VOLUME 1 Vegetables and Fruits
Ma. Veritas F. Luna RND, Phd
Philippine Ingredients Volume 1: Vegetables and Fruits “A compilation of visual references of vegetables and fruits endemic to the Philippines� Published by the Center for Culinary Arts, Manila
COPYRIGHT 2013
a c k no w led This publication is the toil of many hands and minds, and made possible through the assistance of many people and their long years of work. I am indebted to Mrs. Susana P. Guerrero, President of the Cravings Group for allowing me to pursue this project; her daughter, my immediate superior at work at the Center for Culinary Arts, Manila, Mrs. Marinela G. Trinidad, CEO of the Cravings Group, for the logistical support to the Philippine Ingredients Project and the publication of this book. A million thanks goes to Atty. Frederick Trinidad for the full moral support to carry out this project and providing me with an able team. I wish to acknowledge Dr. Roberto E. Coronel, PhD, Professor Emeritus in Horticulture at the University of the Philippines, Los Baùos, Laguna, for sharing his information on seasonality of Philippine fruits and allowing us to collect samples from his awesome and very inspiring edible fruit trees conservation farm and nursery in Laguna. I also wish to thank Dr. Calixto C. Protacio, Crop Science Cluster Director and Dr. Lucille Elna de Guzman, University Researcher of the University of the Philippines-Los Banos, College of Agriculture, Horticulture Department for allowing us to collect samples of fruits from their fields. Special thanks to Ms. Rose Libuit, Extension Worker for introducing us to Dr. Coronel and accompanying us throughout the collection days at UPLB. From the Institute of Plant Breeding at UPLB, I thank Dr. Lavernee Gueco, University Researcher; Michael Biguelme, University Researcher Assistant II; and John Mark Barrios, Laborer, for helping us locate, collect and identify the fruit samples from their fields. I also acknowledge Ms. Sonya S. Garcia, proprietor of Sonya’s Garden, for allowing us to collect samples of herbs from her secret gardens located in Buck Estate, Alfonso Cavite. The team enjoyed the superb hospitality and helpfulness of her staff led by Ms. Evie L. Brown, General Manager. The team is also grateful to Chef Babes Austria, executive chef of the Taal Vista Hotel, for allowing us to collect samples from her residential herb garden in Tagaytay, Cavite. Hers was indeed
led g emen t an edible garden! Special thanks to Bing Tanalgo, proprietor of Bacolod Chicken Inasal, for sharing some batwan fruits she acquires and fly-in fresh from Bacolod. She delivered the batwan fruits right at our doorstep. I also wish to acknowledge the Culinary Education Foundation, headed by Ma’am Annie Guerrero, for allowing us to gather samples from her edible organic garden located on the roof deck of the Cravings Center Building located at Katipunan Avenue, Quezon City. The author is very grateful to the PIP Team, without whose dedication and passion, this project would not be a reality. Marck Vitug, photographer and creatives manager; for his enthusiasm and fervor in getting the best shots out of the food samples we had; Kristina Mauricio, logistics coordinator, for her diligence, resourcefulness and high standard of organization – she executes our plans smoothly and superbly troubleshoots situations, anytime, anywhere; EA Tejada, culinarian and food stylist; Adrian Agulto, graphic consultant and book cover designer; and Ian Kurth Ornates, team assistant, for tirelessly extending a hand to the team during our long hours of photo shoot sessions. Special thanks go to Kenethrick Bobadilla, creative layout artist, for the fabulous graphic layout work; andto Roxanne Timbol, technical head of the Culinary Research Studio and Assistant Instructor at CCA Manila, for serving as a technical researcher and for the meticulous proof reading. The author also thanks Mayie Cruz for assisting in the coordination and clerical works of the project.
TABLE OF Reviews and Commentaries Acknowledgement 6 Preface 10 Introduction 12
VEGETABLES
Leaf Vegetables 16 Pods 34 Bean Sprouts 42 Cabbage 44 Tubers 46 Roots 50 Shoots 52 Bulbs 54 Mushrooms and Fungi 56 Peppers 58 Gourds 60 Squash 66 Fruit Vegetables 68 Other Vegetables 76 Seaweed 78
FRUITS
Coconut 82 Banana 86 Mango 90 Pineapple 92
4
CONTENTS Citrus 94 Melons 102 Papaya 106 Asian Super Fruits 108 Other Fruits 118
HERBS AND EDIBLE FLOWERS Herbs 130 Edible Flowers 144 Ginger, Turmeric and Annatto 148
References 150 Glossary of Culinary Terms 154 Sources of Specimen 160 About the Author 162 About the Team 164 About the Publisher 168 Food Index 170
pref Growing up in the city was certainly a sure way of becoming unfamiliar with many food ingredients that our countryside offers. In my student days at the University of the Philippines-Diliman of many decades ago, I struggled sourcing out some ingredients for recipes in our Regional Cookery class due to my unfamiliarity with these ingredients. Purveyors were equally unfamiliar with these ingredients because they were not grown commercially like the usual vegetable we find in the wet markets and supermarkets. As students, we were taught to identify many food ingredients used in regional recipes, and made responsible for purchasing or acquiring these for our practical lessons. I cannot forget my fruitless search for bago leaves, limonsito and kaffir lime leaves for the recipes assigned to me for particular lessons, mainly for fear of flunking those laboratory exercises. Nevertheless, my teacher gave me high grades and understood the propensity of the challenge. Perhaps, she too was lost as to how to help us. As a teacher myself, I was in the same dilemma that my teacher was in when she was teaching this course. In a familiar tune, my students also requested for assistance to identify these items, and I too was groping for ways to help them. There were no internet search resources for images during those times. This was when I started dreaming of a project that would compile images of these hard to find ingredients, especially those that we use in our local cuisines. Several individuals were approached to help me work on the project but all had their own interests to pursue. It was the support of Atty. Rico Trinidad, husband of CEO Marinela G. Trinidad of The Cravings Group, who took real interest in supporting the project. With a common aim of educating our fellow Filipinos identify our local
pref a c e ingredients, Mr. Trinidad designated an able and willing team to support the project: Marc Vitug, photographer and creatives manager; Kristina Mauricio, logistics coordinator; EA Tejada, culinarian and food stylist; Adrian Agulto, creative consultant; Kenethrick Bobadilla, graphic layout artist; Roxanne Timbol, technical researcher; and Ian Kurth Ornates, team assistant, helped churn the cream into this delectable informative publication on Philippine Ingredients. This book series is a visual reference of ingredients used both in ethnic, traditional and modern-contemporary Philippine Cuisine. It attempts to present ingredients in the context of local culinary usage including local common names and sources. Instead of presenting images in an alphabetical order, images are grouped by vegetable or fruit categories. Some items are also grouped by specific plant species and include various parts of the plant or maturities with unique Philippine culinary uses. For instance, instead of a sole image of a mature coconut as found in the usual foreign ingredients references, this book presents buko ‘malakanin’, niyog, macapuno, cococream, coconut milk, tumbong ng niyog, coconut water, coconut pith in one section. Images of green, rare-ripe and ripe stages of maturities of mango are included. Different varieties of selected fruit species may also be presented if available during the photo shoot season. This first publication is the first of its kind. It shall be in electronic format for easy access by users. I invite the users of this publication to enjoy browsing through the e-pages and ponder on the possibilities of exploring the tastes and flavors of our Philippine Ingredients.
MA. VERITAS F. LUNA, RND, PhD Author
in t rodu c t ion
The Philippines remains to be one of the countries in the world with a wide range of species of plants and animals. Owing to high rainfall, lots of sunshine and fertile soil, the country enjoys abundance in vegetables and fruits year-round. The Department of Science and Technology created an extensive list of these items, known as The Food Composition Table of the Food and Nutrition Research Institute, accompanied with their food energy and nutrient contents. Despite this reference, many continue to be unfamiliar with the appearance of most of these items, which possibly contributes to the low consumption of these foods. Philippine Ingredients, Volume 1: Vegetables and Fruits attempts to compile photographs of these food resources available in the country to serve as a visual reference. Alongside images are information on their ethnic, traditional and modern-contemporary use in the Philippine Cuisine, as well English and local names. The first volume presents 278 items. The food items are grouped into vegetables and fruits. Vegetables are grouped into leaf vegetables, fruit vegetables, shoots, stems, bulbs and pods, and flowers. Fruits, on the other hand, are grouped into coconut, bananas, watermelons, papaya, berries, and other fruits. Herbs and edible flowers are also included as a separate section. Used as an important reference for this publication is The Food Composition Table of the Food and Nutrition Research Institute published by DOST. The author obtained the listed items from the usual food procurement establishments in Metro Manila, weekend flea markets and nearby provincial wet markets. Hard to find fruits and vegetables were sourced from local restaurants and restaurant owners, private farms and gardens, the RC conservation farm of Dr. Roberto E. Coronel, and the Department of Crop Science and Insititute of Plant Breeding, College of Agriculture, University of the Philippines.
