• Description

Vernacular Names: gilis, camote, kamoteng balagon

Parts utilized as vegetable and availability: enlarged roots, leaves

Cultivated/Foraged: planted

Market presence of vegetable:not marketed; marketed

Habitat: yard, homegarden, garden, farm, anywhere

Availability: all year round, monthly;
available March (enlarged roots)

Other uses: medicine for anemia;
feeds for pigs, cattle

Dishes:law-uy, salad, Sautéed, adobo, tinunuan

Kamote tops salad

Ingredients

Talbos ng kamote
Atsal
Luy-a
Sibuyas dahon
Kamatis
Suka
Bagoong
Sibuyas

Procedure

1. Pick the leaves from the stems and discard any top parts. Under cold, running water, wash and drain well.
2. Steam kamote leaves for about 1 to 2 minutes or until just wilted.
3. Alternatively, in a pot over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to 20 seconds or until just wilted. Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
4. In a bowl, combine kamote leaves, tomatoes, atsal (green chili), sibuyas (onion) and sibuyas dahon (leeks).
5. Add combine vinegar and fish sauce to taste.

Law-oy

Ingredients

Gabi
Sayote
Upo
Okra
Balatong
Bago
Talong
Likway
Malunggay
Gardenis (Camote tops)
Dahon sa kamote
Saluyot
Sibuyas bombay
Luy-a
Atsal
Sibuyas dahonan
Tangkong
Tanglad
Dahon sa sili

Procedure

1 . Fill pot with water and throw in tanglad, luya (crushed ginger), atsal (pepper) and sibuyas bombay (onions). Bring to a boil over medium high heat.
2 . Throw in the gabi (taro), sayote, balatong and upo.
3 . Bring to a boil and simmer for another 5 minutes.
4 . Add the okra and talong and cook for about 2-3 minutes, just until limp.
5 . Add asin (salt), stir and adjust the taste.
6 . Turn off heat and add the bago, likway, gardenis (camote tops), dahon sa sili, dahon sa kamote, saluyot, sibuyas dahon, tangkong and malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!