• Description

Vernacular Names: dabong

Parts utilized as vegetable and availability: pith/shoots

Cultivated/Foraged: gathered, planted

Habitat: bamboo areas

Availability: avaiable July to August; wet season

Other uses: livelihood

Dishes:law-uy, lumpia, ginataan, sautéed with sardines, adobo

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.

Ginataan

Ingredients

Kalabasa
Sitaw
Malunggay
Saluyot
Okra
Gabi
labong
Talong
Gata

Procedure