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During the conduct of research for this publication, due to season, many vegetables and fruits on the list were not available. However, many unlisted items were encountered during the specimen collection. These items were included in the publication. Verification of the names, scientific names, and culinary use was done through consultation with experts from the Crop Science Faculty of the University of the Philippines, Los Banos and using reputable publications. All images were taken using a Nikon D300S camera. Specimens were shot at the Culinary Research Studio, or in private gardens for easy access to fresh specimens. Photos show whole fruits, with cross or lengthwise sections of selected items. Images of green, rare-ripe and ripe stages of maturities of mango are included. Different varieties of selected fruit species may also be presented if available during the photo shoot season. All photos are original and are actual images of species obtained from these sources.Seasonality of vegetables and fruits was a limiting factor in this research. These vegetables and fruits shall be included in future editions. Vegetables and fruits are good sources of energy and nutrients. They provide carbohydrates, proteins, fats and are very good sources of vitamins and minerals that our bodies need. Plant foods also provide fiber, an essential part of our dietary requirement to keep us healthy. Phytochemicals and other non-nutritional components that provide health benefits such as antioxidants, tannins, pigments and many yet-to-bediscovered substances are predominantly found in plant foods. This publication focuses on the images of a wide variety of vegetables and fruits endemic to the Philippines.
Vegetables are edible parts of plants such as leave on their culinary use. Botanically, Ampalaya or Bittergour C, Phosphorus and Calcium. Ampalaya contains a mixtu
es, flowers, stems, shoots, tubers, roots, bulbs, pods and seeds. Many botanical fruits are regarded as vegetables based rd (Momordica charantia) is a fruit, but is considered as a vegetable in Philippine Cuisine. It is a good source of Vitamin ure of flavonoids, alkanoids and antioxidants that are believed to provide health benefits when consumed regularly.
HORSERADISH TREE LEAVES Molinga oleifera Local name is Malunggay Added to Chicken Tinola, Munggo Guisado and Shellfish dishes. Leaves may also be cooked in coconut milk.
16 Philippine Ingredients I Vegetables
Spanish Plum Leaves Spondias purpurea Local name is Dahon ng Sin
LEAF VEGETABLES
GUAVA LEAVES Psidium guajava Local name is Dahon ng Bayabas Young leaves are cooked in boiled fish dishes HOG PLUM OR MOMBINS LEAVES Spondias pinnata (L.f.) kurz. Local name is Dahon ng Lipoti or Dahon ng libas Leaves taste sour; young leaves may be used as fish stuffing in Sinanglay, young leaves may be dried and cookes with coconut ilk and chilis; young leaves may be used used to sour Sinigang.
eaves a neguelas
Philippine Ingredients I Vegetables 17
Young tamarinD leaves Tamarindus indica Local name is Dahon ng Sampaloc Used as souring agent in soupy dishes. Sinampalukang manok is a popular dish among Tagalog people.
BATWAN LEAVES Garcinia binucao Local name is Dahon ng B Used as souring agent in 18 Philippine Ingredients I Vegetables
S
LEAF VEGETABLES
Bago LEAVES Gnetum gnemon / Gnetum gnemon Linn. Gnetaceae Local name is Dahon ng Bago These young leaves are added to vegetable dishes, or blanched and eaten with dried fish. Young leaves may be cooked with coconut milk.
Batwan n soups Philippine Ingredients I Vegetables 19
Pepper leaves Capsicum chamaexcerarus/ Capsicum grossum /Capsicum tetragonum Local name is Dahon ng Sili Added to Chicken Tinola and Fish or Shellfish Tinowa
Cooke Labon to veg
Alagaw leaves Premna odorata Local name is Alagaw Alagaw Leaves are commonly used as wrapper for food items. In Pampanga, locals wrap their fish with this leaf to exude the aromatic smell; In Bulacan, it is used to take away the lansa of the dish Paksiw.
20 Philippine Ingredients I Vegetables
Jute Leaves Corchorus olitorius Local name is Saluyot ed with bamboo shoot called ng. Leaves may also be added getable dishes such as Laswa
LEAF VEGETABLES
malabar nightshade Basella alba Local name is Alugbati Leaves are added to boiled fish or shellfish dishes. Its slimy texture adds body to otherwise runny soup based-dishes.
Alugbati, Purple variety
Philippine Ingredients I Vegetables 21
sea purslane Sesuvium portulacastrum Local name is Dampalit sautĂŠed with small shrimps; or made into atsara.
Sarsalida Mollugo oppositofolia Local name is Papait It is a bitter vegetable, thus its name. SautĂŠed with onions, garlic, tomatoes and flaked tinapa then seasoned with patis. 22 Philippine Ingredients I Vegetables
LEAF VEGETABLES
Water dropwort Oenanthe javanica Local name is Minari Used in many Korean and Japanese dishes. Sukiyaki is one. In Japan, it is called Seri. In Korea, it is used in kimchi and in fish soups.
Philippine fig Ficus pseudopalma Local name is Niyog-niyogan; Lubi-lubi sautĂŠed with pork or small shrimps. Often cooked with coconut milk.
Philippine Ingredients I Vegetables 23
SWAMP CABBAGE Ipomea aquatica Local name is Kangkong Cooked as Adobo or added to Sinigang. Mature stalks are made into Apan-apan.
WATER SPINACH Ipomea aquatica Local name is Chinese Kangkong Leaves and tender stems are boiled or sautĂŠed with garlic and oyster sauce.
Yardlong bean/ TOPS Vigna unguiculata sesquipedalis Local name is Talbos ng Sitaw Young leaves may be added to Sinigang or Bulanglang 24 Philippine Ingredients I Vegetables
LEAF VEGETABLES
e
Chayote Leaves Sechium edule Local name is Talbos ng Sayote SautĂŠed with shrimps, some add it to the Ensalada dish or it may be simply dipped in Bagoong Isda.
Philippine Ingredients I Vegetables 25
SPINACH Spinacia oleracea Local name Ispinaka Used in salads and stir-fried greens
26 Philippine Ingredients I Vegetables
LEAF VEGETABLES
bABY SPINACH Spinacia olerecea Local name is Spinats Versatile leaf vegetable used in soups, salads and sautéed dishes.
FERN Athyrium esculentum Local name is Pako Sautéed with shrimps, some add it to the Ensalada dish or it may be simply dipped in Bagoong Isda.
Philippine Ingredients I Vegetables 27
PECHAY Brassica rapa. subsp chinensis Used in soups and stew dishes like Laouya, Pochero, Kare-kare, Nilagang Baka and Sinanglay
Mustard Leaves Brassica integrifolia Local name is Mustasa Used in Sinigang. Leaves may also be pickled in brine
bokchoy Brassica rapa var. chinensis Leaves are used in Philippine noodle dishes such as Pancit and Mami. Leaves may also be added in vegetable Chopsuey.
28 Philippine Ingredients I Vegetables
Gai choy/Chinese mustard Brassica juncea Local name is Mustasang Used as atsara. May be added sautĂŠed dishes.
LEAF VEGETABLES
mustard
g Baguio d to soups and Chinese Cabbage or Chinese Chard Brassica chinensis/Brassica pekinesis Local name is Pechay Baguio / Pechay Wombok/ Pak Choi Commonly used in Pansit Malabon Philippine Ingredients I Vegetables 29
LETTUCE Lactuca sativa L. var. longifolia Local name is Letsugas Used in fresh green salads and sandwiches.
ROMAINE LETTUCE
Lollo
30 Philippine Ingredients I Vegetables
LEAF VEGETABLES
LOLLO BIANCO LETTUCE
Arugula Eruca sativa Local name is Arugula Eaten fresh.
ollo RosSA PURPLE Lettuce
Philippine Ingredients I Vegetables 31
Taro LEAVES Colocasia esculenta Local name is Sariwang Dahon ng Gabi Plant parts are used in many dishes, often with coconut milk
32 Philippine Ingredients I Vegetables
LEAF VEGETABLES
DRIED TARO LEAVES Local name is Tuyong Dahon ng Gabi SautĂŠed with coconut milk and long green chilis and dried fish called Laing.
