• Description

Vernacular Names: saykwa, patola

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: homegarden, farm, garden

Availability: 1 year after planting, dry season; all year round, harvestable 3 months after planting; once a year

Other uses: feeds for pigs, medicine for high blood, sponge (dried fruit)

Dishes:laswa, pancit, laswa, cooked with mungbean, cooked with malunggay, nilapuhan, cooked with miswa, kalo-kalo, nilapuhan, cooked with miswa and sardines, Sautéed with ground pork and miswa, egg soup, Sautéed with egg

Ginisang Monggo

(Sauteed Mungbean)
Iloilo

Ingredients

• ½ cup amaranth (kulitis, uray) shoots or seedlings (Amaranthus spinosus, A. viridis)
• ½ cup dry mungbean seeds (monggo)
• ½ cup alugbati leaves (Basella alba)
• ½ cup Saluyot or tagabang leaves (Chorcorus olitorius)
• ½ cup patola fruits (Luffa cylindrical or L. acutangula), peeled and sliced
• ½ cup lupo leaves (Alternanthera sessilis)
• ½ cup patani seeds (Phaseolus lunatus)
• 1 pc eggplant or talong fruits (Solanum melongena), quartered and cut into 5-cm long pieces
• 1 small pc camote root, cubed (Ipomoea batatas)
• Alternative greens (1/2 cup each, or 1 cup if there is only 1 species used):
o Ulasiman leaves (Portulaca oleraceae)
o Talinum shoots (Talinum triangulare)
o Passionfruit or masaprula shoots
o Ampalaya shoots (Momordica charantia)
o Chilli leaves (Solanum annuum var frutescens)
o Apat-apat leaves (Marsilea crenata)
o Erwad leaves (Bidens pilosa)
o Sapsapon young leaves (Crassocephalum crepidioides)
o Yayod young leaves (Lactuca indica)
• 3 pcs medium tomatoes or kamatis, sliced
• 1 pc shallots or sibuyas, chopped
• 2 tbp fish paste or bagoong
• Optional: 50-100 g hipon or shrimp, cleaned

Procedure

1. Sort through the dry mungbean seeds, discarding discolored or shriveled beans and any grit or dirt. Rinse in cold, running water until water runs clear. Drain well.
2. In a large pot, combine mungbeans and water. Over medium heat bring to a boil skimming froth that floats on top.
3. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
4. Separate young leaves of alugbati, lupo, kulitis and tagabang (or other alternative greens), then set aside.
5. Add tomatoes into the pot of mungbean and mash mungbeans and tomatoes with the back of the spoon, until softened.
6. In another pot, heat oil over medium heat. Add onions and garlic and cook until tender and aromatic.
7. Add cooked mungbean, including the mungbean water, followed by cubed camote, patani seeds, talong and patola. Bring to a boil.
8. Add shrimps, if desired
9. Add fish sauce to taste and continue to cook for about 1 to 2 minutes.

Laswa

Ingredients

Kalabasa
Patola
Gaway-gaway
Hantak

Procedure

Linapwahan nga Laswa

(Mixed Vegetables Stew)
Iloilo

Ingredients

• 1 cup squash or kalabasa fruit, cubed (Cucurbita moschata)
• 1 cup eggplant or ttarong (Solanum melongena), diced
• 1 cup patola (Luffa acutangula), diced
• 1 cup young okra fruits, halved crosswise (Abelmoschus esculentus)
• 1/2 cup hantak fruits (Vigna unguiculata spp unguiculata)
• 1 cup string beans or latoy (Vigna unguiculata spp sesquipedalis)
• 1 cup winged beans or balagay fruits, cut into 5-cm pieces (Psophocarpus tetragonolobus)
• 1 cup balunggay leaves (Moringa oleifera)
• 1/2 cup kulitis shoots (Amaranthus viridis)
• 1/2 cup lupo leaves (Alternanthera sessilis)
• 1/2 cup gaway-gaway or katuray flowers (Sesbania grandiflora), cleaned and prepared
• ½ cup dried anchovies (dilis or baringon)
• 1 pc medium shallots or sibuyas, chopped
• 3 pcs medium tomatoes or kamatis, sliced
• Salt or optional seasong

Procedure

1. Put shallots, tomatoes and salt into a pot with 3 cups water and bring to a boil.
2. Add squash, eggplant, patola, okra, hantak, string beans and winged beans.
3. Add barigon or anchovies and salt or seasoning to taste and allow to boil again.
4. As the vegetables are almost done, add the greens: balunggay, kulitis and lupo leaves, and the gaway-gaway flowers and cook for about 2 minutes more.

Note: Quantities and proportions of vegetables can vary, depending on availability