• Description

Vernacular Names: niyug-niyogan, nyog-nyogan

Parts utilized as vegetable and availability: leaves, shoots

Habitat: forest; coconut areas, riverbank; anywhere; homegarden, swidden farm

Availability: harvestable 1 month after planting;
all year round;
fullmoon, anytime

Other uses: fence, trellis, lowers blood pressure (leaves)

Dishes:ginataan

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.