Nothing boring about this boiled vegetable soup. Law-uy is a popular dish in Visayas and Mindanao, which is known to get its subtle yet enriching flavors from the used slow-boiled crop vegetables. Rice washing is used for the broth creating more depth to the soup. Perfect for vegans who prefer the goodness of vegetables.
Makes 5-6 servings
3-4 cups Second rice washing* (pangalawang hugas-bigas)
1 thumb-sized Ginger, peeled, cut, and crushed
2 stems Green onion leaves, cut into 1-inch pieces
1 wedge Squash, cubed
3 Saba bananas, cut into 3 slices
3 Eggplants, cut into 2-inch pieces
6 Okras, ends trimmed, cut into 3 slices
1 Tbsp Patis
1 bundle Alugbati leaves
1 cup Malunggay leaves
- In a medium saucepot, boil second rice washing with ginger and onion leaves. Once it boils, add squash, bananas, eggplants, and okras. Continue to boil the vegetables for 6-8 minutes. Season with patis.
- Lastly, add alugbati and malunggay. Boil for another minute and turn off heat. Taste and adjust seasoning. Serve hot.
How to obtain rice washing: When cooking rice, rinse grains in water and throw out the first wash. Add more water and stir rice with fingers. Pour out rice grains into a strainer, reserving the second rice washing for this dish. The starch from the rice grains gives the law-uy a more viscous, nutritious broth.
Recipe by Mike Aviles, Mateo Ty, and Millet Aviles Ty of Lachi’s
Photographed by Krizia Cruz
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