TARO STEMS Local name is Tangkay ng Gabi
Philippine Ingredients I Vegetables 33
Yardlong Bean Vigna unguiculata sesquipedalis Local name is Sitaw Used in Kare-kare, Pinakbet, Sinigang.
34 Philippine Ingredients I Vegetables
Long-podded Vigna ungui Local nam Young pods are
PODS
podded cowpea iculata ssp. cylindrica me is Kibal/Paayap e cooked in Bulanglang. Local name is Sitaw, White Bean Variety
Philippine Ingredients I Vegetables 35
Hyacinth bean Lablab purpureus Local name is Bataw Young pods may be added to Sinigang dishes.
SNOW PEA Pisum sativum var. saccharatum Local name is Sitsaro Young pods are combined with other vegetables in sautĂŠed dishes. Common in Pansit dishes.
36 Philippine Ingredients I Vegetables
Snap Beans Haricot Pha Local na Usually cooke garlic,onions an or fish sauce a recipe comm
PODS
FRENCH BEAN Phaseolus vulgaris SautĂŠed in light butter, seasoned with salt and pepper. Great as a side vegetable dish for steaks, poultry and fish.
eans / Flat Green Beans / aricot Vert in French aseolus vulgaris ame is Baguio Beans ed as Ginisa, sautĂŠed with nd tomatoes with a little soy and ground pork. An easy mon to Filipino homes.
Philippine Ingredients I Vegetables 37
OKRA Abelmoschus esculentus Commonly used in Pinakbet, Sinigang, Dinengdeng, Laswa and Bulanglang.
Winged Bean Psophocarpus tetragon Local name is Sigari Added to Sinigang. Young p made into salads, or cooked nut milk and spiked with red
PU
38 Philippine Ingredients I Vegetables
PODS
ean nolobus ilyas pods may be d with cocod hot chilis.
URPLE Winged Bean
HORSERADISH FRUIT Moringa oleifera Local name is Bunga ng Malunggay Cooked like Pinakbet wherein bagoong or sardines is added. Inside the woody outer layer of this fruit is a soft and juicy pulp.
GREEN Winged Bean
Philippine Ingredients I Vegetables 39
MATURE Pigeon pea Local name is Kadyos na Matanda Added to Kadyos Baboy Langka dish.
Edemame
U
YOUNG PIGEO Local name is Kadyo Cooked in rice washing, ginge 40 Philippine Ingredients I Vegetables
PODS
demame; young soybean pods Glycine max Local name is Balatong na Mura Used in salads and main meat dishes.
Lima Beans / Butter Beans Phaseolus lunatus Local name is Patani / Buti単gi Used in vegetable dishes like Dinengdeng, Pinakbet and Bulanglang. Also used in the Ilocano dish called Inabraw.
ON PEA os na Mura er, garlic and sea salt Philippine Ingredients I Vegetables 41
Mung bean Vigna r Local nam SautĂŠed with small s vegetables and use Lumpia or s
42 Philippine Ingredients I Vegetables
bean sprouts radiata me is Togue shrimps or with other ed as filling in Fresh spring rolls.
bean sprouts
Black Bean sprouts Phaseolus Vulgaris Local name is Korean Sprouts Used in Korean dishes.
Philippine Ingredients I Vegetables 43
GREEN CABBAGE Brassica oleracea L. var. capitata Local name is Repolyo One of the vegetables added in the Beef Soup Dish, Nilagang Baka. Some sautĂŠ this with garlic and onions or may function as a side dish for meat meals in the form of a Coleslaw Salad
44 Philippine Ingredients I Vegetables
CABBAGE Broccoli Brassica oleracea
Local name is Brokoli Used in stir-fried vegetable dishes like chopsuey. Also good as half-cooked, eaten as steamed side dish.
Broccoli Leaves Brassica oleracea Local name is Dahon ng Brokoli Added to chinese soups, noodles and sautĂŠed dishes.
RED CABBAGE Brassica oleracea Red variety Used in salads
Cauliflower Brassica oleracea var. botrylis Local name is Coliplawer Added in vegetable stir-fried dish, Chopsuey.
Philippine Ingredients I Vegetables 45
Purple YAM Dioscorea alata Local name is Ube May be boiled and eaten, or served with grated coconut, sugar and butter. May be cooked into a pudding with sugar and milk as Ube Haleya and added to halo-halo or made into Ube Pastillas; may be added to guinatan halo-halo; may be made into snack items like kalingking and pilipit. Tuber may be cut jullienne style and added to vegetable Lumpia. It may serve as a subtitute to Kalabasa for Okoy.
Local name is Gabi Pangsigang Added to meat (Beef or Pork) Sinigang dishes
46 Philippine Ingredients I Vegetables
tubers Cassava Manihot esculenta Local name is Kamoteng kahoy or Balinghoy May be boiled and eaten. May add sugar after boiling to glaze pieces with syrup. Tuber may be combined with coconut milk, sugar and eggs to make delectable Bibingka, Suman and Pichi-pichi.
Taro Colocasia esculenta Local name is Gabi Cooked with pork into savory dishes, or boiled and eaten with grated coconut, sugar and butter as a snack. Tuber may also be cooked with other diced tubers, langka, saba banana, galapong or sago and ube called Guinatan Halu-halo.
Philippine Ingredients I Vegetables 47
Purple-streaked sweet potato Local name is Kamoteng Ube May be boiled and eaten. May add sugar after boiling to glaze pieces with syrup. Tuber may be sliced thinly and deep fried to crisp chips.
YELLOW sweet potato Local name is Kamoteng Dilaw May be boiled and eaten, or served with grated coconut, sugar and butter. May be cooked with sugar syrup and added to Halo-halo; Guinatan Halo-halo or into Kalingking. Tuber may be cut jullienne style and added to vegetable Lumpia. It may serve as a subtitute to kalabasa for Okoy. May be fried with sugar to make Kamote-cue.
48 Philippine Ingredients I Vegetables
tubers
Potato Solanum tuberosum Local name is Patatas Added to meat stews and soup dishes. Added to Pesang Dalag.Tuber may be peeled, cut julliene style and added to a variety of vegetables to make Lumpiang Hubad.
Marble Potato Local name is Patatas Boiled, buttered, herbed and seasoned with salt and pepper. Philippine Ingredients I Vegetables 49
Radish Raphanus sativus Linn Local name is Pahabang Labanos Added to Sinigang. Root may also be sliced and sautĂŠed with meats and shrimps. It may also be made into atsara.
Arrowroot Maranta arundinace Local name is Urar Served as a thickener in most C
Labanos, Bilog
JiCAMA or Mexican Turnip Pachyrhizus erosus Local name is Singkamas Used as an ingredient in fresh lumpia. It may be made into atsara. The tuber may also be sliced or diced and cooked with other vegetables. It may be added to fresh salads or eaten solely as a snack. 50 Philippine Ingredients I Vegetables
ROOTS
CARRot Daucus Carota Local name is Karot A very versatile vegetable, it may be eaten raw or cooked. Sliced thinly or shredded, it may be eaten fresh as part of fresh salad. It may be sauteed,boiled, roasted or fried with other vegetables.
ea ro Chinese dishes.
BEET Beta vulgaris Local name is Remolacha Used in salads
Philippine Ingredients I Vegetables 51
Banana Heart Musa errans Local name is Puso ng Saging It is added to Sinigang and Kare-kare. Shredded, it may be cooked into Guinataang Puso ng Saging. It may also be cooked into Oved.
Banana Heart LONG Cymbopogon cytratus Local name is Pahabang puso ng saging A well-known recipe for this food item is Ginataang Puso ng saging, which is famous in Aklan that later on spread in the different provinces in the Philippines. Some also prepare it as a Kinilaw dish. 52 Philippine Ingredients I Vegetables
SHOOTs BANANA SHOOT Musa sapientum var. compressa Local name is Ubod ng saging Cooked in coconut milk, with vinegar, ginger, garlic salt and pepper.
BaMBOO Shoot Bambusa spinosa Local name is Labong / Tambo Popular recipe for Labong is Ginataan and Dinengdeng, wherein it is cooked with fish bagoong, string beans, saluyot and smoked fish. It may also be pickled.
