• Description

Vernacular Names: sibulyeno

Parts utilized as vegetable and availability: leaves, bulb

Cultivated/Foraged: gathered

Habitat: swidden

Availability: dry season

Major uses: panghalo sa gulay

Other uses: cure for colds

Dishes:mixed with vegetables, chilli and ingredients

Ginataang ugob

Ingredients

Ugob
gata (coconut milk)
Tinapa (fish flakes)
sili
bawang
sibuyas
luya
Asin (salt)
seasoning mix

Procedure

1 . Heat oil in a pan. Saute garlic and onion until the onion gets soft.
2 . Add the chopped unripe ugob. Cook for 3 to 5 minutes.
3 . Put-in the tinapa flakes (smoked fish flakes). Stir and cook for 1 minute.
4 . Add the ground black pepper and chili peppers.
5 . Pour-in the coconut milk. Let boil. Add the shrimp paste and vinegar. Stir. Cover and cook in medium heat for 15 minutes while stirring occasionally.
6 . Add the malunggay leaves. Stir and continue to cook for 5 to10 minutes.
7 . Sprinkle some salt only if needed. Stir.
8 . Transfer to a serving bowl.
9 . Serve with a cup of warm steamed white rice.

Ginataang guyabano

Ingredients

Hilaw na guyabao
Tinapa (fish flakes)
Sibuyas
bawang
paminta
Asin (salt)
gata (coconut milk)

Procedure

1 . Mag-gata ng niyog, ihiwalay ang unang gata sa pangalawang gata.
2 . Balatan at tanggalin ang buto ng hilaw na guyabano
3 . Pakuluan ang pangalawang gata ng niyog, ilagay ang bawang, sibuyas, tinapa.
4 . Ilagay ang ginayat na talbos ng kamoteng kahoy. Pakuluan hanggang sa maluto at lumambot
5 . Mag-lagay ng sili at paminta ng naayon sa panlasa, haluin ng mabuti.
6 . Maari na itong hanguin pag maunti na ang gata.
7 . I-serve

Adobong kang-kong

Ingredients

Kangkong
Sibuyas
bawang
suka
paminta
oister sauce
toyo

Procedure

1 . Heat a cooking pot and pour-in the cooking oil.
2 . When the oil is hot enough, put-in the garlic and onion then brown.
3 . Add the Kangkong and gently stir to mix with the other ingredients. Cook for 30 seconds at most.
4 . Add oister sauce, sprinkle salt and pepper then stir.
5 . Pour the soy sauce, vinegar and water in the cooking pot and let boil.
6 . Transfer to a serving plate then serve.

Adobong Puso ng Saging

(Soy-and-Vinegar-Braised Banana Flower Bud)
Napolidan, Lupi, Camarines Sur

Ingredients

• 1 pc banana flower bud or puso ng saging (Musa × paradisiaca, M. balbisiana)
• 100-150 g pork meat, minced
• 1 pc medium head shallot or sibuyas
• 4-5 cloves garlic or bawang, crushed
• peppercorns or paminta, ground or crushed
• about ¼ cup soy sauce or toyo
• about ¼ cup vinegar or suka
• salt or seasoning, as needed

Procedure

1. Clean the banana flower bud by removing the red outer layers or bracts. Slice into wedges and boil until tender.
2. Drain banana flower bud and let cool. Then, slice into smaller pieces and set aside.
3. Using a wok, fry pork pieces until slightly brown.
4. Add the bawang and stir fry until golden brown.
5. Add the sibuyas and stir fry for 2 minutes.
6. Add the chopped banana flower bud and stir fry for 2 minutes.
7. Add soy sauce and vinegar then simmer for 5 minutes in medium heat. Add a bit of water if it dries out.
8. Season with salt or seasoning (as needed) and freshly ground or crushed peppercorns.

