• Description

Vernacular Names: balanghoy, kalibre

Parts utilized as vegetable and availability: shoots, leaves

Cultivated/Foraged: Planted

Market presence of vegetable:marketed

Habitat: surroundings, garden, farm, mountain

Availability: all year round

Other uses: cures ulcer; lowers blood pressure; medication for hyperthyroidism (goiter);
treatment for wounds/ cuts;
snacks (enlarged roots)

Dishes:ginataan pinauga (dried), sinigang na baboy

Ginataang talbos ng kamoteng kahoy

Ingredients

Talbos ng kamote kahoy
Tanglad
Gata (coconut milk)
Sibuyas
Bawang
Luya
Bell pepper
Asin (salt)
Isdang pinirito

Procedure

1 . Slice then grind the young leaves and squeeze to remove its extract.
2 . Boil the coconut milk in a pan.
3 . Add bawang (garlic), sibuyas (onion), tanglad (lemon grass), luya (ginger) and dahon ng kamoteng kahoy (ground cassava leaves) then stir.
4 . Add isdang pinirito (fried fish).
5 . Mix with tinapang isda and salt.
6 . Cook over low fire until the leaves are tender.
7 . transfer in a serving bowl, put sliced of bell pepper on top then serve.
8 . Maari na itong hanguin pag malambot na ang talbos ng kamote
9 . i-serve