• Description

Vernacular Names: mala tanok, mala tonok-hulo

Parts utilized as vegetable and availability: rhizome

Cultivated/Foraged: planted

Habitat: homegarden, farm

Availability: harvestable 4 months after planting;
all year round

Other uses: cures stomachache

Dishes:cooked with other vegetables, paksiw, kinilaw

Kinilaw na Gabi

Ingredients

Sibuyas
Kalamansi
Karlang (Stem)
Luya
Suka
Asin (salt)
seasoning mix

Procedure

1 . Ginisa ang manok, kamatis, bawang, bombay, knorr cubes/magic sarap
2 . Hulog ang papaya
3 . Pagkaluto ng papaya, add boiled water
4 . Ilagay ang dahon ng Sili

Adobong Langka

(Vinegar-Braised Jackfruit)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 2 cups mature but unripe jackfruit or langka (Artocarpus heterophyllus), peeled and chopped coarsely
• ¼ cup vinegar or suka
• coconut cream from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• peppercorns or paminta
• annatto seeds or asuete
• a thumb of ginger or luya, crushed
• 1 medium head shallots or sibuyas bombay, chopped
• 6 cloves garlic or ahos, crushed
• chopped chillies or atsal for heat
• Seasoning

Procedure

1. Boil chopped jackfruit until tender.
2. Discard vegetable water and add thin coconut cream (2nd) extraction.
3. Add all other ingredients except for chillies, vinegar and thick coconut cream.
4. Add vinegar and cook for 5 minutes.
5. Add the thick coconut cream and boil for 3 minutes more.
6. Transfer to a serving dish and garnish with chopped chillies.

Adobong Kangkong na Binagoongan

(Soy-and-Vinegar-Braised Water Spinach with Fish Paste)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 2-3 cups water spinach or kangkong leaves and stem tips (Ipomoea aquatica)
• 1 medium head shallot or sibuyas bombay, chopped
• 4 cloves garlic or ahos
• 1 thumb ginger or luya
• 1-2 tbsp fish paste or bagoong
• ¼ cup soy sauce or toyo
• ¼ vinegar or suka
• sugar or asukal

Procedure

1. Sautee garlic, ginger and shallots with bagoong.
2. Add kangkong stem tips, followed shortly by kangkong leaves.
3. Let boil and add vinegar and soy sauce.
4. Sprinkle a bit of sugar to balance the taste, or as needed.

Ginataang Langka

Ingredients

Bombay
Langka
Gata (coconut milk)
Tanglad
Luya
Pinakas (Dried fish)

Procedure

1 . Lagain ang langka
2 . ibuhos ang pinakuluang tubig. ilagay ang 2 nd gata at pakuluan at mix ang ingredients
3 . Pagkaluto, ilagay ang 1 st gata until 3-5 mins

Law-oy na Mais

(Mixed Vegetables Stew with Corn)
Brgy. Tablu, Tampakan, South Cotabato

Ingredients

• 1 cup squash fruit, cubed (Cucurbita moschata)
• 1 piece eggplant, cubed (Solanum melongena)
• 1 cup sponge gourd or sikwa, peeled and sliced (Luffa cylindrica)
• 3-4 pcs young okra fruits, cut diagonally into 2-3 pcs (Abelmoschus esculentus)
• 1 cup malabar spinach or alugbati leaves (Basella alba)
Alternative: horseradish or malunggay leaves (Moringa oleifera)
• 2 pcs young corn or mais, scraped off the cob
• 1 stalk lemongrass or tanglad, crushed or scored (Cymbopogon citratus)
• 1 thumb ginger or luya, crushed
• 2 pcs tomatoes or kamatis, sliced
• 1 medium head shallots or sibuyas bombay, chopped
• asin (salt)
• seasoning
• Optional: mushrooms

Procedure

1. Fill pot with water and add lemongrass, ginger and shallots. Bring to a boil over medium high heat.
2. Add squash and eggplant. Bring to a boil and simmer for another 5 minutes.
3. Add the sponge gourd, tomatoes, mushrooms and okra and cook for about 2-3 minutes, just until vegetables turn limp.
4. Add asin (salt), stir and adjust the taste.
5. Turn off heat and add the alugbati or malunggay leaves. Stir a bit to mix. The residual heat will cook the leafy greens.

Paksiw na Takway (Taro runners)

Ingredients

Takway
Sibuyas Bombay
Ahos
Luya
Suka
Seasoning mix
Asin (salt)

Procedure

1 . Ilagay ang takway sa kaldero at ang lamas at suka
2 . pakuluan until lumambot
3 . at iserve

Salad na Pako

Ingredients

Dahong pako
Bombay
Kamatis
Luya
Suka

Procedure

1 . Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, blanched fern, mix vinegar, tomato, garlic and onion.
3 . Serve

Manok

Ingredients

Native manok
Tanglad
Luy-a
Asin (salt)

Procedure