• Description

Vernacular Names: kamates, kamatis

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted

Market presence of vegetable:not marketed; marketed

Habitat: homegarden, container garden, garden

Availability: all year round

Major uses: lamas

Other uses: feeds for pigs

Dishes:spice, salad, tinola, kinilaw, Sautéed

Ginilaw puso/Salad na puso

Ingredients

Puso ng saging
Kalamansi
Kamatis
Sibuyas
Aslong (suka)
Luy-a
sibuyas dahon
gata (coconut milk)

Procedure

1 . Prepare the coconut milk
2 . Boil the banana blossom and drain
3 . In a bowl, mixed coconut milk, kalamansi, kamatis (tomato), aslong (vinegar), sibuyas dahon (leeks), onion, ginger and salt.
5 . Shred the boiled banana blossom
6 . Put the mixture of coconut milk into shredded banana blossom
7 . Ready to serve

Law-uy

Ingredients

Kamote
Likway
Alugbati
Saluyot
Sibuyas
Ahos
Luya
Atsal
Tanglad
Kamatis

Procedure

1 . In a wok pour water and boil
2 . Put sibuyas (onion), garlic (garlic), kamatis (tomato), luya (ginger) and tanglad (lemongrass)
3 . Put taro
4 . After 5 minutes, add alugbati and saluyot
5 . Add salt to taste then serve.

Ginataang gabi

Ingredients

Gabing tuod
Gata (coconut milk)
Tanglad
Sanib
Luy-a
Atsal
Sibuyas
Kamatis

Procedure

1 . Wash then slice the taro (leaves, stalk and tubers)
2 . Knot the taro leaves.
3 . In a wok, put the lemongrass, sanib, ginger, atsal, tomato, knotted taro leaves and stalk, tubers and coconut milk then bring to boil until tender.
4 . When the tuber is tender you can put the first coconut milk extract and let it boil in 5 minutes.
5. serve and enjoy.

Halang-halang manok

Ingredients

Kulitis
Native chicken
Gata (coconut milk)
Atsal
Luya
Sili espada
kamatis
Tanglad
Sanib
Sili leaves
Ahos
Sibuyas bombay
Salt

Procedure

1 . linisin mabuti at i-chop ang native manok
2 . ihanda ang iba pang pampalasa
3 . igisa ang lahat ng ingredients
4 . isalang ang manok ng 10 minuto
5 . ilagay ang sili leaves and kulitis
6 . ilagay ang coconut milk
7 . timplahan ng asin
8 . ihain ng mainit

Bago sinubakan sa isdang sinugba

Ingredients

Sinugba isda (grilled fish)
Bago (young leaves)
String beans
Okra
Gabi (lutya)
Kamatis
Tanglad
Sibuyas
Sili espada
Malunggay leaves
Asin (salt)

Procedure

1 . Grill fish
2 . Boil water
3 . Add lamas
4 . Add isda sinugba
5 . Add gabi (don't stir)
6 . After 3 mins, add string beans, okra, bago, malunggay leaves
7 . Salt to taste
8 . Ready to serve

Salad na talong

Ingredients

Talong
Kamatis
Luy-a
Sibuyas
Sibuyas dahon
Gata (coconut milk)
Suka
Asin (salt)

Procedure

1 . Magpakulo ng tubig. Lagyan ng konting suka at asin
2 . Ilagay ang talong
3 . Idrain at ilagay ang iba pang lahok
4 . Ilagay ang gata
5 . Timplahan ng asin
6 . Iserve

Kamote tops salad

Ingredients

Talbos ng kamote
Atsal
Luy-a
Sibuyas dahon
Kamatis
Suka
Bagoong
Sibuyas

Procedure

1. Pick the leaves from the stems and discard any top parts. Under cold, running water, wash and drain well.
2. Steam kamote leaves for about 1 to 2 minutes or until just wilted.
3. Alternatively, in a pot over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to 20 seconds or until just wilted. Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
4. In a bowl, combine kamote leaves, tomatoes, atsal (green chili), sibuyas (onion) and sibuyas dahon (leeks).
5. Add combine vinegar and fish sauce to taste.

Pinakbet

Ingredients

Kalabasa
Talong
Kamatis
Sibuyas
Bawang
Okra
Sitaw
Bagoong
bell pepper
Ampalaya

Procedure

1 . Sauté garlic, onion, tomato and bagoong in oil. Pour water and simmer for 10 minutes.
2 . Add kalabasa, okra and sitaw in 2-minute intervals.
3 . Add ampalaya and eggplant and simmer for 5 minutes.
4 . Transfer on a serving plate and serve.