Utan Bisaya
Wednesday, August 22nd, 2007
Ang bawat higop ay puno ng saya
Sinabawang gulay, sarap namnamin
Lumalakas ako, lahat ay kayang gawin
Makulay (makulay)
Ang buhay (ang buhay)
Makulay ang buhay
Sa sinabawang gulay”
Hmm… sounds familiar? Of course, who can’t sing the jingle of Knorr. Kung ikaw ang bata ato sigurado malamian jud ka kaon sa utan.
Cebuanos are fun of eating gulay or “utan”. Why Utan Bisaya?
“Kalabasang puwa, kalabasang puti, sikwa, gabi, okra , tawong, batong, kamunggay, agbati, sibuyas bombay, kamatis, subak nga piniritong isda nga gikunis-kunis (fried fish flakes). Each of which are cut into bite size except for agbati and kamunggay. For these two, only their leaves and udlot (tips) are included. The fish flakes and the vegetables are then boiled together (but for best results, the gabi should be very soft before the other vegetables are dropped in). Kamunggay and agbati are the last to be cooked. Boil and simmer in plain water. And voila! You get the most “lami-an nga Utan Bisaya” (literally means “most delicious Bisayan vegetable stew”)!”
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