• Description

Vernacular Names: anibong, bahi, pugahan

Parts utilized as vegetable and availability: pith

Cultivated/Foraged: gathered

Market presence of vegetable:marketed

Habitat: forest, surroundings, mountain

Availability: all year round;
during full moon

Other uses: construction material, furniture;
cures tonsilitis;
source of grubs 3 months after cutting down the trunk;
makes body strong

Dishes:law-uy, grilled, soup, ginataan, Sautéed, blanched, salad, ginataan with smoked mish

Ubod sa bahi and anibong

Ingredients

Ubod sa bahi
Data (coconut milk)
Bombay
Ahos
Sibuyas dahonan
Luy-a
Seasoning mix
Evaporated milk
Asin (salt)

Procedure

1 . Pakuluan ng 20 minutes ang ubod ng bahi
2 . I-drain ito at gayatin ng maliliit
3 . Ilagay sa kawali ang gata na may bombay, ahos, sibuyas dahon, luy-a, asin, betsin
4 . Ilagay ang ubod ng bahi at anibong hanggang sa ito ay lumambot
5 . Makalipas ang ilang minuto at malambot na ang ubod, maari na itong hanguin at i-serve

ubod nan anibong law-oy

Ingredients

Ubod ng anibong
Tubig
Sibuyas
Tanglad
Sibuying
Luy-a
Asin (salt)

Procedure

1 . Wash and sliced the ubod and other ingredients
2 . Boil water in a deep pot, bring to boil.
3 . Throw in the sliced ubod, bring to a boil and simmer for another 5 minutes.
4 . Add sibuyas (Onion), tanglad (lemon grass), sibuying
5 . Add asin (salt) adjust the taste.
6 . After 5 minutes, Turn off heat.
7 . Ladle into individual soup bowls and enjoy!