• Description

Vernacular Names: alogbate, alogbati

Parts utilized as vegetable and availability: leaves

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: homegarden, garden, farm, lowland, upland

Availability: all year round

Other uses: highblood, poultice for boil

Dishes:linapuhan, sautéed with sponge gourd and mungbean, laswa, mixed with meat, fish soup, sauteed mungbean

Ginisang Monggo

(Sauteed Mungbean)
Iloilo

Ingredients

• ½ cup amaranth (kulitis, uray) shoots or seedlings (Amaranthus spinosus, A. viridis)
• ½ cup dry mungbean seeds (monggo)
• ½ cup alugbati leaves (Basella alba)
• ½ cup Saluyot or tagabang leaves (Chorcorus olitorius)
• ½ cup patola fruits (Luffa cylindrical or L. acutangula), peeled and sliced
• ½ cup lupo leaves (Alternanthera sessilis)
• ½ cup patani seeds (Phaseolus lunatus)
• 1 pc eggplant or talong fruits (Solanum melongena), quartered and cut into 5-cm long pieces
• 1 small pc camote root, cubed (Ipomoea batatas)
• Alternative greens (1/2 cup each, or 1 cup if there is only 1 species used):
o Ulasiman leaves (Portulaca oleraceae)
o Talinum shoots (Talinum triangulare)
o Passionfruit or masaprula shoots
o Ampalaya shoots (Momordica charantia)
o Chilli leaves (Solanum annuum var frutescens)
o Apat-apat leaves (Marsilea crenata)
o Erwad leaves (Bidens pilosa)
o Sapsapon young leaves (Crassocephalum crepidioides)
o Yayod young leaves (Lactuca indica)
• 3 pcs medium tomatoes or kamatis, sliced
• 1 pc shallots or sibuyas, chopped
• 2 tbp fish paste or bagoong
• Optional: 50-100 g hipon or shrimp, cleaned

Procedure

1. Sort through the dry mungbean seeds, discarding discolored or shriveled beans and any grit or dirt. Rinse in cold, running water until water runs clear. Drain well.
2. In a large pot, combine mungbeans and water. Over medium heat bring to a boil skimming froth that floats on top.
3. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
4. Separate young leaves of alugbati, lupo, kulitis and tagabang (or other alternative greens), then set aside.
5. Add tomatoes into the pot of mungbean and mash mungbeans and tomatoes with the back of the spoon, until softened.
6. In another pot, heat oil over medium heat. Add onions and garlic and cook until tender and aromatic.
7. Add cooked mungbean, including the mungbean water, followed by cubed camote, patani seeds, talong and patola. Bring to a boil.
8. Add shrimps, if desired
9. Add fish sauce to taste and continue to cook for about 1 to 2 minutes.

Linapuahan

(Mixed Vegetables Stew)
Brgy. Jamog-Gines, Leon, Iloilo

Ingredients

• 1 cup squash or kalabasa fruit (Cucurbita moschata), cubed
• 1 cup eggpant or talong fruit (Solanum melongena), quartered and cut into 6-cm lengths
• 1 cup string beans or latoy (Vigna unguiculata spp sesquipedalisi), cut into 6-cm lengths
• 1 cup okra fruits (Abelmoschus esculentus), halved crosswise at a slant
• 1 cup winged beans or sigarilyas (Psophocarpus tetragonolobus), cut into 6-cm lengths
• 1 cup saluyot leaves (Corchorus olitorius)
• 1 cup alugbati leaves (Basella alba)
• 1 cup balunggay leaves (Moringa oleifera)
• 1 medium shallot or sibuyas, chopped
• 3 medium tomatoes or kamatis, sliced
• Salt or seasoning

Procedure

1. Put salt, shallots and tomatoes into 4 cups water in a pot.
2. Add squash, eggplant and let boil.
3. Add string beans, okra, winged beans and saluyot. Add salt or seasoning to taste.
4. When almost done, add the alugbati and malunggay leaves. Allow to boil once.

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