Ginataang Labong

(Bamboo Shoots in Coconut Cream)
Brgy. Napolidan, Lupi, Camarines Sur

Ingredients

• 1 cup bamboo shoots or labong (Bambusa sp., Gigantochloa sp.)
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• Smoked fish or tinapa flakes
• 4-6 cloves garlic or bawang, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• Peppercorns or paminta, crushed or ground
• Salt

Procedure

1. In a large pot, boil 3 cups water over medium heat.
2. Add the bamboo shoots to the pot then let it simmer for at least 20 minutes or until tender.
3. Discard vegetable water and set the boiled bamboo shoots aside. This is to ensure that toxic cyanide in the shoots is significantly reduced to safe levels, if not totally removed.
4. In a pan, sautee bawang, followed by sibuyas, then luya.
5. Add thick coconut milk to the pan.
6. Reduce heat to medium-low and stir continuously to avoid curdling.
7. Add the cooked bamboo shoots to the pan and briefly stir to blend ingredients with coconut cream.
8. Cover the pan and simmer for about 10 minutes, occasionally stirring.
9. Once the coconut cream has been reduced, turn heat off.
10. Season with salt and pepper.
11. Add tinapa flakes, cover the pan and allow this to simmer in the residual heat for about 10 minutes while occasionally stirring.

Ginataang Talbos ng Kamoteng Kahoy

(Cassava Leaves in Coconut Cream)
Brgy. Napolidan, Lupi, Camarines Sur

Ingredients

• 4 cups fresh cassava shoots or talbos ng kamoteng kahoy
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1-2 pcs medium smoked fish or tinapa, flaked
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• salt

Procedure

1. Chop finely and squeeze cassava leaves into a pulp to squeeze out the leaf juices. This reduces toxic cyanide to safe levels.
2. Boil the thick coconut milk in a pan.
3. Add bawang, sibuyas, luya and cassava leaves pulp and mix.
4. Add fish flakes and season with salt.
5. Cook over low fire until the leaves are tender and liquid is reduced.

Malunggay na Ginataan

(Horseradish Leaves in Coconut Cream)
Brgy. Napolidan, Lupi, Camarines Sur

Ingredients

• 2-3 cups horseradish or malunggay leaves (Moringa oleifera)
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed tinapa (smoked fish flakes)
• Salt

Procedure

1. Put ½ cup thin coconut cream, bawang, luya and sibuyas in a clay pot.
2. Season with salt and boil for 10 minutes with constant stirring.
3. Add malunggay leaves and thick coconut cream.
4. Cook for 5 more minutes. Serve hot.

Ginataang tabog

Ingredients

Talbos ng tabog
gata (coconut milk)
hipon
Bawang
Sibuyas
luya
Asin (salt)
sili
paminta

Procedure

1 . Slice the tabog leaves
2 . Heat the coconut milk in a wok or frying pan.
3 . add garlic, onion, ginger and chilies until sauce is stick, about a minute.
4 . when the coconut milk is dry, put the first extract coconut milk
5 . after a minute the sauce is dry you can transfer to a bowl
6 . serve

Ginataang dukalang

Ingredients

Dukalang (Pikaw)
luya
bawang
Sibuyas
sili
tanglad
paminta
gata (coconut milk)
Tinapa (fish flakes)
hipon

Procedure

1 . Mag-gata ng niyog, ihiwalay ang unang gata sa pangalawang gata.
2 . Himayin ang dukalang
3 . Pakuluan ang pangalawang gata ng niyog, ilagay ang bawang, sibuyas, luya, tanglad, hipon at tinapa.
4 . Ilagay ang ginayat na hinimay na dukalang. Pakuluan hanggang sa maluto at lumambot
5 . Mag-lagay ng sili at paminta ng naayon sa panlasa, haluin ng mabuti.
6 . Maari na itong hanguin pag maunti na ang gata.
7 . I-serve

Ginataang lubi

Ingredients

Lubi-lubi
Sibuyas
bawang
luya
sili
Tinapa (fish flakes)
Asin (salt)
gata (coconut milk)
hipon
paminta

