• Description

Vernacular Names: sibuyas dahon

Parts utilized as vegetable and availability: leaves, all parts

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: homegarden, garden

Availability: all year round

Major uses: spice

Other uses: lowers blood pressure

Dishes:tinola, Sautéed, kinilaw, salad, spice

Ginilaw puso/Salad na puso

Ingredients

Puso ng saging
Kalamansi
Kamatis
Sibuyas
Aslong (suka)
Luy-a
sibuyas dahon
gata (coconut milk)

Procedure

1 . Prepare the coconut milk
2 . Boil the banana blossom and drain
3 . In a bowl, mixed coconut milk, kalamansi, kamatis (tomato), aslong (vinegar), sibuyas dahon (leeks), onion, ginger and salt.
5 . Shred the boiled banana blossom
6 . Put the mixture of coconut milk into shredded banana blossom
7 . Ready to serve

Ginilaw puso/Salad na puso

Ingredients

Puso ng saging
Kalamansi
Kamatis
Sibuyas
Aslong (suka)
Luy-a
sibuyas dahon
gata (coconut milk)

Procedure

1 . Prepare the coconut milk
2 . Boil the banana blossom and drain
3 . In a bowl, mixed coconut milk, kalamansi, kamatis (tomato), aslong (vinegar), sibuyas dahon (leeks), onion, ginger and salt.
5 . Shred the boiled banana blossom
6 . Put the mixture of coconut milk into shredded banana blossom
7 . Ready to serve

Law-uy

Ingredients

Kamote
Likway
Alugbati
Saluyot
Sibuyas
Ahos
Luya
Atsal
Tanglad
Kamatis

Procedure

1 . In a wok pour water and boil
2 . Put sibuyas (onion), garlic (garlic), kamatis (tomato), luya (ginger) and tanglad (lemongrass)
3 . Put taro
4 . After 5 minutes, add alugbati and saluyot
5 . Add salt to taste then serve.

Ginata-an gabi

Ingredients

Tuno ug lubi
Gabi
Luy-a
Sibuyas
Ahos
Atsal
Tanglad
Asin (salt)

Procedure

1. Put the taro leaves and stalks in a cooking pot filled with water
2. Let it boil, then add ahos (garlic), luy-a (ginger) and sibuyas (onion).
3. Let it boil until the taro is well cooked and add salt.
4. Pour in the coconut cream and let it simmer for a few minutes.

Ginata-ang nangka

Ingredients

Nangka
Tuno ug lubi
Sibuyas
Ahos
Luya
Atsal
Asin (salt)

Procedure

1. Cut jackfruit (langka/nangka) into pieces and bring into a boil with salt until tender.
2. Add garlic, onion, ginger, bellpepper and coconut cream, and season with salt and pepper. Let it boil for a few minutes.
4. Add coconut milk, and stir.

Ginataang gabi

Ingredients

Gabing tuod
Gata (coconut milk)
Tanglad
Sanib
Luy-a
Atsal
Sibuyas
Kamatis

Procedure

1 . Wash then slice the taro (leaves, stalk and tubers)
2 . Knot the taro leaves.
3 . In a wok, put the lemongrass, sanib, ginger, atsal, tomato, knotted taro leaves and stalk, tubers and coconut milk then bring to boil until tender.
4 . When the tuber is tender you can put the first coconut milk extract and let it boil in 5 minutes.
5. serve and enjoy.

Halang-halang manok

Ingredients

Kulitis
Native chicken
Gata (coconut milk)
Atsal
Luya
Sili espada
kamatis
Tanglad
Sanib
Sili leaves
Ahos
Sibuyas bombay
Salt

Procedure

1 . linisin mabuti at i-chop ang native manok
2 . ihanda ang iba pang pampalasa
3 . igisa ang lahat ng ingredients
4 . isalang ang manok ng 10 minuto
5 . ilagay ang sili leaves and kulitis
6 . ilagay ang coconut milk
7 . timplahan ng asin
8 . ihain ng mainit

Bago sinubakan sa isdang sinugba

Ingredients

Sinugba isda (grilled fish)
Bago (young leaves)
String beans
Okra
Gabi (lutya)
Kamatis
Tanglad
Sibuyas
Sili espada
Malunggay leaves
Asin (salt)

Procedure

1 . Grill fish
2 . Boil water
3 . Add lamas
4 . Add isda sinugba
5 . Add gabi (don't stir)
6 . After 3 mins, add string beans, okra, bago, malunggay leaves
7 . Salt to taste
8 . Ready to serve

Salad na talong

Ingredients

Talong
Kamatis
Luy-a
Sibuyas
Sibuyas dahon
Gata (coconut milk)
Suka
Asin (salt)

Procedure

1 . Magpakulo ng tubig. Lagyan ng konting suka at asin
2 . Ilagay ang talong
3 . Idrain at ilagay ang iba pang lahok
4 . Ilagay ang gata
5 . Timplahan ng asin
6 . Iserve

Kamote tops salad

Ingredients

Talbos ng kamote
Atsal
Luy-a
Sibuyas dahon
Kamatis
Suka
Bagoong
Sibuyas

Procedure

1. Pick the leaves from the stems and discard any top parts. Under cold, running water, wash and drain well.
2. Steam kamote leaves for about 1 to 2 minutes or until just wilted.
3. Alternatively, in a pot over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to 20 seconds or until just wilted. Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
4. In a bowl, combine kamote leaves, tomatoes, atsal (green chili), sibuyas (onion) and sibuyas dahon (leeks).
5. Add combine vinegar and fish sauce to taste.

