The Delectable Utan Bisaya

CEBU, Philippines - Utan Bisaya is the traditional vegetable soup that has been providing both good nutrition and gustatory delight of middle- and lower-class Visayans for the longest time. The soup is also called Laswa in some parts of the southern regions of the country. It is such a big favorite that even members of the upper social class long for it now and then.

The sad thing, though, is that modern homemakers, especially those in the cities, no longer know of this delectable local dish. Or, if they’ve heard of it at all, they don’t know how easy it is to prepare and how common and inexpensive the ingredients.

Some mothers complain about the challenge of getting their little ones to eat vegetables. While they agree that it is easier for kids to take it in soup form, moms find those gourmet vegetable soups equally challenging to do. Thus, the Utan Bisaya may just be the right alternative.

According to its description at http://www.maggi.ph/recipes/index/Laswa, from where the recipe presented here is mainly based, Utan Bisaya or Laswa is “this clear, light soup made with shrimps and veggies [that] is great for your health and budget.” But shrimps are not an imperative; fish or meat will do as well. Even leftover viands will do.

To make the soup you will need:

6 cups water

1 hand cup shrimps, trimmed; or the same amount of fried fish or fresh meat, in strips

1 hand cup squash, cut into 1-inch pieces

4 pcs okra of average size, cut into diagonal pieces

4 pcs sitaw of average length, cut into 2-inch portions

1 pc large eggplant, diagonally sliced ½ inch thick

1 hand cup alugbati

Salt, according to preferred taste

The cooking is as follows:

1. Bring the water to a boil in a large pot. Add the shrimp or fried fish or meat. (If meat is used, the strips shall be thin enough to cook fast, and shall be already halfway cooked before adding in the next ingredients.)

2. Immediately add the squash and okra. Simmer for 2minutes.

3. Add the sitaw and eggplant and simmer for 3minutes.

4. Add salt to taste. (Instant seasoning like Maggi Magic Sarap may come handy, instead.)

5. Turn off the heat, add the alugbati and serve.

For those who want to have the nutrient-rich malunggay (kamunggay to Visayans), a hand cupful of leaves will need an additional 1 cup of water. The total amount of water will now be 7 cups. Malunggay shall be put in together with the alugbati.

The ready soup is good for four to six persons. Enjoy! (FREEMAN)