Procedure

1 . Mag-gata ng niyog, ihiwalay ang unang gata sa pangalawang gata.
2 . Himayin ang talbos ng lubi-lubi
3 . Pakuluan ang pangalawang gata ng niyog, ilagay ang bawang, sibuyas, luya at tinapa.
4 . Ilagay ang ginayat na talbos ng lubi-lubi. Pakuluan hanggang sa maluto at lumambot
5 . Mag-lagay ng sili at paminta ng naayon sa panlasa, haluin ng mabuti.
6 . Maari na itong hanguin pag maunti na ang gata.
7 . I-serve

Ginataang pako with suso

Ingredients

Pako
suso
Sibuyas
bawang
luya
Asin (salt)
paminta
gata (coconut milk)
sili
asukal
mantika

Procedure

1 . Hugasan at linisin ang pako
2 . Hugasan muli at putulin o tanggalin ang dulo ng suso.
3 . Sa isang kawali pakuluan ang pangalawan gata nyog
4 . Ilagay ang sibuyas, bawang, luya, paminta, asin
5 . Pagkumukulo na ang gata, ilagay ang suso at haluin mabuti.
6 . Lagyan ng paminta at asukal ng naayon sa panlasa, haluin at pakuluin.
7 . Makalipas ang ilang minuto ilagay ang unang gata hanggang sa kumulo.
8 . Ilagay ang pako at pakuluan ng 2 minuto
9 . Ilipat sa malinis na lagayan at i-serve

Pinangat na dilis sa tanag

Ingredients

Tan-ag
gata (coconut milk)
luya
Sibuyas
bawang
paminta
sili
Asin (salt)
tuyong dilis

Procedure

1 . Ihanda ang talbos ng tan-ag, alisin ang may butas na dahon at hugasan itong mabuti
2 . Gamitin ang dahon ng tan-ag pambalot sa dilis na may luya
3 . Ilagay ng maayos ang mga binalot sa kawali at lagayan ito ng pangalawang gata, tanglad , luya, sibuyas, asin at paminta
4 . Pakuluan itong ng 20 minutes hanggang sa maluto ang gata
5 . Ilagaya ang unang gata at sili
6 . maari na itong hanguin pag luto na ang gata

Ginataang talbos ng balinghoy

Ingredients

Talbos ng kamoteng kahoy
Tinapa (fish flakes)
gata (coconut milk)
bawang
Sibuyas
luya
Asin (salt)
seasoning mix

Procedure

1 . Mag-gata ng niyog, ihiwalay ang unang gata sa pangalawang gata.
2 . Gayatin ng maliliit ang talbos ng kamoteng kahoy
3. Pakuluan ang pangalawang gata ng niyog, ilagay ang bawang, sibuyas, tinapa.
4 . Ilagay ang ginayat na talbos ng kamoteng kahoy. Pakuluan hanggang sa maluto at lumambot
5. Mag-lagay ng sili ng naayon sa panlasa, haluin ng mabuti.
6 . Maari na itong hanguin pag maunti na ang gata.
7 . I-serve

Ginataang burit

Ingredients

Natong burit (Batik na gabi)
gata (coconut milk)
Tinapa (fish flakes)
bawang
Sibuyas
luya
Asin (salt)

Procedure

1 . Slice and chopped the burit (Heart of Jesus/Angel wings). In a pot, transfer burit leaves, add 1 teaspoon of bagoong alamang, garlic and onion. Add liempo and pour coconut milk.
2 . Boil the coconut milk and put garlic, onion, ginger and salt.
3 . Stir continuesly to make sure the coconut milk will not burn.
4 . Add chopped burit.
5 . Add fish flakes (tinapa) and seasoning mix, stir and boil in just 2 minutes.
6 . Use laddle to transfer into a serving plate.
7 . Serve and enjoy.

Ginataang talbos ng langka

Ingredients

Talbos ng langka
Sardinas
Sibuyas
bawang
seasoning mix
gata (coconut milk)

Procedure

1 . Shred langka young leaves
2 . Boil the coconut milk and put garlic, onion, ginger and salt.
3 . Stir continuesly to make sure the coconut milk will not burn.
4 . Add shredded langka young leaves.
5 . Add fish flakes (tinapa) and seasoning mix, stir and boil in just 2 minutes.
6 . Use laddle to transfer into a serving plate.
7 . Serve and enjoy.

