This morning’s breakfast was not something special. No it’s not some continental brekky nor any Asian morning delight. It’s salad alright, one of my mother’s kitchen concoctions. Fresh from her garden she tossed and turned a delightful salad.
Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is known under various common names, including Pui, vine spinach, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, malabar spinach and ceylon spinach among others. – Wikipedia
Mother’s salad is not for all. Her’s was made of the local green called Alugbati. Savory and flavorful that is natural for the northern taste buds.
Mother’s Alugbati Salad
Blanch some Alugbati tops until the stalks are soft. Remove from the water and set aside.
Slice some cherry tomatoes and toss it in the bowl of blanched Alugbati.
Throw in some salted egg(s) and drizzle with some Ilocano flavor called “bagoong” or fish paste.
Like I said, mother’s salad is not for everyone. If you are squeamish and does not appreciate the tangy flavor of the greens and the fish paste, you can find some substitute.
- Camote tops to replace Alugbati
- Iodized salt in place of bagoong
Because the bowl was colorful, I decided to post in my Instagram account and surprisingly created a bit of rave from friends in the urban jungle. Some have asked for the recipe and I was glad to share. The same reason I am posting it here today.
It’s local…cheap…fresh and healthy!