Inaslum

If the Ilocanos have the Dinengdeng, Mindanaoans have Law-uy, Visayans have the Utan then in Romblon they have Inaslum. Unlike most of the vegetable soup in the Philippines where there is a set ingredients for it to be called like such, Inaslum is the opposite, basically it’s just a soup dish prepared with any available fresh vegetables in season, hence you will have a different looking dish during the rainy season compared to the summer. Cooking process is quite different as well as some Inaslum does not need to be sautéed, it’s just boiled vegetables then lightly seasoned, making this the healthiest compared to other vegetable dishes found in the Philippines.


Common vegetables used for Inaslum are bottle gourd, okra, snake beans and water spinach but it’s not limited to it. Today we will be making this dish, but I did some minor changes to the traditional recipe to give it some flavour hence I sautéed a bit of fatty pork together with garlic and onions. Yes, it turned out to be yummy!

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Inaslum

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Inaslum is a Filipino vegetable soup dish from Romblon prepared with any available fresh vegetables in the region in season, common vegetables used are bottle gourd, okra, snake beans and water spinach.


Scale

Ingredients

  • 2 cups sliced bottle gourd (upo)
  • 12 pcs okra, sliced in half
  • 1 bunch sitaw, cut into 1 1/2-inch sections
  • 1 bunch spinach or kang kong
  • 150 g fatty pork, sliced
  • 1 large while onion, sliced
  • 4 cloves garlic, minced
  • fish sauce
  • oil
  • water

Instructions

  1. In a pot add a small amount of oil the add pork, let the fat render and cook until brown.
  2. Add garlic and onions, sauté until fragrant,
  3. Add sitaw, okra and upo. Pour enough water to cover the vegetables, then bring it to a boil. Simmer for 5 minutes.
  4. Add spinach, season with fish sauce. Cover the pot then turn the heat off, let the residual heat cook the vegetables. Serve with Taghilaw or any meat viands.

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