• Description

Vernacular Names: kalamunggay, kamunggay

Parts utilized as vegetable and availability: pods, flowers, leaves

Cultivated/Foraged: planted, gathered

Habitat: homegarden, farm, surroundings

Availability: all year round, dry season

Other uses: Alternative: coffee, ulcer, cure for wounds, tea

Dishes:law-uy, pinakbet

Law-uy

(Mixed Vegetables Stew)
Brgy. Molo-polo, Kiblawan, Davao del Sur

Ingredients

• 1 cup squash or kalabasa, cubed (Cucurbita moschata)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• 1 pc small sponge gourd or sikwa/patola (Luffa cylindrica)
• 3-4 pcs okra, halved with a diagonal cut (Abelmoschus esculentus)
• 1 cup malabar spinach leaves or agbati (Basella alba)
Alternatives:
1 cup Tinangkong sweetpotato tops or talbos ng Tinangkong (Ipomoea batatas var Tinangkong)
1 cup horseradish or malunggay leaves (Moringa oleifera)
• ½ - 1 cup mushrooms or kabute
• 2 pcs medium tomatoes or kamatis, sliced
• 1 pc medium head shallot or sibuyas bombay, chopped
• 1 thumb ginger or luya, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• Salt

Procedure

1. Fill pot with water and add tanglad, luya and sibuyas bombay. Bring to a boil over medium high heat.
2. Add kalabasa and talong. Bring to a boil and simmer for another 5 minutes.
3. Add the sikwa, kamatis, kabute and okra and cook for about 2-3 minutes, just until limp.
4. Add salt and mix.
5. Turn off heat and add alugbati (or malunggay or Tinangkong) leaves. Stir to mix. The residual heat will be enough to cook the leafy greens.

Tinonuang Gulay

(Mixed Vegetables in Coconut Cream)
Brgy. Asinan, Matanao, Davao del Sur

Ingredients

• 1 pc large corn or mais, kernels scraped off the cob (Zea mays)
• 1 cup horseradish or malunggay leaves (Moringa oleifera)
• 1 cup bamboo shoots or dabong, preboiled and chopped (Bambusa sp., Gigantochloa sp.)
• 1 pc small to medium taro corms or bisol, peeled and cubed (Colocasia esculenta)
• 1 cup jute or saluyot leaves (Corchorus olitorius or C. capsularis)
• grilled fish or inihaw na isda, flaked
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• salt
• 1 stalk lemongrass or tanglad, crushed or scored
• 1 pc medium head shallot or sibuyas
• 1 thumb ginger or luya, crushed
• 4-6 cloves garlic or bawang, crushed
• Chillies or siling labuyo for heat, chopped

Procedure

1. Boil water in a sauce pot. Drop tanglad, sibuyas, bawang, luya, chillies and scraped corn.
2. Continue to boil until the stock is fragrant with ginger and lemongrass, and the corn is tender.
3. Add dabong and bisol (taro).
4. Add salt and boil for 3 minutes.
5. Add flaked fish and salt season to taste.
6. When bisol and dabong are tender, add the coconut cream and stir.
7. Add saluyot and boil for 1 minute more.

Ginataan

Ingredients

Kalabasa
Sitaw
Malunggay
Saluyot
Okra
Gabi
labong
Talong
Gata

Procedure