Lauya de Palanyag

🍲🐟 Experience the taste of Paranaque with Lauya de Palanyag! 🌿🔥 It’s a bowl of comfort that will warm your heart and satisfy your cravings! 😋 Lauya de Palanyag: A hearty Filipino soup with tender meat, vegetables, squash, sweet potatoes, saba bananas and flavourful broth.

In the heart of Parañaque, there’s a beloved traditional dish that graces the tables of many households — Lauya de Palanyag, also known as Lauya ng Paranaque. This hearty and comforting dish has been passed down through generations, filling homes with its sweetish broth and an array of delightful ingredients. Today, I invite you to discover the rich flavours and cultural significance of this local favorite.

Lauya de Palanyag shares similarities with the well-known pochero, but it has its own distinct elements. Originally hailing from Barangay La Huerta, this dish stands out for its use of achuete seeds instead of tomato sauce, giving the broth a vibrant red hue. The sweetness in the broth comes from the addition of panutsa, a traditional unrefined cane sugar. It is also one of the few Filipino dishes that used chives which gives it that raw onion taste and aroma. This combination of flavours creates a unique taste experience that sets Lauya de Palanyag apart and these three major ingredients are required to get the most authentic flavour.

To prepare this dish, you’ll need beef or pork as the protein base. The meat is simmered with a medley of vegetables, including saging na saba (cooking bananas), repolyo (cabbage), kalabasa (squash), pechay (Chinese cabbage), and kamote (sweet potato). These ingredients come together to create a harmonious blend of flavours and textures. Kutchay (Chinese leeks) and sibuyas (onions) add aromatic notes, enhancing the overall taste profile.

No Lauya de Palanyag is complete without its classic side dish — ensaladang talong. This refreshing salad features eggplants mashed with garlic, offering a delightful contrast to the rich and savory flavours of the main dish. The combination of warm Lauya de Palanyag and the cool, tangy ensaladang talong creates a well-rounded dining experience.

Lauya de Palanyag is a dish that brings people together, often served during gatherings and special occasions. The tender meat, flavourful broth, and vibrant vegetables make it a comforting and satisfying meal. Traditionally enjoyed with steamed rice, this dish warms both the body and the heart.

Lauya de Palanyag, the pride of Parañaque’s culinary heritage, continues to captivate palates with its unique blend of flavours and cherished family traditions. Whether you savour it in the comfort of your own home or explore it at a local eatery, this dish offers a taste of Parañaque’s rich cultural tapestry. Let the warmth of Lauya de Palanyag envelop you as you embrace the love and tradition that have made it a culinary gem in this vibrant city.

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Lauya de Palanyag

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 45 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Lauya de Palanyag: A hearty Filipino soup with tender meat, vegetables, squash, sweet potatoes, saba bananas and flavourful broth.


Units Scale
  • 750 g beef shanks
  • 750 g pork leg and/or pork bones
  • 1 small head cabbage, chopped
  • 3 pcs saba bananas, sliced
  • 1/2 butternut squash, cubed
  • 2 medium-sized sweet potato, cubed
  • 2 small bunches chives, tied into a knot
  • 2 large white onion, chopped
  • 2 tbsp annatto seeds, soaked in 1/4 cup water
  • 2 tbsp palm sugar
  • salt
  • freshly ground black pepper
  • water


  1. In a large pot, add beef shanks, pork leg/bones and onions. Fill the pot with enough water to cover the meat. Bring it to a boil and remove any scum that floats on the surface. Reduce the heat to a simmer and let it cook for about 1 1/2 to 2 hours or until the meat is tender and the broth is flavourful.
  2. Once the meat is tender, add the sliced saba bananas, butternut squash and sweet potato.
  3. Stir in the soaked annatto seeds along with the water they were soaked in.
  4. Let it simmer for about 10-15 minutes or until the vegetables are cooked but still firm.
  5. Add the cabbage, chives and palm sugar then season with salt and pepper according to your taste.
  6. Let it simmer for another 5 minutes to incorporate the flavours.
  7. Serve hot in bowls and enjoy.


6 Responses

  1. An interesting soup…I am loving those beef shanks!

  2. This sounds really nice, Raymond. I’ve bookmarked the recipe for when the weather turns cool here. I’m sure it’d be a big hit in this household.

  3. I’m not really familiar with Filipino cuisine – most of recipes you post on your blog are totally new to me. But I think this dish has been one of the most unique and intriguing to me; such an exciting combination of flavours/textures. And it looks terrific!

  4. suituapui says:

    Sounds good, looks good. With all those ingredients, bet it’s bursting with flavours!

  5. What a beautiful combination of flavors and textures – the sweet of the bananas and squash give sit such an alluring flavor with the meats. Believe it or not, I have both ground and whole annatto seeds! This os one I will keep for a winter’s night (it’s about 44°C here very day this week…)

    Oh, and no garlic for me to take out! 🙂

  6. Michelle says:

    Delightful color from the annatto seeds! So many delicious flavors in this hearty soup!

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