Coconut pith Cocos nucifera Local name is Ubod ng Niyog The vegetable may be made into spring rolls called Lumpiang Ubod. It may also be pickled into atsara or added to fresh salads. Visayans make this into a drink called Ensalada which is a mixture of buko water, kalamansi juice, crunchy bits of ubod and fruits.
Philippine Ingredients I Vegetables 53
Genera tomato referred to meat fish as its ba
LEEK Allium porrum Locally, it is called ‘leeks’ used in soups, salads and stews.
Garlic Leaves Local name is Dahon ng Bawang Sautéed with sotanghon noodles and lima beans.
Onion, White Allium cepa Local name is Puting Sibuyas Used almost constatnly with garlic and tomatoes in Gisado dishes. Sautéeing garlic, onion and tomatoes is a ‘mirepoix’ base in many Philippine dishes.
54 Philippine Ingredients I Vegetables
ONION Leaves Alliu Local name is Added to soup Molo, Pancit P Malabon. May be like Alm
Taiwan Garlic ally cooked in oil, with onion and to create the Philippine mirepoix o as guisado mix. Many vegetable, and poultry dishes use guisado mix ase. Used in garlic flavored rice or sinangag
BULBS Garlic Allium sativum Local name is Bawang Always used in Gisado dishes.
Native Garlic Stronger in flavor and smaller than the Taiwan variety, this ingredient is used in making Vigan Longganisa, adobo and tapa
eaves/spring onion um cepa Dahon ng Sibuyas ps like Mami, Pancit Palabok and Pancit e added to meatballs mondigas. Onion, Red Local name is Sibuyas, pula or sibuyas tagalog This ingredient is used in Sinigang and gisado dishes. Onion rings are used in Bistek; minced and added to Embotido, Almondigas, Jardiniera, Molo Soup and meatballs. Added to fresh salads. May also be used as a dish garnish.
Philippine Ingredients I Vegetables 55
Oyster Mushroom Pleurotus ostreatus Local name is Kabuti Vegetable is added to meat and vegetable dishes. It may be baked or sautĂŠed.
Button White Mushrooms Agaricus bisporus
Straw Mushroom CLOSED Volvariella volvacea Straw Mushroom BLOOM Volvariella volvacea 56 Philippine Ingredients I Vegetables
mushroom and fungi
BLACK WOODEAR FUNGUS Auriculata polytricha Local name is Tenga ng Daga Milky Mushroom Lactarius sp.
Shitake Mushroom, Lowland Lentinula edodes Local name is Shitake
Shitake Mushroom, Upland Lentinula edodes Local name is Shitake Philippine Ingredients I Vegetables 57
CAYENNE PEPPER
Red Capsicum Local name i Used as a spic hot. Usually add Pamapa. It may condiments like p to make varied Bicolanos take pr this spic Korean Chili Capsicum annuum hybrid Local name is Korean Sili
Ad
Bellpepper, Red Long Local Bellpepper, GREEN Local name is Berde na Pimiento 58 Philippine Ingredients I Vegetables
PEPPERS
chilli m fructescens is Siling Labuyo ce to make foods ded to Kinilaw and y also be added to patis, toyo and suka d dipping sauces. ride in their dish with cy add on.
Bellpepper, Yellow Round Local
Bellpepper Capsicum fructescens dded to Afritada, Paella, Arroz ala Cubana, Chopsuey and Caldereta.
Bellpepper, Red Local name is Pula na Pimiento
Bellpepper, Yellow Local name is Dilaw na Pimiento Philippine Ingredients I Vegetables 59
Bottlegourd / White Lagenaria sincera Local name is U Usually cooked as Ginisa and a main ingredient in Mi
60 Philippine Ingredients I Vegetables
hite Squash aria Upo d considered as iswa Soup
gourds
KOREAN Sponge Gourd
Sponge Gourd, ROUGH Cucumis acutangulus Linn. Local name is Patola Added to Miswa soup with shrimps; may also be added to Sinigang na Bangus sa Bayabas
Sponge Gourd, SMOOTH
Philippine Ingredients I Vegetables 61
CUCUMBER Cucumis sativus Local name is Pipino Usually served as an Ensalada dish, drenched in vinegar. In the Maguinadanao region, it is sliced thinly and made into Maras Salad.
White Cucumber
Green Cucumber
GHERKINS Made into pickles.
62 Philippine Ingredients I Vegetables
gourds
Snake gourd Trichosanthes cucumerina Snake gourd is not commonly consumed in the Philippines. It is grown more as an ornamental plant. In Thailand, it is used in curried dishes; or may be stuffed with spices and stewed in coconut milk. It is high in fiber and a good source of magnesium, calcium and phosphorus.
Winter melon Benincasa hispida Local name is Kundol SautĂŠed with pork or shrimps. Fruit may also be made into sweets and candies.
Philippine Ingredients I Vegetables 63
Bittermelon / Bittergourd Momordica charantia Local name is Ampalay A main ingredient of the Ilocano bet. Also used in the common h dish, ampalaya and egg
64 Philippine Ingredients I Vegetables
ittergourd a ya dish, Pinakhousehold g.
gourds
Bittermelon / SMALL, ROUND Local name is Maliit na Ampalaya
Philippine Ingredients I Vegetables 65
Zucchini Cucurbita pepo Local name is Zukini Used in soups and pasta dishes.
YELLOW Zucchini
66 Philippine Ingredients I Vegetables
SQUASH
green ZUCCHINI
Squash Curcubita maxima Local name is Kalabasa Used in many Philippine dishes including Pochero, Pinakbet, Guinataan Kalabasa, Okoy and Munggo dishes.
Philippine Ingredients I Vegetables 67
S L Used in varie Kare-kare, Iniha
Talong na Bilog
Talong na Pahaba
68 Philippine Ingredients I Vegetables
FRUIT VEGETABLES
Eggplant Solanum melongena Local name is Talong ed dishes like Pinakbet, Sinigang, Tortang Talong, Ensalada and aw or Nilagang Talong.
Talong, Pahaba Maliit
Talong, American
Philippine Ingredients I Vegetables 69
Jackfruit, Unripe Artocarpus heterophyllus Local name is Langkang Hilaw Cooked with coconut milk and shrimp or pork called Ginataang Langka. KBL or Kadyos, Baboy at Langka, a popular Ilonggo dish, uses this ingredient.
70 Philippine Ingredients I Vegetables
FRUIT VEGETABLES
SEEDED BREADFRUIT Artocarpus altilis Local name is Kamansi Cooked as Ginataang dish
Philippine Ingredients I Vegetables 71
Chayote Fruit Sechium edul Local name is Sa Usually sautĂŠed with pork and squash frui may be added in the Filipino dish, Tinolang Green Papaya Carica papaya Local name is Hilaw na Papaya Shredded pulp is pickled into Atsara. It is added to Chicken Tinola or cooked with coconut milk as Ginataang Papaya. The pulp may be cut into cubes, soaked in apog, then cooked with sugar to make candied papaya.
72 Philippine Ingredients I Vegetables
ruit le ayote h ground it. Also, it common g Manok.
fruit VEGETABLES
green TamarinD Tamarindus indica Local name is Hilaw na Sampaloc Commonly used as souring agent in Sinigang dishes.
Batwan Garcinia binucao(Blanco) Choisy Local name is Batwan or Binukaw or Dao Used as a souring ingredient in dishes indigenous to people in Visayas. Fruits are boiled and added to Cansi, Kadyos Baboy Langka, Sinigang and Munggo Guisado dishes
Philippine Ingredients I Vegetables 73
Tomato Solanum lycopersicum Local name is Kamatis
BEEFSTEAK Tomato Used in salads and sandwiches
74 Philippine Ingredients I Vegetables
FRUIT VEGETABLES
NATIVE Tomato Local name is Kamatis Used in salads and sandwiches and ginisa dishes. May be added to Sinigang as a souring agent.
Cherry Tomato Solanum lycopersicum var. cerasiforme Used in fresh salads.
