Jewish people and Egyptians hence derived its English names Jew’s mallow and Egyptian spinach".

    Source: http://www.medicalhealthguide.com/articles/saluyot.htm

    3 cups saluyot leaves (washed and cleaned)
    2 small tomatoes
    1 small onion
    salt to taste


    1. In a pan put all the ingredients and cook over medium heat, when simmering mix well, add salt to taste then continue simmering until done.
    2. Serve and enjoy.

    • Blogger Comments
    • Facebook Comments


    1. Wow, I like saluyot although others don't like it because it's slimmy they say hehe.
      We sautee saluyot with garlic and that's it :)

      1. that sounds great, I might cook it too :)

    2. Do we need to add oil to sauted or just put all the ingridients to a pan and cover? Thanks po and GOD bless us all


    Item Reviewed: Pinangat na Saluyot Rating: 5 Reviewed By: Melys Kitchen
    Scroll to Top