• Description

Vernacular Names: atsal

Parts utilized as vegetable and availability: fruits

Habitat: garden

Availability: harvestable 3 months after planting

Dishes:grilled

Inatsara na Kapayas

(Pickled Papaya)
Brgy, Mayan, Jagna, Bohol

Ingredients

• 1 medium unripe papaya fruit, peeled and coarsely grated (Carica papaya)
• ¼ cup salt for squeezing out papaya juice
• 1 medium carrot, peeled and julienned or coarsely grated
• 1 medium red bell pepper, sliced into strips
• 1 thumb ginger or luya, julienned
• green chili peppers
• ¼ cup raisins
• ½ cup vinegar or suka
• About ¾ cup sugar, depending on taste
• 1 tsp salt

Procedure

1. Toss the grated papaya with 1/4 cup salt in a large bowl; allow to sit for 1 hour.
2. Drain the liquid from the papaya and rinse thoroughly.
3. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
4. Combine the papaya, carrots, red bell pepper, ginger, green chili peppers and raisins in a large bowl; mix. Transfer the mixture into to clean, dry jars with lids.
5. Stir vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow to sit for 1 day before using.
6. When cooled, store in refrigerator.

Law-uy

Ingredients

Okra
Sibuyas dahon
Alugbati
Sili
Tanglad
Bago (yung dahon)
Sikwa, patola
Kalamunggay, Malunggay
kamatis
Talong
Bangus (Milk fish)

Procedure

1 . In a pan boil water, milk fish, lemon grass, karabansos (winged bean), eggplant and pepper until they are cooked well.
2 . Add kamatis (tomato) and bombay (onion)put the lid.
3 . Add salt, stir and and put patola (luffa), boil about 2-3 minutes. add sibuyas dahonan (chives)
4 . Add alugbati and kamunggay
5 . Ladle into individual soup bowls and enjoy!

Ginisang batong

Ingredients

batong, sitaw
Sibuyas bumbay
Sili
Toyo
Asin (salt)

Procedure

Humba nga Puso sa Saging

Ingredients

-1 pc medium-sized banana flower bud or puso sa saging, cleaned and chopped (Musa x paradisiaca, M. balbisiana)
-coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
-1 cup water spinach or kangkong leaves (Ipomoea aquatic)
-1 thumb ginger or luya, crushed
-2 stalks spring onions or sibuyas dahon, chopped
-1 stalk lemongrass or tanglad, crushed or scored
-mint or hierba buena leaves
-sili espada, chopped
-annatto seeds or suwitis
-salt
-seasoning

Procedure

1. Arrange ingredients sequentially in layers:
-At the bottom of the pot, place ginger, lemongrass and spring onions
-followed by chopped puso ng saging
-On top: hierba buena leaves
2. Add thin coconut milk (2nd extraction), annatto seeds and season with salt.
3. Boil for 15 minutes or until puso ng saging is tender.
4. Add thick coconut cream and siling espada. Additional seasoning may be added, if desired and simmer for 5 minutes or until liquid is reduced and oily.
5. Add kangkong leaves and mix briefly before removing from heat.