• Description

Vernacular Names: luy-a

Parts utilized as vegetable and availability: rhizome

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: garden, farm

Availability: all year round

Major uses: spice

Other uses: tea as remedy for hyperacidity/ gastric problems;

lowers blood pressure

Dishes:law-uy, tinunuan, spice

Law-uy

Ingredients

Tanglad
Sibuyjing (Sibuyas)
Luy-a
Sikwa
Malunggay
Alugbati
Likway
Sibuyas
Atsal
Balatong (Sitaw)

Procedure

1 . Fill pot with water and throw in tanglad, luy-a (crushed ginger), atsal and sibuyas (onions). Bring to a boil over medium high heat.
2 . Throw in the balatong (sitaw), sikwa (patola) and talong (eggplant). Bring to a boil and simmer for another 5 minutes.
3 . Add asin (salt), stir and adjust the taste.
4 . Turn off heat and add the likway, alugbati (spinach) or malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
5 . Ladle into individual soup bowls and enjoy!

Tinunuang Gabi

Ingredients

Gabi (Palwa - stem)
Luy-a
Tanglad
Atsal
Lubi (gata ng nyog)
Asin (salt)

Procedure

1 . Hugasan ang palwa, putol-putulin.
2 . Ilagay sa kaldero ang gabi at iba pang ingredient at hayaang kumulo.
3 . Pag malambot na ang gabi, ilagay ang gata.

Salad nga nangka

Ingredients

Nangka
Presko nga tuno
Kamatis
Luy-a
Atsal
Suka
White sugar

Procedure

Salad nga udlot sa gabi

Ingredients

Udlot sa gabi
Suka
Atsal
Tanglad
Kamatis
Luy-a

Procedure

Salad nga udlot sa kamote

Ingredients

Udlot sa kamote
Suka
Luy-a
Sibuyas dahunan
Sibuyas ganda

Procedure

Nangka tinuno-an

Ingredients

Nangka
Tuno sa lubi
Sibuyas dahonan
Sibuyas ganda
Luy-a
Sangig
Atsal

Procedure

Salad

Ingredients

Pako
Suka
Bombay
Luy-a
Sibuyas na bisaya
Sibuying
Kamatis
Talbos ng kamote
Asin (salt)
Seasoning mix

Procedure