• Description

Vernacular Names: balinghoy, kamoteng kahoy, kamoteng kahoy, tingki,

Parts utilized as vegetable and availability: storage roots; leaves, shoots

Cultivated/Foraged: Planted, Gathered

Market presence of vegetable:marketed

Habitat: homegarden; farm; high eleven areas, upland, dry areas

Availability: all year round, harvestable 3 months after planting

Other uses: cassava roll; rooots are boiled, cassava cake, cassava roll for snacks; chicharon cabcab, feeds for pigs, rice cake (balisu-su)

Dishes:sautéed, ginataan

Ginataang Talbos ng Kamoteng Kahoy

(Cassava Leaves in Coconut Cream)
Brgy. Napolidan, Lupi, Camarines Sur

Ingredients

• 4 cups fresh cassava shoots or talbos ng kamoteng kahoy
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1-2 pcs medium smoked fish or tinapa, flaked
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• salt

Procedure

1. Chop finely and squeeze cassava leaves into a pulp to squeeze out the leaf juices. This reduces toxic cyanide to safe levels.
2. Boil the thick coconut milk in a pan.
3. Add bawang, sibuyas, luya and cassava leaves pulp and mix.
4. Add fish flakes and season with salt.
5. Cook over low fire until the leaves are tender and liquid is reduced.

Ginataang talbos ng balinghoy

Ingredients

Talbos ng kamoteng kahoy
Tinapa (fish flakes)
gata (coconut milk)
bawang
Sibuyas
luya
Asin (salt)
seasoning mix

Procedure

1 . Mag-gata ng niyog, ihiwalay ang unang gata sa pangalawang gata.
2 . Gayatin ng maliliit ang talbos ng kamoteng kahoy
3 . Pakuluan ang pangalawang gata ng niyog, ilagay ang bawang, sibuyas, tinapa.
4 . Ilagay ang ginayat na talbos ng kamoteng kahoy. Pakuluan hanggang sa maluto at lumambot
5 . Mag-lagay ng sili ng naayon sa panlasa, haluin ng mabuti.
6 . Maari na itong hanguin pag maunti na ang gata.
7 . I-serve