La Union : pikaw
wild taro (Schismatoglottis sp./Homalomena sp)
Vernacular Names: pikaw
Parts utilized as vegetable and availability: shoots; petioles, leaves
Habitat: riverbank; river
Availability: all year round; available wet season
Dishes:ginataan, paksiw
Paksiw na Pekkaw
(Pekkaw Simmered in Vinegar)
Brgy. Lacong, San Gabriel, La Union
Ingredients
• 10 stalks of pekkaw (Schismatoglottis sp.)
• 1 medium bulb shallots or sibuyas, chopped
• ½ head garlic or bawang
• 1 thumb ginger or luya
• Suka or vinegar
• Salt
• Cooking oil
Procedure
1. Shred the pekkaw leaves and stalks. They can also be tied into knots.
2. Sautee onions and garlic.
3. In a pot, arrange the pekkaw and add ginger and sautéed garlic and shallots.
4. Add vinegar, salt or bagoong.
5. Cover and simmer in low to medium heat for 12 to 15 minutes.
| Study site: |
Brgy.
Agpay, Burgos , La Union
Brgy. Lacong Proper, San Gabriel, La Union Brgy. Lipay Proper, San Gabriel, La Union |
|---|