• Description

Vernacular Names: irok, kaong

Parts utilized as vegetable and availability: pith

Habitat: lowland, coconut areas, coconut plantation, forest

Availability: harvestable 4 years after planting; all year round

Other uses: leaves- broomstick ; trunk- wall; pith-toddy or coconut wine

Dishes:nilabon (boiled), ginataan

Nilabong na Ubod ng Irok o Ubod ng Buli

(Boiled Sugar Palm or Buri Palm Bud/Shoot)
Brgy. Sta. Rosa, Lopez, Quezon

Ingredients

• sugar palm heart or ubod ng Irok (Arenga pinnata)
Alternative: heart of buri palm or ubod ng buli (Corypha utan)
• salt
• local lime or dayap; alternatively, kalamansi

Procedure

1. Chop heart of palm or ubod into pieces, boil and drain.
2. On a serving platter, season with salt and soy sauce and serve with kalamansi or any local lime.
Alternatively: serve the boiled ubod plain, with a dip of soy sauce-and-kalamansi mix