Law-Uy Recipe (Davao)

Using the second rice washing is essential for achieving the traditional, slightly viscous texture of Law-Uy. The residual starch from the rice adds body and nutrients to the broth, creating a silkier mouthfeel that plain water cannot replicate. This “clean” base perfectly highlights the natural sweetness of the squash and bananas.

While this specific Lachi’s version uses saba bananas for a unique sweetness, you can omit them or substitute them with shredded fried fish (tinapa or leftover galunggong) for a more traditional, smoky profile. However, if you stick with bananas, ensure they are firm-ripe to prevent them from becoming too mushy and clouding the broth.

While this specific Lachi’s version uses saba bananas for a unique sweetness, you can omit them or substitute them with shredded fried fish (tinapa or leftover galunggong) for a more traditional, smoky profile. However, if you stick with bananas, ensure they are firm-ripe to prevent them from becoming too mushy and clouding the broth.

Law-Uy is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. When reheating, do so over low heat on the stovetop just until it simmers; avoid boiling it vigorously for a second time, as this will overcook the malunggay and squash into a mushy consistency.

The most common mistakes are using the first rice washing, which contains impurities, and overcooking the leafy vegetables. Always discard the first rinse and use the second wash for a clean flavor. Additionally, ensure you season with patis only after the hard vegetables have softened to allow the natural flavors of the produce to develop first.