• Description

Vernacular Names: kasuna

Parts utilized as vegetable and availability: leaves, bulb

Cultivated/Foraged: planted

Habitat: homegarden

Availability: all year round

Major uses: som, panakot

Other uses: young leaves and stem are used to cure fever

Dishes:cooked with vegetables, spice

Bola-bola na Puso ng Saging

(Banana Bud Balls)
Brgy. Liberty, Tampakan, South Cotabato

Ingredients

• 1 piece medium-sized banana bud or puso ng saging (Musa × paradisiaca ‘Saba’ type or M. balbisiana)
• 3 large eggs
• ½ cup flour or starch
• 5 cloves garlic o bawang, minced
• 1 medium bulb shallot or sibuyas
• Salt
• Seasoning mix

Procedure

1. Chop the banana blossom finely and mix with rock salt.
2. Set aside for 10 minutes.
3. Then, squeeze the latex out of the chopped banana bud.
4. Then, wash the salt off with warm water and squeeze again to remove the water.
5. In a bowl, beat the eggs and mix the banana bud pulp, minced onion and garlic, flour, salt and seasoning mix. The mixture should not be too runny, but stiff enough to hold a ball shape.
6. Form the banana bud mixture into balls and roll in dry flour or starch. The balls should be small to medium size so that they are evenly cooked inside and out.
7. Deep fry the banana bud balls until golden brown. Serve hot with catsup or vinegar as preferred.

Kinilaw na Gabi

Ingredients

Sibuyas
Kalamansi
Karlang (Stem)
Luya
Suka
Asin (salt)
seasoning mix

Procedure

1 . Ginisa ang manok, kamatis, bawang, bombay, knorr cubes/magic sarap
2 . Hulog ang papaya
3 . Pagkaluto ng papaya, add boiled water
4 . Ilagay ang dahon ng Sili

Pako Salad

Ingredients

Sibuyas
Bawang
Pako
Kamatis

Procedure

1 . Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, blanched fern, mix fish paste, tomato, garlic and onion.
3 . Serve

Adobong Langka

(Vinegar-Braised Jackfruit)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 2 cups mature but unripe jackfruit or langka (Artocarpus heterophyllus), peeled and chopped coarsely
• ¼ cup vinegar or suka
• coconut cream from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• peppercorns or paminta
• annatto seeds or asuete
• a thumb of ginger or luya, crushed
• 1 medium head shallots or sibuyas bombay, chopped
• 6 cloves garlic or ahos, crushed
• chopped chillies or atsal for heat
• Seasoning

Procedure

1. Boil chopped jackfruit until tender.
2. Discard vegetable water and add thin coconut cream (2nd) extraction.
3. Add all other ingredients except for chillies, vinegar and thick coconut cream.
4. Add vinegar and cook for 5 minutes.
5. Add the thick coconut cream and boil for 3 minutes more.
6. Transfer to a serving dish and garnish with chopped chillies.

Adobong Kangkong na Binagoongan

(Soy-and-Vinegar-Braised Water Spinach with Fish Paste)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 2-3 cups water spinach or kangkong leaves and stem tips (Ipomoea aquatica)
• 1 medium head shallot or sibuyas bombay, chopped
• 4 cloves garlic or ahos
• 1 thumb ginger or luya
• 1-2 tbsp fish paste or bagoong
• ¼ cup soy sauce or toyo
• ¼ vinegar or suka
• sugar or asukal

Procedure

1. Sautee garlic, ginger and shallots with bagoong.
2. Add kangkong stem tips, followed shortly by kangkong leaves.
3. Let boil and add vinegar and soy sauce.
4. Sprinkle a bit of sugar to balance the taste, or as needed.

