• Description

Vernacular Names: agul mlekat, mais

Parts utilized as vegetable and availability: ears

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: farm, surroundings

Availability: all year round, August to December

Other uses: business (livelihood)

Dishes:lamag, law-uy

Tinonuang Gulay

(Mixed Vegetables in Coconut Cream)
Brgy. Asinan, Matanao, Davao del Sur

Ingredients

• 1 pc large corn or mais, kernels scraped off the cob (Zea mays)
• 1 cup horseradish or malunggay leaves (Moringa oleifera)
• 1 cup bamboo shoots or dabong, preboiled and chopped (Bambusa sp., Gigantochloa sp.)
• 1 pc small to medium taro corms or bisol, peeled and cubed (Colocasia esculenta)
• 1 cup jute or saluyot leaves (Corchorus olitorius or C. capsularis)
• grilled fish or inihaw na isda, flaked
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• salt
• 1 stalk lemongrass or tanglad, crushed or scored
• 1 pc medium head shallot or sibuyas
• 1 thumb ginger or luya, crushed
• 4-6 cloves garlic or bawang, crushed
• Chillies or siling labuyo for heat, chopped

Procedure

1. Boil water in a sauce pot. Drop tanglad, sibuyas, bawang, luya, chillies and scraped corn.
2. Continue to boil until the stock is fragrant with ginger and lemongrass, and the corn is tender.
3. Add dabong and bisol (taro).
4. Add salt and boil for 3 minutes.
5. Add flaked fish and salt season to taste.
6. When bisol and dabong are tender, add the coconut cream and stir.
7. Add saluyot and boil for 1 minute more.