• Description

Vernacular Names: mote-mote, muti-muti

Parts utilized as vegetable and availability: leaves, shoots

Cultivated/Foraged: gathered

Habitat: farm

Availability: available wet season, August; all year round

Other uses: feeds for pigs

Dishes:cooked with mungbean, substitute for water spinach, ginataan, law-uy, tinola, sautéed, blanched

Ginisang Muti-muti

Ingredients

Muti-muti
Kamatis (Tomato)
Luya (Ginger)
Asin (salt)
Toyo (Soy sauce)
Sibuyas (Onion)
sibuyas dahon (Leeks)
Bawang (Garlic)

Procedure

1 . In a skillet pan, heat oil over medium heat.
2 . Add sliced garlic, ginger and tomato and sauté for 2-3 minutes or until tomato has softened.
3 . Stir in Tangkong (Ipomoea triloba), reduce heat, cover and cook for 5 minutes or until tangkong is crisp tender. Adjust seasoning with fish sauce or salt. Serve with steamed rice
4 . Add fish sauce or salt; stir to combine.
5 . Stir in upo (bottle gourd), reduce heat, cover and cook for 5 minutes or until upo is crisp tender. Adjust seasoning with fish sauce or salt. Serve with steamed rice
6 . Enjoy!