• Description

Vernacular Names: katumbal kutikot,katombal, sili

Parts utilized as vegetable and availability: leaves, fruits

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: surroundings, homegarden, farm, garden

Availability: all year round, once a year

Major uses: spice

Dishes:spice, kinilaw, cooked with fish, tinolang manok, fish soup, sauteed seashells, laswa

Tinolang Manok

Ingredients

• 1 pc medium unripe papaya fruits (Carica papaya), peeled and cut into big cubes
• 5 stems sili tops (Capsicuum annuum var frutescens)
Alternate greens: malunggay leaves (Moringa oleifera)
• ½ kg fresh chicken, washed and cut into serving sizes
• 4 cloves garlic or bawang, crushed
• 1 pc medium shallot or sibuyas, chopped
• 1 thumb ginger or luya, crushed
• 2 pcs medium tomatoes or kamatis, sliced
• Salt to taste

Procedure

1. Heat oil in a pot over medium heat. Add shallots, tomatoes, ginger and garlic and cook until limp and aromatic.
2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to brown and juices run clear.
3. Add water and bring to a boil, skimming scum as it floats up.
4. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked thoroughly
5. Add papaya and cook for about 3 to 5 minutes more.
6. Season with salt to taste. Add greens and cook until the leaves are just wilted.

KBL (Kadyos, baboy, langka)

Ingredients

Kadios
Karne ng baboy (pork)
Langka
Kamatis
Sili
Batuan
Luya
Bombay (Sibuyas)
Ahos

Procedure

Monggo nga may ubad ka saging kag manok

Ingredients

Monggo
Bombay (Sibuyas)
Ahos
Sili
Saging
Kamatis
Luya
Manok

Procedure