iVeg

Bohol : lubi

coconut (Cocos nucifera) Family: Arecaceae

Description

Vernacular Names: lubi

Parts utilized as vegetable and availability: young coconut meat, pith

Market presence of vegetable:marketed

Habitat: surroundings; anywhere; coconut areas

Availability: harvestable 1 year; available all year round; typhoon season, when somebody cuts down trees

Other uses: planted

Dishes:hinalang (young coconut); tinunuan (pith), sautéed, law-uy, mixed with chicken

Humba nga nangka

(Jackfruit in Coconut Cream)
Brgy. Mayana, Jagna, Bohol

Ingredients

• ½ kg mature but unripe jackfruit or nangka, peeled and chopped
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb ginger or luya, crushed
• 1 pc small or medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 2 stalks spring onions or sibuyas-dahon, chopped
• 1 stalk lemongrass or tanglad, crushed or scored
• peppercorn or paminta seeds, stalk and leaves, slightly crushed
• oregano or kalabo leaves (Plectranthus amboinicus)
• mint or hierba buena/yerba buena leaves (Mentha arvensis)
• star anise
• Annatto or atsuete
• Salt

Procedure

1. Arrange ingredients sequentially in layers:
-At the bottom of the pan, place lemongrass, ginger, garlic, onions, spring onions, and peppercorns;
-followed by chopped jackfruit;
-finally, on top: star anise, oregano and hierba buena leaves.
2. Add thin coconut milk (2nd extraction), atsuete, and salt to taste.
3. Boil for 15-20 minutes or until nangka is tender.
4. Add thick coconut cream and simmer for 5 minutes.

Sinunuban na pijay

Ingredients

Sibuyas
gata (coconut milk)
Pako

Procedure

Sinunuban na pitchay

Ingredients

Sibuyas dahon
Pitchay
Puso ng saging
Kamatis
Bawang
Luya
Manok bisaya
gata (coconut milk)
Asin (salt)

Procedure

1 . Bring to boil the chicken.
2 . Add ginger and onion.
3 . When the chicken meat is tender put the second extract of coconut milk and bring to boil.

Tinunuan nga munggos

Ingredients

Munggos
Kamunggay
Sibuyas
gata (coconut milk)
Luy-a

Procedure

Tinunuan nga gabi with suso

Ingredients

Gabi
Suso, snail
Sibuyas
gata (coconut milk)
Asin (salt)

Procedure

Nilaw-uy iga manok w buko at sabaw ng buko

Ingredients

lubi, buko
manok native
Sibuyas
Sili atsal
Mantika

Procedure

Humbang Nangka

Ingredients

Langka
Sibuyas
gata (coconut milk)
Tanglad
Kamatis
Luy-a
Asin (salt)
Paminta
Star anise
Laurel leaves

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.