• Description

Vernacular Names: tanglad

Parts utilized as vegetable and availability: leaves

Habitat: homegarden

Availability: all year round

Major uses: pampabango

Other uses: medicine for snake bite

Dishes:aroma for food

Adobong Manok at Papaya sa Gata

(Chicken and Green Papaya in Coconut Milk)
Brgy. Sta. Rosa, Lopez, Quezon

Ingredients

• 1 medium unripe papaya, peeled and cubed (Carica papaya)
• 500 g native chicken or manok, washed and chopped into serving pieces
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 1 thumb ginger or luya, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• peppercorns or paminta
• Salt or seasoning

Procedure

1. Sautee onions, garlic and ginger.
2. Add chicken and cook until tender.
3. Add cubed papaya and add about ½ cup thin coconut cream.
4. When papaya is tender, add thick coconut cream.
5. Cook until coconut cream is cooked or renders oil.

Adobong Nyog-nyogan sa Gata

(Philippine Fig Adobo in Coconut Milk)
Brgy. Lalaguna, Lopez, Quezon

Ingredients

• 1 bundle Philippine fig or nyog-nyogan shoots or about 4 pcs (Ficus pseudopalma)
• A can sardines
• 4-5 cloves garlic or bawang, crushed
• 1 stalk lemongrass or tanglad, crushed or scored (Cymbopogon citratus)
• Salt
• Seasoning

Procedure

1. Cut off tough stalks and tie nyog-nyogan shoots into knots.
2. Put in a pot with the thin coconut cream and some water. Boil.
3. When leaves are tender, add thick coconut cream, followed by sardines.
4. Tilt the pot once in a while to move liquid around and under the leaves. Do not stir so that the softened leaves will not be damaged.
5. Wait for the coconut cream to render oil.

Ginataang Balinghoy

(Cassava Shoots in Coconut Cream)
Brgy. Lalaguna, Lopez, Quezon

Ingredients

• 3-4 cups cassava shoots or talbos ng Balinghoy (Manihot esculenta)
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• peppercorns or paminta, crushed or powder
• chilies or sili
• Salt/seasoning

Procedure

1. Chop cassava shoots finely and put in a pot with thin coconut cream.
2. Add garlic, onions, garlic, lemongrass, peppercorns and chilies.
3. Season and boil until liquid is reduced.
4. Add thick coconut cream and cook until fat is rendered.

Tinutong Gabi

(Taro Leaves in Coconut Cream)
Brgy. Lalaguna, Lopez, Quezon

Ingredients

• Young taro or gabi leaves (Colocasia esculenta)
• gata (coconut milk)
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb ginger or luya, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• 1 can sardines

Procedure

1. Boil gabi leaves in thin coconut cream in a pot with tanglad, luya and salt.
2. When liquid is reduced, add thick coconut cream and sardines.
3. Carefully allow coconut cream to seep under the leaves so that they do not get burned.
4. Cook until coconut cream starts to render oil.

Ginataang Papaya

(Papaya in Coconut Cream)
Brgy. Lalaguna, Lopez, Quezon

Ingredients

• 1 pc medium unripe papaya, peeled and sliced (Carica papaya)
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• peppercorns or paminta, crushed
• salt
• seasoning

Procedure

1. Sautee bawang, sibuyas and luya in a sauce pot.
2. Add papaya slices, salt, seasoning, paminta and thin coconut cream.
3. Boil and add thick coconut cream when liquid is reduced and papaya starts to become tender. Allow to boil one more time.

Pinangat

Ingredients

dahon ng gabi
gata (coconut milk)
bawang
tanglad
bagoong/alamang

Procedure