• Description

Vernacular Names: bawang

Parts utilized as vegetable and availability: bulb

Cultivated/Foraged: planted

Habitat: farm

Availability: after rice; harvestable 2 months after planting

Major uses: rekado sa karne; panggisa

Dishes:spice for meat; pickled, pinakbet, sautéed, salad

Ginisang Tabungaw/Ginisang Sugod-sugod

(Sauteed Bottle Gourd/Gac)
Brgy. San Marcos, San Nicola, Ilocos Norte

Ingredients

• 2 cups bottle gourd or tabungaw (Lagenaria siceraria), sliced
Alternative: Gac or sugod sugod (Momordica cochinchinensis)
• 3 pcs medium tomatoes or kamatis
• 4 cloves crushed garlic or bawang
• 1 cup bagnet (deep-fried marinated pork) pieces
• Fish paste (bagoong) or salt to taste

Procedure

1. In a skillet, heat oil over medium heat
2. Add garlic and tomatoes and sauté for 1-2 minutes or until tomato has softened.
3. Add bagnet and sautée for 3 minutes or until browned
4. Add bagoong or salt to taste and combine
5. Mix in upo (or sugod-sugod), reduce heat, cover and cook for 5 minutes or until upo/sugod sugod is tender but still crisp.
6. Adjust taste fish paste or salt.

Pinakbet na Talbos ng Saluyot

Ingredients

Saluyot
Bagoong
Mushroom
Bawang
Suka
Water
seasoning mix

Procedure

Pinakbet na Utong with Bagnet

Ingredients

Utong (Cowpea)
Bagoong
Bagnet
Mushroom
Bawang
Kamatis
Seasoning mix

Procedure

Pinakbet na Bawang Gulay

(Shriveled Sauteed Garlic Greens Seasoned with Fish Paste)
Elvis Niño Pidut, Brgy. Mabusag Sur, Badoc, Ilocos Sur

Ingredients

• 10-12 pcs garlic greens or bawang gulay (Allium sativum)
• 2-4 tbsp fish paste or bagoong
• 8-1with pcs medium tomatoes or kamatis, sliced

Procedure

1. With a knife, cut bottom part of garlic greens in a way that the dry outer layer will also come off.
2. Cut off dry or damaged ends of the leaves. Cut into lengths of about 6 cm.
3. Partially slice the underdeveloped garlic heads (bottom of the plant) so that flavor will seep into this thickened part during cooking.
4. Wash tomatoes and slice. Do not discard seeds and juices.
5. In a pot or casserole, pile cut garlic greens.
6. Top with tomatoes, squeezing the juices out of the pulp as the slices are spread over the cut garlic greens.
7. Mix bagoong with a small amount of water and pour the mixture into the casserole.
8. Boil until liquid is reduced.

Note: Pinakbet means “pinakulbet”, an Ilocano term, and “pinakubet/kulubot” in Tagalog, meaning shriveled. The acidity of the tomatoes shrivel the pinakbet vegetables. Tomatoes also neutralize or temper the saltiness of the bagoong.

Traditional Pinakbet

(Shriveled Sauteed Mixed Vegetables)
Elvis Niño Pidut, Brgy. Mabusang Sur, Badoc, Ilocos Norte

Ingredients

• 1 pc medium sweetpotato or kaong/camote roots, peeled and cubed (Ipomoea batatas)
• ½ cup cowpeas or utong (Vigna unguiculata ssp. unguiculata)
• 1 pc medium native eggplant or tarong, cubed (Solanum melongena)
• 6-8 pcs native bittergourd or parya, whole round fruits (Momordica charantia)
• ½ cup hyacinth bean or parda (Lablab purpureus)
• ½ cup pigeon pea or kardis (Cajanus cajan)
• ½ cup radish pods/fruits or rabanos (Raphanus sativus)
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 10-12 tomatoes or kamatis, sliced and the pulp squeezed so that the juices come out
• 3-4 tbsp fish paste or bagoong
• Chilli or siling espada or siling pansigang

Procedure

1. In a bowl, arrange the vegetables in layers, distributing the tomatoes (pulp, seeds and juices included) between layers. Top with a final layer of tomatoes.
2. Mix a bit of water with bagoong and drizzle the mixture over the vegetable layers.
3. Cook over low heat.
4. As the vegetables boil, shake the pot a little to allow vegetables and juices to mix.
5. Cover and cook for a bit more.

Note: Pinakbet means “pinakulbet”, an Ilocano term, and “pinakubet/kulubot” in Tagalog, meaning shriveled. The acidity of the tomatoes shrivel the pinakbet vegetables. Tomatoes also neutralize or temper the saltiness of the bagoong.