• Description

Vernacular Names: sibuyas bombay, sibuyas dahon

Parts utilized as vegetable and availability: leaves, bulb

Cultivated/Foraged: planted

Habitat: farm

Availability: all year round

Other uses: Anti -highblood, cancer, deodorant, oxidant

Dishes:spice, salad

Law-uy

(Mixed Vegetables Stew)
Brgy. Molo-polo, Kiblawan, Davao del Sur

Ingredients

• 1 cup squash or kalabasa, cubed (Cucurbita moschata)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• 1 pc small sponge gourd or sikwa/patola (Luffa cylindrica)
• 3-4 pcs okra, halved with a diagonal cut (Abelmoschus esculentus)
• 1 cup malabar spinach leaves or agbati (Basella alba)
Alternatives:
1 cup Tinangkong sweetpotato tops or talbos ng Tinangkong (Ipomoea batatas var Tinangkong)
1 cup horseradish or malunggay leaves (Moringa oleifera)
• ½ - 1 cup mushrooms or kabute
• 2 pcs medium tomatoes or kamatis, sliced
• 1 pc medium head shallot or sibuyas bombay, chopped
• 1 thumb ginger or luya, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• Salt

Procedure

1. Fill pot with water and add tanglad, luya and sibuyas bombay. Bring to a boil over medium high heat.
2. Add kalabasa and talong. Bring to a boil and simmer for another 5 minutes.
3. Add the sikwa, kamatis, kabute and okra and cook for about 2-3 minutes, just until limp.
4. Add salt and mix.
5. Turn off heat and add alugbati (or malunggay or Tinangkong) leaves. Stir to mix. The residual heat will be enough to cook the leafy greens.

Alnulut Abu

Ingredients

• 6-8 stalks taro or abu leaves and stems, shredded and young stalks cut (Colocasia esculenta)
• 3-4 pcs medium-sized tomatoes or kamatis, sliced
• salt

Procedure

1. Pack taro leaves and stalks with tomatoes and salt into a bamboo culm of about ½ m long.
2. Pour in a bit of water.
3. Stuff banana leaves tightly at both ends of bamboo and put over hot coals/fire.

Note: To check if the dish is cooked, use a clean stick to poke into the bamboo culm. If the inside is soft, the dish is ready to be served.

Alnulut Fak

Ingredients

Fak (palaka)
Sibuyas
Tanglad
Small crab
Luya (Ginger)
Sibuyas dahon

Procedure

Note: Luto sa kawayan

Alnulut Nalaf

Ingredients

Nalaf (isda)
Sibuyas
Kamatis

Procedure

Note: Luto sa kawayan

Puso Saging

Ingredients

sibuyas dahon
Gata
Puso Saging
Kamatis
Dilis
Asin (salt)

Procedure

Ginisang Muti-muti

Ingredients

Muti-muti
Kamatis (Tomato)
Luya (Ginger)
Asin (salt)
Toyo (Soy sauce)
Sibuyas (Onion)
sibuyas dahon (Leeks)
Bawang (Garlic)

Procedure

1 . In a skillet pan, heat oil over medium heat.
2 . Add sliced garlic, ginger and tomato and sauté for 2-3 minutes or until tomato has softened.
3 . Stir in Tangkong (Ipomoea triloba), reduce heat, cover and cook for 5 minutes or until tangkong is crisp tender. Adjust seasoning with fish sauce or salt. Serve with steamed rice
4 . Add fish sauce or salt; stir to combine.
5 . Stir in upo (bottle gourd), reduce heat, cover and cook for 5 minutes or until upo is crisp tender. Adjust seasoning with fish sauce or salt. Serve with steamed rice
6 . Enjoy!

Langka Salad

Ingredients

Langka
gata (coconut milk)
Sibuyas
bell pepper

Procedure

Puso sa Saging

Ingredients

Banana blossoms
oconut milk
vinegar
salt
ground black pepper
mantika (cooking oil)
red onion
garlic
jalapeno or chili pepper

Procedure

1 . Saute garlic and onion in cooking oil till caramelized in medium heat.
2 . Add banana blossoms, stir and cook for few minutes.
3 . Season with salt and ground pepper to taste.
4 . Add pepper and vinegar. Simmer for 5 minutes in low heat.
5 . Add coconut milk, stir and simmer till liquid thickens.
6 . Remove from heat, transfer in a serving fish and serve.

Sinugba na Pallang

Ingredients

Pallang (stem)
Suka
Paminta
Sili
Asin (salt)
Sibuyas
Bawang

Procedure

1 . Arrange the pallang stem on the grill. Cook the pallang until soft.
2 . Remove from the grill to a cutting board and let cool slightly. Once cool and roughly chop.
3 . In a serving bowl, add the pallang stem and mix the vinegar, the black pepper, and salt.

Tinonuang Gulay

(Mixed Vegetables in Coconut Cream)
Brgy. Asinan, Matanao, Davao del Sur

Ingredients

• 1 pc large corn or mais, kernels scraped off the cob (Zea mays)
• 1 cup horseradish or malunggay leaves (Moringa oleifera)
• 1 cup bamboo shoots or dabong, preboiled and chopped (Bambusa sp., Gigantochloa sp.)
• 1 pc small to medium taro corms or bisol, peeled and cubed (Colocasia esculenta)
• 1 cup jute or saluyot leaves (Corchorus olitorius or C. capsularis)
• grilled fish or inihaw na isda, flaked
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• salt
• 1 stalk lemongrass or tanglad, crushed or scored
• 1 pc medium head shallot or sibuyas
• 1 thumb ginger or luya, crushed
• 4-6 cloves garlic or bawang, crushed
• Chillies or siling labuyo for heat, chopped

Procedure

1. Boil water in a sauce pot. Drop tanglad, sibuyas, bawang, luya, chillies and scraped corn.
2. Continue to boil until the stock is fragrant with ginger and lemongrass, and the corn is tender.
3. Add dabong and bisol (taro).
4. Add salt and boil for 3 minutes.
5. Add flaked fish and salt season to taste.
6. When bisol and dabong are tender, add the coconut cream and stir.
7. Add saluyot and boil for 1 minute more.

Dabong Sufo

(Bamboo Shoots with Mixed Vegetables in Coconut Cream)
Brgy. Savoy, Matanao, Davao del Sur

Ingredients

• 3-4 pcs okra, halved with a diagonal cut (Abelmoschus esculentus)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• 1 small piece sponge gourd or patola, peeled and cubed (Luffa cylindrica)
• 1 cup yardlong beans or sitaw (Vigna unguiculata var sesquipedalis)
• 1 cup bamboo shoots or dabong sofu, preboiled and chopped (Bambusa sp., Gigantochloa sp.)
• 1 cup jute or saluyot leaves (Corchorus olitorius, C. capsularis)
• 1-2 pcs fried fish or pritong isda, flaked
• coconut cream from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 pc medium bulb onion or sibuyas bombay, chopped
• 2-3 stalks spring onions, chopped
• 1 thumb ginger or luya, crushed
• 2 pcs medium tomatoes or kamatis, sliced
• Salt

Procedure

1. Boil 1 cup thin gata in a pot with sibuyas bombay and luya.
2. Add kamatis, okra, talong, patola and sitaw. Boil for about 5 minutes.
3. Add the saluyot leaves, fish flakes, thick gata and spring onions. Simmer for about 2 minutes more.
4. Season with salt as needed.