Laswa (Sinabawang Gulay)

LASWA is a type of vegetable soup from the Philippines, especially from the ILOILO PROVINCE on Panay Island. It's also known by other names like "utan," "law-uy," or "sinabawang gulay" in different parts of the country. This version includes ingredients such as malunggay (Moringa oleifera) leaves, saluyot (also called tugabang), pumpkin (kalabasa), and eggplant (talong).

Ingredients:

• 15 gr salted dry shrimp
• 2 pcs medium eggplant (sliced)
• 1 1/2 cups squash/pumpkin (sliced)
• 5 pcs string beans (cut)
• 2 pcs tomato (sliced)
• 1 medium onion (sliced)
• 1 1/2 cups saluyot leaf(tugabang)
• 5 pcs okra (sliced)
• 1/2 cup malunggay leaf 
• 1 bouillon cube (shrimp flavor)
• 4 cups water
• salt to taste

Instructions:

• In a pot, add 4 cups of water and bring to a boil. Then, reduce the heat.
• Add the onion and tomato. Boil for about 3 to 5 minutes, or until the onion becomes translucent.
• Add dried shrimp (kalkag) and shrimp bouillon cubes.
• Cover the pot and simmer for about 1 to 2 minutes.
• Add the kalabasa (pumpkin) and cook for 3 to 5 minutes, or until tender.
• Add the okra and cook for 1 to 2 minutes.
• Add the saluyot and cook for another 1 to 2 minutes.
• Add the eggplant and another batch of saluyot. Cook for 1 to 2 minutes more.
• Season with salt to taste.
• Lastly, add the malunggay leaves.
• Serve hot.

This Laswa is perfect for cold weather, recovery meals, or when you need a light yet nourishing dish!