June 4, 2010
3 cups water
6 cups saluyot leaves
2 tbsps calamansi juice
1/2 cup tomatoes, sliced round
1 medium onion, sliced crosswise
1. Boil water in a saucepan.
2. Add saluyot leaves and cook for 5 minutes. Drain and put cooked saluyot leaves in a platter.
3. Extract bagoong flavor in 2 tbsps hot water. Strain. Discard pulp and set aside.
4. Season leaves with a mixture of bagoong and calamansi juice.
5. Garnish with tomatoes and onion rings.