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A version of sinabawang gulay that is famous in Davao, Law-Uy is a lemongrass-based soup with leafy vegetables and fried fish perfect for any day.
1. Season galunggong with MAGGI MAGIC SARAP®. Preheat oil and fry until golden brown. Set aside to cool. Flake and set aside.
2. Combine water, gabi, ginger and lemongrass in a pot. Bring to a boil and simmer for 10 minutes.
3. Add eggplant, kalabasa, okra and flaked galunggong. Simmer for 5 minutes. Add patola and onion. Simmer for 1 minute. Stir in spring onion, malunggay and saluyot. Season with MAGGI MAGIC SARAP®. Transfer into a serving bowl and serve.
How to Cut Vegetables
How to Cut Onions and Garlic
How to Simmer
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1 pc medium gabi, peeled, quartered and cut into 1/2 inch slices
1 stalk lemongrass, crushed
1 pc eggplant, cut in half and sliced on an angle
1 wedge kalabasa, peeled, seeded and sliced
4 pcs okra, sliced on an angle
1 pc small patola, peeled, cut in half and sliced
1 pc small red onion, sliced
2 stalks spring onion, cut into 2 inch pieces
1/4 cup picked malunggay
3/4 cup picked saluyot
2 pcs galunggong, cleaned and scored
1 cup vegetable oil
1/4 sachet 8g MAGGI MAGIC SARAP®
5 cups water
1 pc thumb-size ginger, cut in half and crushed
2 sachets MAGGI MAGIC SARAP®