Philippine Ingredients I Vegetables 75
Sweet corn Zea mays var. saccha Local name is Japanese corn; It is boiled and eaten on the may be shredded and added buttered and served as a side and used in Mais con Yelo, or a puddings like Corn Maja
White corn Zea mays Local name is Puting Ma Eaten boiled. Kernels may be add and vegetable dishes. In the Vis kernels are milled and added to Ri-Co, and is boiled to fluffiness like table rice. It is a staple foo ethnic groups in Southern pa Philippines. 76 Philippine Ingredients I Vegetables
OTHER VEGETABLES
Baby Corn Zea mays Linn. Local name is Young corn Used in Chopsuey and many Chinese inspired dishes.
arata Dilaw na Mais cob. Kernels to corn soup, dish, creamed added to sweet a Blanca.
ais ded to soups sayas, dried o rice called s and eaten od of some art of the
Philippine Ingredients I Vegetables 77
SEAWEED Caulerpa racemosa Local name is Arorosep Seaweed is washed well and served with sliced shallots, tomatoes and onion as a salad. Vinegar or calamansi may be used as the vinaigrette sauce.
Eucheuma Eucheuma denticulatum Local name is Guso
78 Philippine Ingredients I Vegetables
seaweed
Sea grapes Local name is Lato
Philippine Ingredients I Vegetables 79
Botanically, fruits ar from one flower like mang Multiple fruits develop from
re ripened ovaries of a plant’s flower. They are classified as simple, aggregate and multiple fruits. Simple fruits develop goes and citrus fruits. Aggregate fruits develop from several ovaries in one flower. A common example is strawberry. m a cluster of several flowers such as pineapple. Photo shows ripe sweet mangoes, Manila’s most popular fruit.
B Bu
T
Pa
Golden Local na Buko meat fro called mala-uho as malakanin, dente textur 82 Philippine Ingredients I FRUITS
COCONUT coconut Cocos nucifera
Young Coconut Local name is Buko Buko is commonly used in desserts like uko Pie, Sweet Buko Salad, Buko Pandan, Buko Maruya, Buko Shake, Ice Buko. Tender Buko meat are used in Buko pie, Buko-pandan, Pinais, Binakol, Sweets, added to Kalamay, Espasol and Buko ancit. It is also added to Ice Buko and ice creams.
olden coconut ame is Golden Buko om the immature coconut is og and the more mature one , owing to the runny and al res of these, respectively
Coconut WATER Local name is Tubig ng Niyog May be prepared into a refreshing drink. It may include buko shreds, sugar and milk. Buko water may also be used as cooking stock for Pinais.
SHREDDED YOUNG Coconut Local name is Kinayod na Buko Used in Salads, pies and ice cream desserts
Philippine Ingredients I FRUITS 83
Mature Coconut Meat Cocos nucifera Local name is Niyog Fresh grated niyog is an adjunct item to many Philippine Kakanin including Puto, Kutsinta, Suman sa Lihiya, Bibingka, Puto Bungbong. Niyog is the primary ingredient from which Kakang gata is extracted.
84 Philippine Ingredients I FRUITS
Shredded Coconut Local name is Kinayod na Niyog Coconut cream is extracted from the grated coconut by compression. Grated coconut is served with Bibingka, Puto or Suman. It may also be made into Bukayo. In the South, it may be toasted in a dry pan and added to onion, dulaw, and red chili peppers to make Pamapa.
COCONUT
Coconut cream Local name is Kakang Gata As in many Asian dishes, coconut cream is used in a wide array of sweet and savory Ginataan dishes made from either rice, tubers, fruits, vegetables, fish, pork, chicken and seafoods. Laing, Sinanglay, Ginataang Kalabasa, Ginataang Alimango/ Alimasag, Ginataang Langka, Ginataang Tilapia, Ginataang Tulingan, Ginataang Kuhol and Ginataang Manok are some savory dishes. Desserts like Ginataaang Halo-Halo, Ginataang Mais, Maja Blanca, Tibok-tibok, Biko and Biniton are also common.
Coconut SPORT Local name is Macapuno Macapuno is taken from a dwarf mutant Cocos nucifera. Shreds and balls are sweetened into preserves.
Coconut Cotyledon / Coconut Pearl / Coconut Apple Local name is Tumbong ng Niyog It may be eaten raw. In Iloilo, it is cut into bits and added to buko water for a refreshing drink. Philippine Ingredients I FRUITS 85
DESSERT BANANAS Musa acuminata Genome AA Cultivar Senorita Local name is Senyorita Eaten raw as snack or dessert. Grows well in cool areas. Endemic to highlands of Cavite and Batangas
86 Philippine Ingredients I FRUITS
BANANA
honey bananas Local name is Saging Lagkitan Fruit is often eaten fresh COOKING BANANAS Musa balbisiana Local name is Baklang Saba Eaten raw as snack or dessert. Grows well in cool areas. Endemic to highlands of Cavite and Batangas
Philippine Ingredients I FRUITS 87
LAtundan Musa x paradisiaca Local name is Latundan Fruit is often eaten fresh.
Cavendish Musa acuminata Local name is Tumo Fruit is often eaten fre 88 Philippine Ingredients I FRUITS
BANANA
SABA Genome BBB Cultivar Saba Local name is Saba Cooked by boiling with peel. It may be fried whole with sugar then skewered (bananacue) or fried without sugar (pritong saging). It may also be cooked into banana fritters, called Maruya. Saba bananas may be thinly sliced and deep-fried into banana chips. In Bacolod, sundried banana chips are dipped into muscovado caramel to make Pinasugbu.
ok esh
LaCatan Musa acuminata Local name is Lakatan Fruit is often eaten fresh. Ripe bananas are good for making banana cake.
Philippine Ingredients I FRUITS 89
Philippine mango Mangifera indica
Manila Super Mango/ RIPE CARABAO MANGO, Local name is Hinog na Manggang Kalabaw Used in salads; chips are treated with sugar and dried. Best eaten fresh
SUPSUPIN Mango Local name is Manggang Supsupin Pulp is eaten fresh. Seeds are flat. Size of fruit is about half of your palm
Loca Us
PIC Local nam 90 Philippine Ingredients I FRUITS
MANGO
GREEn Carabao Mango Local name is Hilaw na Manggang Kalabaw Use as souring agent in Sinigang; used in ensalada; eaten with bagoong; made into Burong Mangga
rare-ripe CARaBAO MANGO al name is Manibalang na Manggang Kalabaw sed in salads; chips are treated with sugar and dried.
aPPLE Mango
Indian mango Chips are eaten green or rare-ripe as salad. May be dipped in salt or Bagoong.
CO Mango me is Manggang Piko Philippine Ingredients I FRUITS 91
smooth cayenne
92 Philippine Ingredients I FRUITS
PINEAPPLE Pineapple Ananas comosus Local name is Pinya Pulp is eaten fresh; may be canned in syrup; used in salads, jams and preserves. It may also be candied.
QUEEN/ FORMOSA pineapple
Philippine Ingredients I FRUITS 93
AMERICAN Green Lemon
CHINESE Yellow Lemon
Philippine lemon/ Calamondin Citrofortunella mitis Local name is Kalamansi Juice is tart. Commonly made into a drink; used as a marinade for barbecues; commonly added to soy sauce or patis to make a dipping sauce; added to fish and shellfish prior to grilling.
94 Philippine Ingredients I FRUITS
CITRUS Lemon Citrus limonia Juice may be made into lemonade drink; Juice may be added to fish; Rind may be used in pies, cakes, cookies and desserts.
AMERICAN Yellow Lemon
GREEN Lemon
Philippine Ingredients I FRUITS 95
Key lime Citrus aurantifolia Local name is Dayap Juice may be made into drink or limeade; rind are used to flavor Leche flan, Yema and other bakery products.
Local Lime Citrus limonia Local name is Berden Juice may be made in
Kaffir / Mak
Kaffir lime lea 96 Philippine Ingredients I FRUITS
CITRUS
Local name is Kulong-kulong Juice may be used to sour Sinigang; rind may be used to flavor bakery products and custards.
ime a ng Limon nto limeade
krut Lime / Kobot / Kolong-kolong Citrus hystriix Local name is Kabuyao aves are used in curry dishes and Tom Yum. Philippine Ingredients I FRUITS 97
Sour Orange Citrus aurantium Local name is Dalandan Juice may be extracted and made into a drink; used in salads; peeled and eaten fresh.
TANGERINE ORANGE C. aurantium L. var. mandarinum Local name is Dalanghita Juice may be made into drink or limeade
98 Philippine Ingredients I FRUITS
CITRUS
Orange Citrus lanatus Local name is Local name is Lado Peeled and eaten fresh. Like ponkan, segments may be used in fresh salads
Philippine Ingredients I FRUITS 99
Pomelo Citrus maxima or Citrus grandis Local name is Suha
Local name is Davao Suha Eaten fresh; may be added to modern fresh vegetable salads, the color is pinker and the taste is fuller compared to other varieties.
