• Description

Vernacular Names: lubi

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

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: coconut plantation

Availability: all year round

Other uses: firewoo, young coconut, broom, house construction materials

Dishes:tinunuan, cooked with mungbean

Kinilaw na puso ng saging

Ingredients

Puso ng saging
Gata (coconut milk)
Calamansi
Bawing
Sibuyas
Tanglad
Suka

Procedure

1 . Himayin ang puso ng saging
2 . Lagyan ng gata, calamansi, bawing, sibuyas, tanglad, suka at puso ng saging
3 . Haluin lahat.

Salad nga nangka

Ingredients

Nangka
Presko nga tuno
Kamatis
Luy-a
Atsal
Suka
White sugar

Procedure

Maja kalabasa

Ingredients

Kalabasa
Butter
Mani
Corn stach
Asukal
Gatas

Procedure

1 . Slice squash in similar sizes in order for them to cook at the same time.
2 . Put them in a pot first, then add a good amount of water. Then turn the fire on. Don't drop the squash in a boiling water, they tend to cook unevenly.
3 . Drain cooked squash and mash well. Set aside.
4 . In a large bowl, mix in the coconut milk and condensed milk. Whisk well.
5 . Pour in the cornstarch and whisk until evenly it smoothens.
6 . Combine in 2 cups of puree/mashed squash. Then mix well until you get the good texture of the batter.
7 . In a large pan, put the butter.
8 . Pour in the batter/mixture. Stir continuously until it starts to become fluffy. Remove from heat right away.
9 . In a pan or a mold, pour it in while it's hot. Spread evenly and chill for about 30 minutes.
10 . Transfer in a serve plate and springle roasted peanuts.