• Description

Vernacular Names: sibuyas, sibuyas dahon

Parts utilized as vegetable and availability: leaves, bulb

Cultivated/Foraged: planted

Habitat: garden, farm

Availability: all year round

Major uses: laswa, spice

Dishes:spice, taping, laswa, sautéed, kinilaw

Ensaladang Talong

Ingredients

Talong
Bombay (Sibuyas)
Kamatis
Suka

Procedure

1. Ihawin ang talong at balatan ito
2. Ilagay sa bowl at pagsamahin ang hiniwang kamatis at bombay o sibuyas

Tinolang Manok

Ingredients

• 1 pc medium unripe papaya fruits (Carica papaya), peeled and cut into big cubes
• 5 stems sili tops (Capsicuum annuum var frutescens)
Alternate greens: malunggay leaves (Moringa oleifera)
• ½ kg fresh chicken, washed and cut into serving sizes
• 4 cloves garlic or bawang, crushed
• 1 pc medium shallot or sibuyas, chopped
• 1 thumb ginger or luya, crushed
• 2 pcs medium tomatoes or kamatis, sliced
• Salt to taste

Procedure

1. Heat oil in a pot over medium heat. Add shallots, tomatoes, 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 brown and juices run clear.
3. Add water and bring to a boil, skimming scum as it floats up.
4. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked thoroughly
5. Add papaya and cook for about 3 to 5 minutes more.
6. Season with salt to taste. Add greens and cook until the leaves are just wilted.

Adobong Latoy

Ingredients

Latoy
Suka
Toyo
Asukal
Bombay
Ahos
Kamatis

Procedure

Atsara

Ingredients

Papaya
Carrots
Sibuyas
Luya

Procedure

Enseladang Langka

Ingredients

Langka
gata (coconut milk)
Bombay

Procedure

Enseladang Puso ng Saging

Ingredients

Puso ng saging
Bombay
gata (coconut milk)

Procedure

Ginataan nga Dagmay

Ingredients

Dagmay (gabi)
Patani
gata (coconut milk)
Bombay (Sibuyas)
Ahos
Kamatis
Luya
Bagoong

Procedure

Ginataan nga Pajo

Ingredients

Pajo (Manggang Hilaw)
Bombay
gata (coconut milk)
Kutikot

Procedure

KBL (Kadyos, baboy, langka)

Ingredients

Kadios
Karne ng baboy (pork)
Langka
Kamatis
Sili
Batuan
Luya
Bombay (Sibuyas)
Ahos

Procedure

Linapwahan nga Laswa

(Mixed Vegetables Stew)
Iloilo

Ingredients

• 1 cup squash or kalabasa fruit, cubed (Cucurbita moschata)
• 1 cup eggplant or ttarong (Solanum melongena), diced
• 1 cup patola (Luffa acutangula), diced
• 1 cup young okra fruits, halved crosswise (Abelmoschus esculentus)
• 1/2 cup hantak fruits (Vigna unguiculata spp unguiculata)
• 1 cup string beans or latoy (Vigna unguiculata spp sesquipedalis)
• 1 cup winged beans or balagay fruits, cut into 5-cm pieces (Psophocarpus tetragonolobus)
• 1 cup balunggay leaves (Moringa oleifera)
• 1/2 cup kulitis shoots (Amaranthus viridis)
• 1/2 cup lupo leaves (Alternanthera sessilis)
• 1/2 cup gaway-gaway or katuray flowers (Sesbania grandiflora), cleaned and prepared
• ½ cup dried anchovies (dilis or baringon)
• 1 pc medium shallots or sibuyas, chopped
• 3 pcs medium tomatoes or kamatis, sliced
• Salt or optional seasong

Procedure

1. Put shallots, tomatoes and salt into a pot with 3 cups water and bring to a boil.
2. Add squash, eggplant, patola, okra, hantak, string beans and winged beans.
3. Add barigon or anchovies and salt or seasoning to taste and allow to boil again.
4. As the vegetables are almost done, add the greens: balunggay, kulitis and lupo leaves, and the gaway-gaway flowers and cook for about 2 minutes more.

Note: Quantities and proportions of vegetables can vary, depending on availability

Linapuahan nga Saging

Ingredients

Saging (saba)
Bombay
Kulitis
Tagabang
Patani
Kamatis
Baringon

Procedure

Monggo nga may ubad ka saging kag manok

Ingredients

Monggo
Bombay (Sibuyas)
Ahos
Sili
Saging
Kamatis
Luya
Manok

Procedure

Tinuom na bago na may itlog

Ingredients

Bombay (Sibuyas)
Dahon ng Bago
Kamatis
Itlog
Balingon (Dilis)

Procedure

Apan Apan

(Stir-fried Kangkong Leaves)
Brgy. Dusacan, Leon, Iloilo

Ingredients

• 3 cups tangkong leaves (Ipomoea aquatic)
• 1 small shallot or sibuyas, chopped
• 3 cloves garlic or bawang, crushed
• Salt or 2 tbsp fish paste or bagoong
• Cooking oil

Procedure

1. Sautee shallots and garlic.
2. Add tangkong leaves.
3. Add salt or fish paste to taste.

KBL: Kadios, Baboy at Langka

(Pork Stew with Winged bean and Jackfruit)
Brgy. Jamog-Gines, Leon, Iloilo

Ingredients

• 1 cup kadios seeds (Cajanus cajan)
• 2 cups unripe langka fruit (Artocarpus heterophyllus), peeled and cut into large cubes
• ½ head garlic or bawang, crushed
• 1 large shallot or sibuyas, chopped
• 1/2 kg pork soup cuts
• 1 thumbs ginger or luya
• 1 tsp sili fruits (Capsicum annuum var frutescens)
• Batuan (Garcinia binucao) as souring agent
• Salt or seasoning

Procedure

1. Soak kadios seeds overnight before boiling
2. Boil pork cuts, jackfruit pieces and soaked kadios with the chopped shallots, ginger and garlic until tender/cooked
3. Add salt to taste
4. Add chillies for heat, and batuan fruits for souring

Pinangat na Gabi

Ingredients

Dagmay (laman, stem, dahon ng gabi)
gata (coconut milk)
Bombay
Luya
Bawang
Asin (salt)
Bagoong

Procedure

1 . Linisin, hugasan, at putol - putulin ang gabi
2 . Balatan ang tangkay at laman
3 . Ilagay lahat sa kwali
4 . Lagyan ng ahos, sibuyas, luya
5 . Lagyan ng pangalawang gata sa sabaw
6 . Pag kumulo, ilagay ang unang sabaw. Wag takpan para lumapo