Eaten made
100 Philippine Ingredients I FRUITS
CITRUS
Local name is Suha n fresh; segments may be e into drinks and salads.
Philippine Ingredients I FRUITS 101
GREEN honeydew
LIGHT GREEN honeydew
MELON Cucumis melo Eaten fresh; segments may be made into drinks and salads.
YELLOW MUSKMELON / YELLOW HONEYDEW 102 Philippine Ingredients I FRUITS
SWEET MELON / SPANISH MELON Cucumis melo Local name is Melon Pulp is eaten fresh as is or sweetened with condensed milk. Melon juice is also a popular thirst-quencher in the Philipines wherein melon shreds are added. Made into drinks and salads.
MELON
honeydew
CANTALOUPE Cucumis melo var. cantalupensis
Philippine Ingredients I FRUITS 103
Loc Eaten f made
sugar baby Watermelon
YE 104 Philippine Ingredients I FRUITS
MELON
Watermelon Citrullus lanatus cal name is Pakwan fresh; segments may be into drinks and salads.
ELLOW Watermelon Philippine Ingredients I FRUITS 105
PAPAYA Carica papaya Local name is Papaya There are 5 varieties of Papayas in the Philippines namely Solo, Cavite Special, Sinta, Red Lady and Tainung
RARE-RIPE PAPAYA Local name is Manibalang na Papaya Made into salad and may be candied. Image shows the Solo variety.
106 Philippine Ingredients I FRUITS
PAPAYA
RIPE PAPAYA Local name is Hinog na Papaya Pulp is eaten fresh. May be canned in syrup. Used in salads, jams and preserves. It may also be candied. This image is the Cavite Special variety.
Philippine Ingredients I FRUITS 107
SUGAR APPLE Annona squamosa Local name is Atis Fresh pulp is eaten from its numerous seeds.
Hybrid of Atemoya & Cherimoya Annona atemoya Local name is Guyatis Eaten fresh
108 Philippine Ingredients I FRUITS
ASIAN SUPER FRUITS
SOURSOP Annona muricata Linn. Local name is Guyabano Eaten fresh. Juice may be made into a drink.
Philippine Ingredients I FRUITS 109
M G ar
RIPE JACKFRUIT Artocarpus heterophyllus Lam. Local name is Langkang Hinog Eaten fresh. Pocket pulp may be sweetened and added to desserts, Halo halo, Guinataang Halo-halo; Banana Turon and ice cream. It may also be mad into candies and pastilles. 110 Philippine Ingredients I FRUITS
ASIAN SUPER FRUITS
DURIAN Durio zibethinus Eaten fresh Made into candies, ice cream and desserts. Grows in the highlands of Mindanao. There re 47 varieties of Durian in the Philippines.
Johey Oak Artocarpus odoratissimus Local name is Marang; Loloy Eaten fresh
o-
de
Philippine Ingredients I FRUITS 111
GUAVA Psidium guajava Linn. Local name is Bayabas
WhitE Guava Eaten fresh; fruits may be added to Sinigang Local name is Bayabas na Puti Pulp is eaten fresh. May be canned in syrup. Used in salads, jams and preserves. It may also be candied. May be used to sour Sinigang.
112 Philippine Ingredients I FRUITS
Bangkok Guava Psidium guajava Local name is Guapol Eaten fresh
ASIAN SUPER FRUITS
PURPLE GUAVA Local name is Bayabas na Pula Eaten fresh
Philippine Ingredients I FRUITS 113
Mangosteen Garcinia mangostana Local name is Mangostan Eaten fresh.
STAR APPLE Sandoricum koetjape Local name is Kaimito Eaten fresh
114 Philippine Ingredients I FRUITS
See mad the a sa
ABIU Pouteria caimito Local name is Abiu Eaten fresh. Just like Caimito.
ASIAN SUPER FRUITS
SANTOL Sandoricum koetjape Local name is Santol eds are eaten fresh; thick skin may be de into preserves or chutney; In Bicol, thick skin is pickled in brine; washed and cooked in coconut milk. Unripe antol may also be used as a souring ingredrient for Sinigang dishes.
Philippine Ingredients I FRUITS 115
Lanzones Lansium domesticum Eaten fresh
DUKO Lanzones Lansium domesticum var. Eaten fresh Eaten fresh. It is enjoyed for its sweeter taste and smaller seeds.
116 Philippine Ingredients I FRUITS
ASIAN SUPER FRUITS
RAMBUTAN
Nephelium lappaceum Also called Rambutan or Laguan locally. It is eaten fresh.
Philippine Ingredients I FRUITS 117
Acerola Cherry Malpighia emarginata Local name is Aserola Eaten fresh, but are mainly used in preserves and pies.
LIMeBERRY Triphasia trifolia Local name is Limonsito Used to sour Sinigang and fish dishes.
118 Philippine Ingredients I FRUITS
Mameyito Rheedia edulis Local name is Berba Eaten fresh. Fruit is tart.
OTHER FRUITS
Lovi-lovi Flacourtia inermis Eaten fresh. Made into jam.
Bengal currant Carissa carandas Linn. Local name is Karanda Green fruit may be made into pickles; ripe fruit may be eaten raw or made into jelly
Jujube plum Ziziphus jujuba Linn. Local name is Mansanitas Eaten fresh Philippine Ingredients I FRUITS 119
P ju Bago Fruit Gnetum gnemon Linn. Used to sour Sinigang dishes.
cranberry Vaccinium macrocarpon Local name is Cranberry Made into jam, preserves; juice is made into wine; eaten fresh
120 Philippine Ingredients I FRUITS
BIGNAY Antidesma bunius Linn. Pulp is compressed to extract uice. Juice may be made into wine.
OTHER FRUITS
Mulberry Morus alba L. Local name is Mora Eaten fresh. Made into jam and preserves
Strawberry Fragaria ananassa Local name is Istroberi Made into jam, preserves; juice is made into wine; eaten fresh Philippine Ingredients I FRUITS 121
Passionfruit Passiflora edulis Local name is Pasionara; Maraflora Made into drink; eaten fresh.
122 Philippine Ingredients I FRUITS
OTHER FRUITS
Chico Manilkara zapota Local name is Chico Eaten fresh.
Egg Fruit Canistel Pouteria campechiana Local name is Tiesa Eaten fresh. Fruit is a good source of beta-carotene.
Philippine Ingredients I FRUITS 123
Avocado Persea americana Local name is Abokado The pulp is scooped out and eaten raw. Good with condensed milk and ice.
WHITE dragon fruit 124 Philippine Ingredients I FRUITS
OTHER FRUITS
dragon fruit Hylocereus polyrhizus Added to salads. Made into drinks and jam.
RED dragon fruit
Philippine Ingredients I FRUITS 125
BILIMBI Averrhoa bilimbi Local name is Kamias Used as a souring ingredient in Sinigang. May be added to fresh salads. May be added as topping to Pancit Malabon. May be added to sautĂŠed Tagunton.
PILI FRUIT Canarium ovatum Pulp becomes edible after boiling and seasoning. It is oily and resembles sweet potato.
126 Philippine Ingredients I FRUITS
OTHER FRUITS
NAM- NAM Cynometra cauliflora Used as a souring ingredient in Sinigang. It is an underutilized fruit in the Philippines. It is widely used in Indonesian dishes.
Star fruit Averrhoa carambola Local name is Balimbing Eaten fresh; sliced crosswise and segments are used in salads and as garnish to drinks.
Philippine Ingredients I FRUITS 127
Herbs refer to the leafy Photo is a close shot image of color many Filipino dishes, bot
parts of plants used to flavor dishes. Edible flowers add color and interest to food and thus, are used for garnishing. annato seeds locally called Atsuete. The deep orange coloring substance is extracted from its pericarp. It is used to th sweet and savory.
PARSLEY Petroselinum crispium Local name is Kintsay Kulot. Used in soups, salads and noodle dishes. Popularly used as a garnish
130 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
CHINESE CELERY Apium graveolens Local name is Kintsay. Strong scented leaves are used to flavor Pancit Gisado, Chopsuey, Lumpia, Bachoy and sauces.
