• Description

Vernacular Names: blangol, blangul

Parts utilized as vegetable and availability: pods

Cultivated/Foraged: planted

Habitat: garden, homegarden

Availability: all year round

Dishes:tinunuan, law-uy, sautéed, pinakbet, ginataan

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.

Ginataan

Ingredients

Kalabasa
Sitaw
Malunggay
Saluyot
Okra
Gabi
labong
Talong
Gata

Procedure

Law-uy

Ingredients

Talong
Tanglad
Kamatis
Okra
Saluyot
Sitaw
Alugbati

Procedure