• Description

Vernacular Names: luya

Parts utilized as vegetable and availability: rhizome

Habitat: homegarden; swidden

Availability: all year round

Major uses: rekado

Dishes:ingredient

Ginataang Gabi

(Taro in Coconut Cream)
Brgy. Agpay, Burgos, La Union

Ingredients

• 1 whole gabi plant (Colocasia esculenta), collected a few hours earlier or bought from the market
• 100 g minced pork
• Coconut cream or gata from 2 large mature coconuts; thick (1st) gata separated from the thin (2nd) gata
• 1/2 head of garlic or bawang, crushed
• 2 thumbs length of ginger or luya, crushed
• 2 medium bulbs shallots or sibuyas, chopped
• 4 tbsp fish paste or bagoong

Procedure

1. Separate the gabi corms, stalks and leaves. Wash leaves and stalks.
2. Peel stalks and cut into shorter lengths for the pot.
3. Peel the corms and rinse into a running water.
4. Roll and tie the leaves into a knot.
5. Heat oil in a wok over medium heat.
6. Add onions, garlic and ginger and sautee until softened and aromatic.
7. Add minced pork and brown a little.
8. Add thin coconut milk (2nd gata) and simmer.
9. Pile in gabi corms, stalks and knotted leaves and push gently down with a ladle to cover the leaves in the coconut cream. Allow to boil for 20 mins and do not stir or mix.
10. Lower heat, cover, and cook for about 10 minutes more or until pork is fully cooked and leaves have softened.
11. Add thick coconut cream (1st gata) and continue to cook for about 10 minutes more or until mixture is almost dry and begins to render fat. Season with bagoong.

Tinolang Manok

Ingredients

Luya
Bawang
Sibuyas
Manok
Dahon ng malunggay
Bagoong/Asin
Papaya

Procedure

Paksiw na Pekkaw

(Pekkaw Simmered in Vinegar)
Brgy. Lacong, San Gabriel, La Union

Ingredients

• 10 stalks of pekkaw (Schismatoglottis sp.)
• 1 medium bulb shallots or sibuyas, chopped
• ½ head garlic or bawang
• 1 thumb ginger or luya
• Suka or vinegar
• Salt
• Cooking oil

Procedure

1. Shred the pekkaw leaves and stalks. They can also be tied into knots.
2. Sautee onions and garlic.
3. In a pot, arrange the pekkaw and add ginger and sautéed garlic and shallots.
4. Add vinegar, salt or bagoong.
5. Cover and simmer in low to medium heat for 12 to 15 minutes.

Paksiw na Saluyot

Ingredients

Saluyot
Luya
Bawang
Talong
Bagoong
Suka
Brown sugar

Procedure

1 . Wash the saluyot shoot, remove the firm part of the leaves.
2 . Pour water in a pot, add the saluyot, garlic, onions and seasoning. Bring to a boil. cook it until done.
3 . Add the vinegar, brown sugar and cook for a minute.
4 . Transfer into server bowl. serve and enjoy!
Note: Kapag luto na ang talong at saluyot, lagyan na ng suka. Kailangan huli idadagdag ang suka dahil masusunog agad kung linagyan agad ng suka.