HERBS
CELERY Apium graveolens Local name is Seleri Used for salads, Chopsuey and Meat stews.
CORIANDER OR CILANTRO Coriandrum sativum Local name is Wansuy Used in salads and salsa. Added to Chinese Fresh Vegetable Lumpia. Philippine Ingredients I HERBS AND EDIBLE FLOWERS 131
Sweet Basil Ocimum basilicum Local name is Sweet Basil Used in pasta, pizza, pesto
BAY LEAF Laurus nobilis Local name is Laurel Used in Adobo and Paksiw
132 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
HERBS
Thai Basil Ocimum basilicum var. thyrsiflora Local name is Thai Basil Used in Asian dishes
Lemon Basil Ocimum citriodorum Used in Asian dishes
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 133
Tarragon Artemisia dracunculus Local name is Tarragon Used as tea; Used to flavor meats and poultry
Sage Salvia officinalis Local name is Sage Used to flavor meats and poultry.
134 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
HERBS
Dill Anethum graveolens Local name is Dill Used in dressings and dips
ROSEMARY Rosmarinus officinalis Local name is Dumero Used as tea; Used in Mediterranean dishes
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 135
Oregano Origanum vulgare Local name is Oregano Used in Dinuguan; used for Mediterranean dishes.
VA
136 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
HERBS
Wild Marjoram Origanum vulgare Local name is Italian Oregano Used in savory dishes; used in Dinuguan
ARIGATED Oregano
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 137
Spearmint Mentha spicata Local name is Mint Garnish in drinks and desserts
138 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
HERBS
Marsh Mint Mentha aquatica Local Name is Herba Buena Used to garnish drinks and modern Philippine dishes. Used more as medicinal rather than for culinary purpose.
Stevia Stevia rebaudiana Local name is Stibya Alternative sweetener in teas and herbal drinks
s
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 139
Screwpine leaves Pandanus amaryllifolius Local name is Pandan Used for its strong aroma as a flavoring agent in rice dishes and desserts.
C M Used t Lemongrass Cymbopogon cytratus Local name is Tanglad Its lime scent makes it a great flavoring ingredient for Chicken Inasal and Chicken Binacol. Whole pork carcass and whole chicken are stuffed with this ingredient to make two popular dishes, Lechon and Litsong Manok.
140 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
HERBS
Chives Allium schoenoprasum Local name is Kutsay Added to hopia, stuffing for grilled squid o and sotanghon puti guisado.
Kaffir Leaves Cytrus hystriix Local name is Dahon ng Kabuyao Strong limonene scent of leaves makes it an exotic flavoring agent for stews and soups.
Curry Leaves Murraya koenigii to flavor curry dishes
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 141
THYME Thymus vulg Local name is T Used in savory meat dishes
M
THORNY CORIANDER Eryngium foetidum Local name is Vietnamese Coriander. Used in Asian dishes as alternative to cilantro.
142 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
HERBS
E garis Thyme. s, soups and stews.
ASHITABA Angelica keiskei Local name is Asitaba Used in fresh green salads or added to soups.
Gotu Kala Centella asiatica Local name is Takip-kohol Made into drinks; Added to fresh vegetable salads.
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 143
SQUASH FLOWERS Curcubita maxima Local name is Bulaklak ng Kalabasa Cooked with sautĂŠed vegetable dishes and soups
Watercress Nasturtium officinale Local name is Tonghoy The leaves can be eaten raw o cooked; the seeds can be powd and used in mustard. 144 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
or dered
EDIBLE FLOWERS Sesban Flowers Sesbania grandiflora Can be used in salads or mixed in boiled dishes
PURPLE Sesban Flowers Local name is Violet na Katuray
WHITE Sesban Flowers Local name is Puting Katuray
PECHAY PETIOLES Brassica rapa Local name is Petsay Tips; Bulaklak ng Petsay SautĂŠed with pork or shrimps. May be added to soups or Chopsuey.
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 145
LEMON basil Ocinum citriodorum Used in Asian dishes
HERBAL FLOWERS They enhance flavor and provide color to the dish
146 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
EDIBLE FLOWERS
tarragon Artemisia dracunculus Used as tea; Used to flavor meats and poultry
thai basil Ocimum basilicum var. thyrsiflora Used in Asian dishes
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 147
White Ginger Zingiber officinale Rose Local name is Puting Luya Used in Pesang Dalag, Arroz Caldo, Tinolang Manok, Paksiw na Isda, curries, fish escabeche, pospas and the ginger tea called salabat.
148 Philippine Ingredients I HERBS AND EDIBLE FLOWERS
EDIBLE FLOWERS
Annato Bixa orellana Local name is Atswete Used as a coloring agent to many dishes including Pancit Malabon, Sotanghon, Pancit Luglug, Kare-kare, and many more.
Turmeric Curcuma longa Local name is Luyang Dilaw Used in many dishes of the Maguindanao Region. It gives the dish a bright yellow color. Kyuning is yellow rice shaped into a cone and topped with a boiled egg - it symbolizes fertility and often served during wedding receptions in the south of Mindanao.
Philippine Ingredients I HERBS AND EDIBLE FLOWERS 149
R E F E R Books Brown, A. 2005. Understanding Food: Principles and Preparation. Singapore: Thomson Learning Asia. Caroll, A, Vona, EDP, and Vona, GDP. 2006. The Dictionary of Wholesome Foods. USA: Marlowe & Company. Castro, IR. 2006. A Guide to Families of Common Flowering Plants in the Philippines. Philippines: The University of the Philippines Press. Chavez, LL, DeLeon, SY, and Claudio, VS. 2005. Basic Foods for Filipinos. 4th ed. Philippines: Merriam &Webster Bookstore, Inc. Claudio, VS, Leocadio, CG and Escudero, EG. 2008. Meal Management and Table Service. Philippines: Merriam and Webster Bookstore Inc. Coronel, RE. 2011. Important and Underutilized Edible Fruits of the Philippines. Philippines: University of the Philippines Los Banos Foundation Inc. and Department of Agriculture Bureau of Agricultural Research. Coronel, RE. 2011. The Edible Fruits and Nuts of the RC Fruit Conservastion Farm. Philipines: RC Fruit Conservation Farm 1986 Reliable Quantity. Cox, J., and Werle, L. 1998. Ingredients. Germany: Tandem Verlag GmbH. Fernando, GC. 1976. The Culinary Culture of the Philippines. Philippines: BancomAudiovision Corporation. Namuco, LO and Protacio, CM. 2010.Fruit and Plantation Crop Production in the Philippines. Philippines: The University of the Philippines Press. Rosario, TL. 2005. Fragrant Ornamental Plants in the Philippines. Philippines: The University of the Philippines Press. Sanchez, PC. 2008. Philippine Fermented Foods. Philippines: The University of the Philippines Press. Sotalbo, ED. 2001. Trees, Palms and Bamboos of the University of the Philippines Diliman. Philippines: University of the Philippines Press and Office of the Vice Chancellor for Research and Development. The National Geographic Society. 2008. Edible: An Illustrated Guide to the World’s Food Plants. The Philippine Food Composition Tables. 1997. Philippines: Food and Nutrition Research Institute, Department of Science and Technology. Valmayor, RV, Espino, RR, and Pascua OC. 2002.TheWild and Cultivated Bananas of the Philippines. Philippines: Philippine Agriculture and Resources Research Foundation, Inc. Villacorta, H. 1986. Philippine Cookery and Household Hints. Philippines: M&L Licudine Enterprises.