Ginataang lubi-lubi

Ingredients

Talbos ng lubi-lubi
gata (coconut milk)
Tinapa (fish flakes)
bawang
sibuyas
luya
sili
asin (salt)
seasoning mix

Procedure

1 . Slice bundle of lubi-lubi.
2 . Boil the coconut milk and put garlic, onion, ginger and salt.
3 . Stir continuesly to make sure the coconut milk will not burn.
4 . Add sliced lubi-lubi shoots.
5 . Add fish flakes (tinapa) and seasoning mix, stir and boil in just 2 minutes.
6 . Use laddle to transfer into a serving plate.
7 . Serve and enjoy.

Ginataang parapagulong

Ingredients

Parapagulong
gata (coconut milk)
Tinapa (fish flakes)
sili
bawang
sibuyas
luya
Asin (salt)
seasoning mix

Procedure

1 . Boil the coconut milk and put garlic, onion, ginger and salt.
2 . Continuesly stir to make sure the coconut milk will not burn.
3 . Add sliced parapagulong (winged bean).
4 . Add fish flakes and seasonging mix, stir and boil in just 2 minutes.
5 . Laddle and transfer into a serving plate.
6 . Serve and enjoy.

Ukoy na puso

Ingredients

Puso ng saba
malunggay
harina
itlog
bawang
sibuyas
luya
paminta
Asin (salt)
lana (oil)

Procedure

1 . Chop the banana blossom finely and mix with rock salt.
2 . Mix it thoroughly until the banana blossoms are well coated with salt and set aside for 10 minutes.
3 . Then squeeze the banana blossoms with your hands or you can use a piece of cloth to wrap the banana blossoms then squeeze it until the sap has been removed.
4 . Then wash it with warm water and squeeze it again to remove the water.
5 . In a bowl beat the eggs, malunggay leaves, crush ginger and mix the banana blossoms, minced onion and garlic, flour, salt and seasoning mix.
6 . Put flour in a bowl and form the banana blossom mixture into balls resembling meat and roll it in the flour to coat them.
7 . The meat should not be too large, make it small to medium size to cook the meat evenly inside and out.
8 . Do the same on the rest of the mixture to form the mock flat meat.
9 . Prepare a frying pan with cooking oil and heat it to medium heat. Deep fry the and flat the meat until golden brown.
10 . Strain the excess oil and serve.

Tinola

Ingredients

Papaya
Manok
bawang
sibuyas
luya
dahon ng sili
Asin (salt)

Procedure

1 . In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
2 . Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
3 . Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
4 . Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste. Add spinach and cook until just wilted. Serve hot.
5 . Makalipas ang ilang minuto maari na itong hanguin at i-serve

Chicken curry with papaya

Ingredients

Papaya
Manok
Sibuyas
bawang
gata (coconut milk)
curry powder
paminta
sili
dahon sibuyas

Procedure

1 . Saute ginger, garlic and onion.
2 . Add the chicken and one cup of water and let it boil cook in 10 minutes.
3 . Add black pepper and seasoning mix then stir.
4 . Ilagay ang curry powder at ang gata ng niyog, pakuluin
5 . Idagdag ang iba pangpalasa, sili at asin
6 . Pakuluin hanggang sa maluto

Chicken curry with papaya

Ingredients

Papaya
Manok
Sibuyas
bawang
gata (coconut milk)
curry powder
paminta
sili
dahon sibuyas

Procedure

1 . Saute ginger, garlic and onion.
2 . Add the chicken and one cup of water and let it boil cook in 10 minutes.
3 . Add black pepper and seasoning mix then stir.
4 . Ilagay ang curry powder at ang gata ng niyog, pakuluin
5 . Idagdag ang iba pangpalasa, sili at asin
6 . Pakuluin hanggang sa maluto