• Description

Vernacular Names: gabing san fernando, san fernando

Parts utilized as vegetable and availability: petioles, cormels

Habitat: swidden farm, homegarden, cultivated land, farm

Availability: all year round, after 1 year, monthly

Other uses: dessert, rice cakes, nilukdo, ingredient for halo-halo, feeds for pigs

Dishes:cooked with pork, nilaga, Sautéed, ginataan

Ginataang Galyang na may Tinapa

Ingredients

• sardinas or sardines
• suka or vinegar
• betsin or monosodium glutamate (MSG)
• asukal or sugar
• asin or salt
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• Luya or ginger
• bawang or garlic
• sibuyas or onion
• galyang or (giant)(swamp) taro

Procedure

1. Chop taro stalks and leaves, removing the sap from the stalks.
2. Boil the chopped stalk and leaves until tender, drain and wash again.
3. Put the boiled stalks and leaves in a pot over fire and add garlic, vinegar and salt.
4. Add sardines, 2nd (thin) coconut cream, sugar and MSG.
5. After a few minutes, add the 1st (thick) coconut cream.
6. Remove from fire when the coconut cream is cooked and the taro leaves and stalks have softened.