iVeg

Bohol : loy-a

ginger (Zingiber officinale) Family: Zingiberaceae

Description

Vernacular Names: loy-a

Parts utilized as vegetable and availability: rhizome

Habitat: garden

Availability: harvestable 1 year after planting

Major uses: panakot

Dishes:spice for law uy

Humba nga nangka

(Jackfruit in Coconut Cream)
Brgy. Mayana, Jagna, Bohol

Ingredients

• ½ kg mature but unripe jackfruit or nangka, peeled and chopped
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb ginger or luya, crushed
• 1 pc small or medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 2 stalks spring onions or sibuyas-dahon, chopped
• 1 stalk lemongrass or tanglad, crushed or scored
• peppercorn or paminta seeds, stalk and leaves, slightly crushed
• oregano or kalabo leaves (Plectranthus amboinicus)
• mint or hierba buena/yerba buena leaves (Mentha arvensis)
• star anise
• Annatto or atsuete
• Salt

Procedure

1. Arrange ingredients sequentially in layers:
-At the bottom of the pan, place lemongrass, ginger, garlic, onions, spring onions, and peppercorns;
-followed by chopped jackfruit;
-finally, on top: star anise, oregano and hierba buena leaves.
2. Add thin coconut milk (2nd extraction), atsuete, and salt to taste.
3. Boil for 15-20 minutes or until nangka is tender.
4. Add thick coconut cream and simmer for 5 minutes.

Inatsara na Kapayas

(Pickled Papaya)
Brgy, Mayan, Jagna, Bohol

Ingredients

• 1 medium unripe papaya fruit, peeled and coarsely grated (Carica papaya)
• ¼ cup salt for squeezing out papaya juice
• 1 medium carrot, peeled and julienned or coarsely grated
• 1 medium red bell pepper, sliced into strips
• 1 thumb ginger or luya, julienned
• green chili peppers
• ¼ cup raisins
• ½ cup vinegar or suka
• About ¾ cup sugar, depending on taste
• 1 tsp salt

Procedure

1. Toss the grated papaya with 1/4 cup salt in a large bowl; allow to sit for 1 hour.
2. Drain the liquid from the papaya and rinse thoroughly.
3. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
4. Combine the papaya, carrots, red bell pepper, ginger, green chili peppers and raisins in a large bowl; mix. Transfer the mixture into to clean, dry jars with lids.
5. Stir vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow to sit for 1 day before using.
6. When cooled, store in refrigerator.

Sinunuban na pitchay

Ingredients

Sibuyas dahon
Pitchay
Puso ng saging
Kamatis
Bawang
Luya
Manok bisaya
gata (coconut milk)
Asin (salt)

Procedure

1 . Bring to boil the chicken.
2 . Add ginger and onion.
3 . When the chicken meat is tender put the second extract of coconut milk and bring to boil.

Humba nga baki

Ingredients

Sibuyas
Bawang
Tanglad
Kamatis
Luy-a
Baki
Asin (salt)
Paminta
Star anise
Laurel leaves

Procedure

Tinunuan nga munggos

Ingredients

Munggos
Kamunggay
Sibuyas
gata (coconut milk)
Luy-a

Procedure

Ginisa nga tangkong

Ingredients

Tangkong
Toyo (soy sauce)
Sibuyas
Ahos, bawang
Luy-a
Asin (salt)
Mantika

Procedure

Law-uy Kamunggay

(Horseradish Leaves Stew)
Brgy. San Agustin, Sierra Bullones, Bohol

Ingredients

• 2 cups horseradish or kamunggay leaves (Moringa oleifera)
• 1 stalk lemongrass or tanglad
• 1 pc medium onion bulb or sibuyas bombay, chopped
• 1 thumb ginger or luy-a, crushed

Procedure

1. Fill pot with water and boil tanglad, ginger and onions over medium high heat.
2. Add salt and stir.
3. Turn off heat and add the malunggay, pushing leaves gently into the water and allow to sit for a while. The residual heat will cook the leafy greens.

Atsal nga ganas

Ingredients

Ganas, kamote topps
Sibuyas
Kamatis
Luy-a
Suka

Procedure

Humbang Nangka

Ingredients

Langka
Sibuyas
gata (coconut milk)
Tanglad
Kamatis
Luy-a
Asin (salt)
Paminta
Star anise
Laurel leaves

Procedure

Humba nga Puso sa Saging

Ingredients

-1 pc medium-sized banana flower bud or puso sa saging, cleaned and chopped (Musa x paradisiaca, M. balbisiana)
-coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
-1 cup water spinach or kangkong leaves (Ipomoea aquatic)
-1 thumb ginger or luya, crushed
-2 stalks spring onions or sibuyas dahon, chopped
-1 stalk lemongrass or tanglad, crushed or scored
-mint or hierba buena leaves
-sili espada, chopped
-annatto seeds or suwitis
-salt
-seasoning

Procedure

1. Arrange ingredients sequentially in layers:
-At the bottom of the pot, place ginger, lemongrass and spring onions
-followed by chopped puso ng saging
-On top: hierba buena leaves
2. Add thin coconut milk (2nd extraction), annatto seeds and season with salt.
3. Boil for 15 minutes or until puso ng saging is tender.
4. Add thick coconut cream and siling espada. Additional seasoning may be added, if desired and simmer for 5 minutes or until liquid is reduced and oily.
5. Add kangkong leaves and mix briefly before removing from heat.