Kamote tops salad

Ingredients

Talbos ng kamote
Atsal
Luy-a
Sibuyas dahon
Kamatis
Suka
Bagoong
Sibuyas

Procedure

1. Pick the leaves from the stems and discard any top parts. Under cold, running water, wash and drain well.
2. Steam kamote leaves for about 1 to 2 minutes or until just wilted.
3. Alternatively, in a pot over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to 20 seconds or until just wilted. Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
4. In a bowl, combine kamote leaves, tomatoes, atsal (green chili), sibuyas (onion) and sibuyas dahon (leeks).
5. Add combine vinegar and fish sauce to taste.

Pinakbet

Ingredients

Kalabasa
Talong
Kamatis
Sibuyas
Bawang
Okra
Sitaw
Bagoong
bell pepper
Ampalaya

Procedure

1 . Sauté garlic, onion, tomato and bagoong in oil. Pour water and simmer for 10 minutes.
2 . Add kalabasa, okra and sitaw in 2-minute intervals.
3 . Add ampalaya and eggplant and simmer for 5 minutes.
4 . Transfer on a serving plate and serve.

Sari-saring gulay

Ingredients

Gabi
Kalabasa
Patani
Puso ng saging
Upo
Kangkong
Likway
Sili (bell pepper)
Luy-a
Tanglad
Sibuyas
Malunggay
Gata (coconut milk)

Procedure

1 . Fill pot with water and throw patani. Bring to a boil over medium high heat then drain when tender.
2 . Fill the pot again with water and throw gabi (taro), kalabasa (squash), patani, upo and banana blossom. Bring to boil until tender.
3 . throw malunggay, kangkong at likway
4 . After 5 mins, pour coconut milk then mix.
5 . serve

Law-oy

Ingredients

Gabi
Sayote
Upo
Okra
Balatong
Bago
Talong
Likway
Malunggay
Gardenis (Camote tops)
Dahon sa kamote
Saluyot
Sibuyas bombay
Luy-a
Atsal
Sibuyas dahonan
Tangkong
Tanglad
Dahon sa sili

Procedure

1 . Fill pot with water and throw in tanglad, luya (crushed ginger), atsal (pepper) and sibuyas bombay (onions). Bring to a boil over medium high heat.
2 . Throw in the gabi (taro), sayote, balatong and upo.
3 . Bring to a boil and simmer for another 5 minutes.
4 . Add the okra and talong and cook for about 2-3 minutes, just until limp.
5 . Add asin (salt), stir and adjust the taste.
6 . Turn off heat and add the bago, likway, gardenis (camote tops), dahon sa sili, dahon sa kamote, saluyot, sibuyas dahon, tangkong and malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!

Law-oy

Ingredients

Gabi
Sayote
Upo
Okra
Balatong
Bago
Talong
Likway
Malunggay
Gardenis (Camote tops)
Dahon sa kamote
Saluyot
Sibuyas bombay
Luy-a
Atsal
Sibuyas dahonan
Tangkong
Tanglad
Dahon sa sili

Procedure

1 . Fill pot with water and throw in tanglad, luya (crushed ginger), atsal (pepper) and sibuyas bombay (onions). Bring to a boil over medium high heat.
2 . Throw in the gabi (taro), sayote, balatong and upo.
3 . Bring to a boil and simmer for another 5 minutes.
4 . Add the okra and talong and cook for about 2-3 minutes, just until limp.
5 . Add asin (salt), stir and adjust the taste.
6 . Turn off heat and add the bago, likway, gardenis (camote tops), dahon sa sili, dahon sa kamote, saluyot, sibuyas dahon, tangkong and malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!

Tinunuang nangka

Ingredients

Langka
Sibuyas bombay
Sibuyas dahonan
Spada
Atsal
Tanglad
gata (coconut milk)

Procedure

1. Heat the cooking oil in a pan.
2. Once the oil becomes hot, sauté the onion and garlic.
3. Pour the coconut milk and lemon grass in the pan. Let boil. Cover and simmer for 20 minutes. Add water if needed.
4. Add the espada (chili) Stir.
5. Add the jackfruit. Stir and cook for 5 to 7 minutes.
6. Transfer to a serving bowl. Serve.
7. Share and enjoy!

Salad puso

Ingredients

Puso sa saging
gata (coconut milk)
Sibuyas bombay
Sibuyas dahon
Asin (salt)
seasoning mix
Luya

Procedure

1 . Prepare the coconut milk
2 . Boil the banana blossom and drain
3 . In a bowl, mixed coconut milk, onion, ginger and salt.
5 . Shred the boiled banana blossom
6 . Put the mixture of coconut milk into shredded banana blossom
7 . Ready to serve

Bola-bola nga puso ng saging

Ingredients

Puso ng saging
Itlog
Harina
Ahos
Sibuyas bombay
Sibuyas dahon
Atsal
seasoning mix
mantika

Procedure

1 . Chop puso ng saging, kumutan og asin. set aside
2 . Chop spices, set aside
3 . Beat egg/s and add magic sarap and salt to taste
4 . Mix chopped puso ng saging and spices
5 . Add beaten eggs and mix
6 . Add flour and mix well
7 . Drop spoonfuls of the mixture into pre-heated oil in pan (deep fry)