• Description

Vernacular Names: sayote

Parts utilized as vegetable and availability: fruits, shoots

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: creekside, homegarden, field, farm

Availability: all year round;
seasonal

Other uses: lowers blood pressure, pickles, feeds for pigs;
cure for anemia

Dishes:salad, law-uy, sautéed, tinunuan

Law-uy

Ingredients

Gabi
Tanglad
Sitaw
Sibujing
Sibuyas
Talbos ng sayote
Kangkong
Agbati
Pako
Muti-muti
Likway

Procedure

1 . Fill pot with water and throw in tanglad and luy-a (crushed ginger). Bring to a boil over medium high heat.
2 . Throw in the gabi (taro), sitaw (string beans) and sayote (chayote). Bring to a boil and simmer for another 5 minutes.
3 . Add the kangkong (Ipomoea aquatica), pako, agbati (Basella alba), muti-muti (Ipomoea triloba) and likway (Abelmoschus manihot) cook for about 2-3 minutes, just until limp.
4 . Add asin (salt) adjust the taste.
5 . Turn off heat and add the alugbati (spinach) or malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
6 . Ladle into individual soup bowls and enjoy!

Tinunuan

Ingredients

Gabi (laman)
Talbos ng gabi
Balatong
Baguio beans
Tabyos
Peryolis (patani)
Sayote
Kalabasa
Talbos ng sayote
Likway
Alugbati
Malunggay
Talbos ng kamote
Bawing
Pitsay
Sibuying
Balansiyong
Tuno (gata)

Procedure

1 . Boil water
2 . Add gabi, peryolis, baguio beans (liso)
3 . Bring to boil baguio beans, kalabasa, sayote at balansiyong
4 . Add talbos ng sayote at likway, kalamunggay, tangkong
5 . Boil in 2-3 minutes
6 . Add gata, lamas at asin
7. Makalipas ang ilang minuto maari na itong hanguin at ihain.