Ginataang Langka

Ingredients

Bombay
Langka
Gata (coconut milk)
Tanglad
Luya
Pinakas (Dried fish)

Procedure

1 . Lagain ang langka
2 . ibuhos ang pinakuluang tubig. ilagay ang 2 nd gata at pakuluan at mix ang ingredients
3 . Pagkaluto, ilagay ang 1 st gata until 3-5 mins

Law-oy na Mais

(Mixed Vegetables Stew with Corn)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 1 cup squash fruit, cubed (Cucurbita moschata)
• 1 piece eggplant, cubed (Solanum melongena)
• 1 cup sponge gourd or sikwa, peeled and sliced (Luffa cylindrica)
• 3-4 pcs young okra fruits, cut diagonally into 2-3 pcs (Abelmoschus esculentus)
• 1 cup malabar spinach or alugbati leaves (Basella alba)
Alternative: horseradish or malunggay leaves (Moringa oleifera)
• 2 pcs young corn or mais, scraped off the cob
• 1 stalk lemongrass or tanglad, crushed or scored (Cymbopogon citratus)
• 1 thumb ginger or luya, crushed
• 2 pcs tomatoes or kamatis, sliced
• 1 medium head shallots or sibuyas bombay, chopped
• asin (salt)
• seasoning
• Optional: mushrooms

Procedure

1. Fill pot with water and add lemongrass, ginger and shallots. Bring to a boil over medium high heat.
2. Add squash and eggplant. Bring to a boil and simmer for another 5 minutes.
3. Add the sponge gourd, tomatoes, mushrooms and okra and cook for about 2-3 minutes, just until vegetables turn limp.
4. Add asin (salt), stir and adjust the taste.
5. Turn off heat and add the alugbati or malunggay leaves. Stir a bit to mix. The residual heat will cook the leafy greens.

Paksiw na Takway (Taro runners)

Ingredients

Takway
Sibuyas Bombay
Ahos
Luya
Suka
Seasoning mix
Asin (salt)

Procedure

1 . Ilagay ang takway sa kaldero at ang lamas at suka
2 . pakuluan until lumambot
3 . at iserve

Salad na Pako

Ingredients

Dahong pako
Bombay
Kamatis
Luya
Suka

Procedure

1 . Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, blanched fern, mix vinegar, tomato, garlic and onion.
3 . Serve

Semia Lemnaw

Ingredients

• ½ pc chayote or s’yuti fruit, peeled and cubed (Sechium edule)
• ½ cup squash or kalabasa fruit, cubed (Cucurbita moschata)
• 1 pc eggplant or talong fruit, cubed (Solanum melongena)
• ½ pc bitter gourd or ampalaya fruit, cored and cubed (Momordica charantia)
• 1 cup sponge gourd or kwa/patola, peeled and sliced (Luffa cylindrica)
• ½ cup black nightshade or koti leaves (Solanum americanum)
• 1 smoked fish or tinapa, flaked
Alternative: 1 can sardines, sauce discarded
• 1 medium head shallot or sibuyas, chopped
• 5 cloves garlic or ahos, crushed
• cooking oil or mantika
• seasoning
• salt

Procedure

1. Sautee garlic and onions with tinapa or sardines.
2. Add fruit vegetables – chayote, squash, eggplant, bitter gourd and sponge gourd – and cover with enough water.
3. Add koti leaves 1 minute after the water starts to boil.
4. Continue to boil until fruit vegetables are all cooked/tender.

S’nobow

(Mixed Vegetables Soup)
Brgy. Datal D’lanag, T’Boli, South Cotabato

Ingredients

• 1 pc small sponge gourd or patola/kwa (Luffa cylindrica)
• 1 cup black nightshade or koti leaves (Solanum americanum)
• 5-6 pcs bitter tomato or s’gotong heet (Solanum aethiopicum)
• 1 medium piece chayote or s’yuti, peeled and cubed (Sechium edule)
• 1 cup squash shoots or talbos ng kalabasa (Cucurbita moschata)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• ½ cup lima beans or patani (Phaseolus lunatus)
• 1 cup yardlong bean pods or sitaw (Vigna unguiculata ssp. sesquipedalis)
• 2 stalks spring onions or sibuyas dahon
• 1 medium head shallot or sibuyas bombay
• 2-3 pcs tomatoes or kamatis
• native basil or bawing (Ocimum basilicum)
• Salt

Procedure

1. Boil water enough to cover the vegetables in a pot.
2. Add the sitaw, patola, s’yuti, talong and patani. Boil for about 5 minutes.
3. Add bawing and s’gotong heet. Boil for another 5 minutes.
4. Add koti leaves and talbos ng kalabasa. Let boil.
5. Then, add the kamatis, spring onions and sibuyas bombay and allow to boil again.

Langka Salad na may Pinya

Ingredients

Langka
Pinya
Bell pepper
Sibuyas
Gata ng nyog

Procedure