• Description

Vernacular Names: gindey, kunday, gendey

Parts utilized as vegetable and availability: leaves, shoots

Cultivated/Foraged: planted, gathered

Market presence of vegetable:non-marketed; not marketed; marketed

Habitat: farm, garden, alleyways

Availability: available January to December, all year round

Dishes:pinakbet, Sautéed, salad, Sautéed with sardines

Ginisang kunday at saluyot

Ingredients

Kunday
Saluyot
bawang
Sibuyas
Asin (salt)

Procedure

1. Heat oil in a skillet or wok over medium heat. Add garlic and saute until fragrant.
2. Add kunday and saluyot; cook, stirring constantly, for about 40 seconds.
3. Add 2 tablespoons water and stir. Cover and cook for 25 seconds, or until leaves are wilted.

Dinengdeng

Ingredients

Gendey
Marunggito (talbos)
Buto ng patani
laman ng kamoteng baging
Talong
Kamatis
luya
bagoong
Anti
udong (fress water shrimp)

Procedure

1 . Gayatin at linis ang mga sangkap
2 . Magpakulo ng tubig
3 . Ilagay ang kamote, patani, laman ng kamoteng baging pag nakulo na ang tubig at haluin
4 . Isunod ang talong luya, kamatis
5 . Ilagay ang udong o fresh water shrimp
6 . Timplahan ito ng bagoong
7 . Ilagay ang sangkap na dahon tulad ng marunggito, gendey at anti