pepay's foodies and travels: Papait

Ready for steaming then will be tossed in vinegar, olive oil, spices, then chilled. This is PAPAIT in Ilocano ["sarsalida" in Tagalog]. Twice as bitter as ampalaya leaves and probably the bitterest of all vegetables. I don't know the nutritional value but according to Abe V. Rotor in his blog, PAPAIT contains, among others

Phosphorus, 0.11%
Calcium, 0.11%
Iron, 0.003%

Well, if it's green it must be good.

FROM THE BLOGGER

Starting from my January 2015 posts, I already added some description about the foods (those that I cooked) I'm posting plus cooking instructions. So from 2014 backward, if you happened to see my posts from then, you will only see pictures. But I will try to edit them one step at a time. In the Recipe section, you will notice some recipes with 1,2,3 and so on affixed to them. These foods are probably cooked the same way but varied in ingredients. Thanks for stopping by. I'm a stay at home mom working as a freelancer. We seldom eat out in the family and so we cook our own food. Nothing fancy really; no ingredients I can't pronounce :-) Just plain simple, but... yummy Filipino foods. Sometimes we make a twist with the menu and come out with a totally different dish. Once in a while, we also travel in some places around the country but we are also planning to visit places abroad in the future. So in this blog you will see what is usually in our table[the ones we cooked], some foods we eat outside and the beautiful local places we've seen. Have a yummylicious visit. Enjoy!

Papait

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