• Description

Vernacular Names: kamatis

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted, gathered

Market presence of vegetable:marketed

Habitat: homegarden, farm; garden

Availability: available all year round

Other uses: leaves-medicine for flatulence (rub leaves then apply as poultice on the stomach); promotes smooth skin

Dishes:cooked with vegetables, cooked with bas-oy, sinigang na isda, spice for soup

Ampalaya na may itlog

Ingredients

Ampaliya
Itlog
Asin (salt)
seasoning mix
ahos
bombay
Kamatis

Procedure

1 . Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
2 . In a wide skillet over medium heat, heat oil. Add onions, garlic, and tomatoes. Cook, stirring regularly, until softened.
3 . Add water and bring to a boil.
4 . Add ampalaya and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.
5 . In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set.
6 . Season with salt to taste. Serve hot.

Salad na kamoti

Ingredients

Kamoti
Kamatis
bombay
atsal
suka

Procedure

1 . Himayin ang talbos ng kamoti
2 . Mag init ng tubig
3 . Ilagay ang talbos ng kamoti, pakuluan ito ng tatlong minuto
4 . Hanguin ito at ilagay ang ginayat na kamatis, sibuyas, atsal at suka
5 . i-serve

Salad na puso

Ingredients

Puso ng saging
Kamatis
Mais
Sibuyas
Garabansos/Sigarilyas
Luya
Bagoong na dilis
suka

Procedure

1 . Ilga ang mais hanggang ito ay lumambot
2 . Pakuluan ang puso ng sasing at garabansos/sigarilyas
3 . Hiwain ang mga sahog gaya ng kamatis, sibuyas at luya
4 . Ihalo lahat ng mga sangkap at lagyan ng bagoong na dilis at suka
5 . i-serve

Kinilaw na pako

Ingredients

Pako
Kamatis
Sibuyas
Asin (salt)
suka

Procedure

1 . Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, add blanched fern, salt, vinegar and onion then mix.
3 . Ready to serve