Steamed Alugbati / Spinach. Like spinach, alugbati contains a variety of different nutrients, antioxidants and phytonutrients. You can eat it baked, boiled, fried, sautéed or steamed. It goes well with salads, smoothies and stews.
Alugbati is rapidly gaining popularity worldwide. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach. Alugbati is also called vine or Malabar spinach. You can have Steamed Alugbati / Spinach using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Steamed Alugbati / Spinach
- It’s 250 g of spinach, cleaned and stalks removed.
- Prepare 2 tbsp of soy sauce.
- You need 1 tbsp of sugar.
- It’s 1 tsp of pepper.
- You need 1 of onion, chopped divided to two halves.
- You need 1 tbsp of Bagoong.
- Prepare 4 cloves of garlic chopped.
Alugbati is usually steamed and eaten as a vegetable, but it yields a thickening starch when boiled heavily. Recipes developed by Vered DeLeeuw How to steam spinach. It's a very easy recipe that requires no special steamer. Dip alugbati leaves one at a time, letting excess batter drip off.
Steamed Alugbati / Spinach instructions
- Prepare your steamer..
- Except half of onions and bagoong, toss all ingredients in a deep plate..
- Once your steamer is ready, steam the spinach for about 5 minutes..
- Once cooked, remove from steamer and top with the remaining onions and the bagoong..
- Serve hot.
Malabar spinach is an inherent to tropical Southern Asia which was originated from Srilanka or India, Indonesia. Malabar spinach is found plentiful in Philippines, Malaysia, Caribbean, Tropical Africa. Alugbati leaves are also known as Malabar Spinach. It is named after the place where it is found. Just like the other green vegetable, this leaves also have. Видео Alugbati (spinach) recipe. канала Lani Abon. Показать.