• Description

Vernacular Names: niyog

Parts utilized as vegetable and availability: pith

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: anywhere

Availability: all year round

Other uses: cooking oil

Dishes:lumpia, sautéed

Ginataang talbos ng kamoteng kahoy

Ingredients

Talbos ng kamoteng kahoy
gata (coconut milk)
sili
bawang
sibuyas
Asin (salt)
Tinapa (fish flakes)

Procedure

1 . Mag-gata ng niyog, ihiwalay ang unang gata sa pangalawang gata. taga san pablo laguna ang nag luto Slice then grind the young leaves and squeeze to remove its extract.
2 . Gayatin ng maliliit ang talbos ng kamoteng kahoy Boil the coconut milk in a pan.
3 . Pakuluan ang pangalawang gata ng niyog, ilagay ang bawang, sibuyas, tinapa. Add bawang (garlic), sibuyas (onion), luya (ginger) and dahon ng kamoteng kahoy (ground cassava leaves) then stir.
4 . Ilagay ang ginayat na talbos ng kamoteng kahoy. Pakuluan hanggang sa maluto at lumambot Mix with tinapang isda (smoked fish) and salt.
5 . Mag-lagay ng sili ng naayon sa panlasa, haluin ng mabuti. Cook over low fire until the leaves are tender.
6 . Maari na itong hanguin pag maunti na ang gata.
7 . I-serve