• Description

Vernacular Names: Sibuyas Dahon

Parts utilized as vegetable and availability: leaves

Habitat: garden

Availability: wet season, dry season (needs watering)

Major uses: pangtimpla

Dishes:mixed with batchoy, mixed with vegetables, spice

Linapwahan

Ingredients

Tagabang (Saluyot)
Okra
Talong
Alugbati
Kamatis
Sibuyas
Latoy (Sitaw)

Procedure

1 . Magpakulo ng tubig na may sibuyas at kamatis
2 . Ilagay ang sitaw, okra, at talong
3 . Pag luto na, ilagay ang Alugbati at tagabang

Adobong Takway

Ingredients

Takway (Gabi)
Garlic
Onion
Soy sauce
Vinegar
Guinamos
Mantika (cooking oil)

Procedure

1 . Saute garlic and onions
2 . Add Takway, water, soy sauce, and vinegar. Bring to a boil (10 minutes or until Takway is cooked and tender)
3 . Add Bagoong, stir and simmer for another 5 minutes.

Ginataang Dahon ng Kamoteng Kahoy

Ingredients

Cassava leaves
Takway (Gabi)
Utan (Gabi leaves)
Ginger
Coconut milk
Pork
Fish sauce
Mantika (cooking oil)
Onion
Garlic
Chili

Procedure

1 . Pound cassava leaves, and squeeze to remove the juice. Set aside
2 . Saute garlic and onion.
3 . Add diced pork pieces. Saute until cooked.
4 . Add ginger and pour in coconut milk
5 . Add cassava leaves, cook for 10 minutes
6 . Add Takway and Utan
7 . Simmer until vegetables are cooked
8 . Add chili
9 . Season with fish sauce or salt and pepper to taste

Lutik

Ingredients

Labog (Pula)
Native ampalaya
Garlic
Onion
Guinamos
Fish sauce or salt
Mantika (cooking oil)

Procedure

1 . Saute garlic and onion
2 . Add native ampalaya leaves and roselle
3 . Add bagoong, fish sauce or salt, and pepper to taste
4 . Stir until leaves are well-cooked

Nilagang Baka na may Alubihod kag Ubod ng Niyog

Ingredients

Ubod (niyog)
Lemon grass
Alabihog
Beef
Fish sauce or salt
Pepper corn
Onion
Garlic

Procedure

1 . In a pot, place beef shank/ tendons and pour in enough water to cover. Bring to a boil
2 . Add onions, garlic, pepper corms, lemongrass, fish sauce or salt
3 . Cover and cook for at least 2 hrs or until beef shanks/ tendons are soft. Add more water if necessary
4 . In a separate pot, place Ubod and Alubihod leaves and pour in enough water to cover.
5 . Bring to a boil and cook until Ubod pieces are soft
6 . After making sure that the beef shanks/ tendons are already cooked and soft enough, pour in the Ubod pieces.
7 . To add more flavor, add more fresh Alubihod leaves.
8 . Season with salt and pepper to taste, Simmer for 5-10 minutes.

Tinola

Ingredients

Papaya
Kamatis
Native chicken
Sibuyas
Bawang
Dahon ng Sili

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.
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 to taste. Add dahon ng sili and cook until just wilted. Serve hot.

Tinolang Manok with Monggo

Ingredients

Ubad ng saging (saba)
Monggo
Lemon grass
Ginger
Native chicken
Salt and pepper
Onion
Garlic
Sili

Procedure

1 . In a pot, cook monggo in at least 3 cups of water. Boil until beans are soften. Set aside
2 . In a separate pot or pan, saute garlic, onion, and ginger
3 . Add chicken and cover with water. Boil until chicken is tender
4 . Add lemongrass, Ubad, cooked monggo and chili pepper, and cook for 10 minutes
5 . Add salt and pepper to taste

Tinuom nga Native na Manok

Ingredients

Sibuyas
Lemon grass
Kamatis
Luya
Manok
Banana leaves
Salt and pepper
Water

Procedure

1 . In a pot, pour in water and add the chicken. Add the onions, ginger, tomatoes, lemongrass, and salt and pepper to taste.
2 . Boil for 45 minutes to 1 hr or until chicken is cooked
3 . Meanwhile, clean the banana leaves and place them in a set of bowls (banana leaves as wrapper)
4 . Divide into portions and pour in each portion into the bowl.
5 . Gather the ends of the leaves and wrapped everything by tying it with a string
6 . To make sure that ingredients won't drip, you can add another layer of wrapper (banana leaves or foil)
7 . Steam the tinuom for 10 minutes