• Description

Vernacular Names: kalmati

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted

Habitat: homegarden

Availability: all year round

Dishes:escabeche (sweet and sour), salad

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.

Alnulut Abu

Ingredients

• 6-8 stalks taro or abu leaves and stems, shredded and young stalks cut (Colocasia esculenta)
• 3-4 pcs medium-sized tomatoes or kamatis, sliced
• salt

Procedure

1. Pack taro leaves and stalks with tomatoes and salt into a bamboo culm of about ½ m long.
2. Pour in a bit of water.
3. Stuff banana leaves tightly at both ends of bamboo and put over hot coals/fire.

Note: To check if the dish is cooked, use a clean stick to poke into the bamboo culm. If the inside is soft, the dish is ready to be served.

Alnulut Nalaf

Ingredients

Nalaf (isda)
Sibuyas
Kamatis

Procedure

Note: Luto sa kawayan

Puso Saging

Ingredients

sibuyas dahon
Gata
Puso Saging
Kamatis
Dilis
Asin (salt)

Procedure

Ginisang Muti-muti

Ingredients

Muti-muti
Kamatis (Tomato)
Luya (Ginger)
Asin (salt)
Toyo (Soy sauce)
Sibuyas (Onion)
sibuyas dahon (Leeks)
Bawang (Garlic)

Procedure

1 . In a skillet pan, heat oil over medium heat.
2 . Add sliced garlic, ginger and tomato and sauté for 2-3 minutes or until tomato has softened.
3 . Stir in Tangkong (Ipomoea triloba), reduce heat, cover and cook for 5 minutes or until tangkong is crisp tender. Adjust seasoning with fish sauce or salt. Serve with steamed rice
4 . Add fish sauce or salt; stir to combine.
5 . Stir in upo (bottle gourd), reduce heat, cover and cook for 5 minutes or until upo is crisp tender. Adjust seasoning with fish sauce or salt. Serve with steamed rice
6 . Enjoy!

Dabong Sufo

(Bamboo Shoots with Mixed Vegetables in Coconut Cream)
Brgy. Savoy, Matanao, Davao del Sur

Ingredients

• 3-4 pcs okra, halved with a diagonal cut (Abelmoschus esculentus)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• 1 small piece sponge gourd or patola, peeled and cubed (Luffa cylindrica)
• 1 cup yardlong beans or sitaw (Vigna unguiculata var sesquipedalis)
• 1 cup bamboo shoots or dabong sofu, preboiled and chopped (Bambusa sp., Gigantochloa sp.)
• 1 cup jute or saluyot leaves (Corchorus olitorius, C. capsularis)
• 1-2 pcs fried fish or pritong isda, flaked
• coconut cream from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 pc medium bulb onion or sibuyas bombay, chopped
• 2-3 stalks spring onions, chopped
• 1 thumb ginger or luya, crushed
• 2 pcs medium tomatoes or kamatis, sliced
• Salt

Procedure

1. Boil 1 cup thin gata in a pot with sibuyas bombay and luya.
2. Add kamatis, okra, talong, patola and sitaw. Boil for about 5 minutes.
3. Add the saluyot leaves, fish flakes, thick gata and spring onions. Simmer for about 2 minutes more.
4. Season with salt as needed.

Law-uy

Ingredients

Talong
Tanglad
Kamatis
Okra
Saluyot
Sitaw
Alugbati

Procedure