• Description

Vernacular Names: sayote

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted

Market presence of vegetable:not marketed; marketed

Habitat: garden, farm, highland areas, cool areas

Availability: all year round;
wet season, January to February

Other uses: lowers blood presure;
good for diabetes

Dishes:Sautéed, paklay, bas-oy, salad, linat-an, ginataan, pansit

Law-oy

Ingredients

Gabi
Sayote
Upo
Okra
Balatong
Bago
Talong
Likway
Malunggay
Gardenis (Camote tops)
Dahon sa kamote
Saluyot
Sibuyas bombay
Luy-a
Atsal
Sibuyas dahonan
Tangkong
Tanglad
Dahon sa sili

Procedure

1 . Fill pot with water and throw in tanglad, luya (crushed ginger), atsal (pepper) and sibuyas bombay (onions). Bring to a boil over medium high heat.
2 . Throw in the gabi (taro), sayote, balatong and upo.
3 . Bring to a boil and simmer for another 5 minutes.
4 . Add the okra and talong and cook for about 2-3 minutes, just until limp.
5 . Add asin (salt), stir and adjust the taste.
6 . Turn off heat and add the bago, likway, gardenis (camote tops), dahon sa sili, dahon sa kamote, saluyot, sibuyas dahon, tangkong and malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
7 . Ladle into individual soup bowls and enjoy!