Go Home and Plant Sayote!

The December breeze is so cruel, it hits me right to the depths of my heart and its as if the wind whispers into my ears songs of loneliness. Hi, I’m suffering from what the corny kid that I once were would term as ‘labnat’, gosh, why now? I hear my own ‘mental ipod’ shuffling and playing songs like My December by Linkin Park rather than jolly songs like It’s The Most Wonderful Time of The Year. Hay. I’d love to be stuck in a mall to gain myself pseudo Christmas happy holiday moment.

I am hating how the wind feels these days; chilly and somber. The holiday season is despised by those who are away from their loved ones. Who are we to hug and cuddle with this time of the year? Where is the fun in celebrating cheerful holidays without the people you’d like to spend it with? You know what I mean?

While I’m here in my cozy room typing my heart out, the cold breeze gently force its way through my windows. And then I remember everything about Baguio; me dying from freezing, drinking beer with friends, walking around session road, eating late night dinners and drinking some more. It was in my two years in that unique place where I got a taste of freedom, and my was it cool like your favorite margarita.

One of the things I absolutely miss in Baguio was the food at my tita’s house. She would make the BEST FRUIT CAKE one can actually eat (generic fruit cakes taste bad and just waste away inside the fridge), her home-made pizza, her home-made ‘ice cream’ (inside joke with The Eggs) cake and my favorite ulam, Sayote with Corned Beef. Yes, SAYOTE AND CORNED BEEF. You see this vine-y vegetable sprouting out from random corners and streets in Baguio. They also taste sweeter than the ones grown in the lowlands.

I know there aren’t a lot of Sayote dishes out there but this one is a keeper. I know how you feel. You feel skeptical and you’re probably asking yourself, “How can sayote and corned beef taste good together?” They do, just how green mango pairs up well with shrimp paste. Give it a try! Vegetable lovers will enjoy this recipe. 

Sayote with Corned Beef

Ingredients:

     3 Sayote julienned (or cut into medium-sized strips)

     Garlic

     Corned Beef (I prefer using Purefood’s brand, I use the largest can)

Procedure:

1. Peel and julienne your sayote into medium sized strips. Chop your garlic.

3. Heat your pan, add oil, saute your garlic until it’s soft (don’t brown your garlic too much as it will have a bitter taste). Sautee your corned beef until it dries up a bit.

4. Add in you julienned sayote. I know it will look a bit weird but as you let them cook in medium high heat, the sayote will draw out its water and (yes, sayote holds a lot of water) cook and make the whole dish watery (just a bit).

5. Cook it for arounf 5-7 mins or until it’s tender (not soft, tender). Again, I advise you to taste as it cooks, it’s the best way to determine if your food is ready or not. You don’t want a mushy sayote, you still want some texture. Add in some salt to you liking.

6. Serve it and enjoy your ulam with rice. 

Makes around 6 servings 

I know the photos suck today. :/