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Journals Food & Nutrition. 2012. Vol. 1 Issue 3 Websites Bernardos World. Steamed Tilapia Fillet on Sayote Tops Ensalada. URL: http:// bernardosworld.blogspot.com/2008/07/steamed-tilapia-fillet-on-sayote-tops.html (Accessed: December 19, 2012). Bormosa, N. S. 18+ Filipino Favorite Foods Made from Coconut. URL: http://trifter. com/practical-%20travel/world-cuisine/18-filipino-favorite-foods-made- from-coconut/ (Accessed: December 19, 2012). Bucaio. Batwan. URL: http://bucaio.blogspot.com/2008/08/batwan.html (Accessed: January 14, 2013). Bureau of Plant Industry, Department of Agriculture. Production Guide. URL: http://www. bpi.da.gov.ph/guide_ampalaya.php (Accessed December 19, 2012). Cadayong, M. Ginataang Puso ng Saging. URL: http://www.choosephils.com/read_post. php?cat=food&id=737 (Accessed: December 19, 2012). Calleja, D. Saluyot now a popular vegetable worldwide. URL: http://globalnation.inquirer. net/news/breakingnews/view/20100215-253310/Saluyot-now-a-popular- vegetable-worldwide (Accessed: December 19, 2012). Charantia. About Ampalaya - Bitter Melon (Momordica charantia Linn). URL: http://www. charantia.com/about-ampalaya/ (Accessed December 19, 2012). Divine Flavor. Beefsteak Tomatoes. URL: http://divineflavor.com/products/ beefteaktomato.html (Accessed: January 24, 2013). Fenix, M. Wondrous Food from Strange Leaves. URL: http://globalnation.inquirer.net/ philippineexplorer/philippineexplorer/view/20080423-132187/Wondrous-food- from-strange-leaves (Accessed: December 19, 2012). Fialen, J. Sayote: The Survivor’s Vegetable. URL: http://www.bulatlat.com/news/5-4/5-4- sayote.html (Accessed: December 19, 2012). Filipino Food Lovers. Ginisang Baguio Beans. URL: http://www.filipino-food-lovers.com/ ginisang-baguio-beans (Accessed: December 19, 2012). Food and Agriculture Organization of the United Nations. Food Composition Table for Use in East Asia. URL: http://www.fao.org.docrep/003/X6878E.X6878E00.htm#TOC (Accessed: January 21-23, 2013). Foodpipino. Pancit Malabon.URL: http://foodipino.com/2012/08/28/pancit- malabon/ (Accessed: December 19, 2012).
FoodRecap. Coconut Pearl / Apple, Tumbong ng Niyog. URL: http://www.foodrecap.net/ bytes/coconut-apple/ (Accessed: December 19, 2012). FoodRecap. Ulasimang Bato Salad, Pansit Pansitan. URL: http://www.foodrecap.net/ health/pansitad-salad/ (Accessed: December 19, 2012). Good Filipino. List of Aphrodisiac Food. URL: http://www.goodfilipino.com/2011/02/list- of-aphrodisiac-foods.html (Accessed: December 19, 2012). Inabraw. What Do We Get from Ampalaya. URL: http://inabraw.wordpress. com/2012/12/15/what-do-we-get-from-ampalaya (Accessed: December 19, 2012). Maribehlla. Baguio Beans. URL: http://www.maribehlla.com/vegetables/baguio-beans/ (Accessed: December 19, 2012). Market Manila. Past Archives. URL: http://www.marketmanila.com/archives (Accessed: December 19 2012). Mesina, D. Talbos ng Sayote. URL: http://www.yummy.ph/features/finds/details/talbos- ng-sayote (Accessed: December 19, 2012). Mixph. Growing Cauliflower and Celery. URL: http://www.mixph.com/2007/01/ growing-%20cauliflower-and-celery.html (Accessed: December 19, 2012). NC State University. Herbs: Thymus vulgaris, Common Thyme. URL: www.ces.ncsu.edu/ depts/hort/.../thymus_vulgaris.html (Accessed: February 14, 2013). Overseas Pinoy Cooking. KBL - Kadyos, Baboy at Langka. URL: http://www. overseaspinoycooking.net/2009/03/kbl-kadyos-baboy-at-langka.html (Accessed: December 19, 2012). Parkinson, R. Bok Choy. URL: http://chinesefood.about.com/od/vegetablesrecipes/a/ bokchoy.htm (Accessed December 19, 2012). Pinoy-Entrepreneur. Bottle Gourd or Upo Production. URL: http://www.pinoy- entrepreneur.com/2010/04/04/bottle-gourd-or-upo-production/ (Accessed: December 19, 2012) Sand Mountain Hebs. Coriander, Mexican. URL: http://www.sandmountainherbs.com/ coriander_mexican.html (Accessed: February 14, 2013). Seasite NIU. Philippine Fruits. URL: http://www.seasite.niu.edu/Tagalog/Tagalog_Default_ files/Philippine_Cultur e/pagkaing%20pilipino/philippine_fruits.htm (Accessed December 19, 2012). StuartXchange Org. List of Philippine Herbal Medicinal Plants. URL: http://www. stuartxchange.com/completelist.html (Accessed: December 19 and 20, 2012). Tagalog Lang. Petsay or Pechay. URL: http://tagaloglang.com/Tagalog-English- Dictionary/English-Translation-of-Tagalog-Word/petsay.html (Accessed: December 19, 2012). Tagalog Lang. Top 8 Buko Treats in the Philippines. URL: http://tagaloglang.com/ Filipino-Food/Fruit/buko-from-the-philippines.html (Accessed: December 19, 2012). The Calorie Counter. Calories in Tomatoes. URL: http://thecaloriecounter.com/ Foods/1100/11529/1/Food.aspx (Accessed: January 24, 2013).
G L O S S A R Y Adobo - A common dish comprised of meat or chicken marinaded in vinegar, salt or soy sauce, peppercorn, garlic and bay leaf, then cooked to tenderness. Vegetables may also be cooked adobo style.
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Buko Pandan - A dessert dish comprised of buko shreds, pandan flavored agar-agar gel, cream and condensed milk. Sago pearls may be added to the dish. Buko Pie - Young coconut pie
Aklan - A province located in the Visayan region of the Philippines
Buko Shake - Young coconut milk shake
Almondigas- Pork meatballs in soup with miswa noodles.
Bulanglang - Sesonal vegetables boiled in rice washing and seasoned with salt and pepper. Popular in the Tagalog region.
Arroz ala Cubana - Steamed rice topped with a fried egg and served with sautéed seasoned ground beef and deep fried saba bananas
Burong Mangga - Pickled green mango
Arroz Caldo - Rice soup Atsara - Pickled shredded vegetable Bagoong Isda - Fermented fish sauce Banana Turon - Sugared saba banana spring roll Bibingka - Rice cake Bicol Express - Pork and long green chilis sautéed in garlic, ginger and onions, then stewed in coconut milk. Biko - Whole rice pudding. Bilo-bilo - Small rice dough balls; like small Japanese mochi. Bistek - Literally translated from “Beef Steak”. Thin slices of tender cut of beef marinated in calamansi juice and soy sauce, then quick panfried with onion rings. Bukayo - Coconut brittle Buko - Young coconut Buko Maruya - Shredded young coconut fritters
Calamansi - Philippine lemon Caldereta - Stew of less tender-cut of beef or goat meat, onion, garlic, pureed liver, tomatoes, grated cheese, olives, potatoes, carrots and sweet bell peppers. Cansi- a soup dish of beef shank and bone marrow, slices of unripe jackfruit, ginger, onions and made sour by batwan fruits. Chicken Binakol - Chicken pieces, potato or green papaya, buko shreds, ginger, tanglad, salt and pepper, and buko water cooked in a bamboo tube Chicken Inasal - Chicken marinated in salt, pepper, coconut milk, tanglad and turmeric, then grilled to a golden brown over live coal. Chopsuey - A Chinese inspired dish of sautéed mixed vegetables and meats or seafood, or both. Corn Maja Blanca - Sweet coconut milk and cornstarch pudding Dinengdeng - Boiled seasonal vegetables seasoned with bagoong isda. Dish is topped with grilled whole fish or pork. Popular among people of Ilocos region. Dinengdeng na Labong - Boiled seasonal
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vegetables and sliced bamboo shoot seasoned with bagoong isda. Dish is topped with grilled whole fish or pork. Popular among people of Ilocos region.
Ginataang Tulingan - Mackarel, ginger, garlic, onion, salt and pepper stewed in coconut milk. Ginisa - sautĂŠed; sometimes spelled as guinisa
Dulaw - A local name for turmeric Ensalada - A Spanish inspired local translation for salad. Fresh Lumpia - Fresh vegetable crepe roll served with sweet sauce and ground peanuts.
Guinataang Kalabasa - Squash fruit, pork or shrimps, ginger, garlic, onion, salt and pepper stewed in coconut milk. Guinataang Puso ng Saging - Banana heart, pork or shrimps, ginger, garlic, onion, salt and pepper stewed in coconut milk.
Galapong - Ground rice dough Ginataang Alimango/Alimasag - Hard shell crabs/ blue crabs stewed in coconut milk, ginger, garlic, onion, salt and pepper. Green chilis may be added for heat. Ginataang Kamansi - Breadfruit slices stewed in coconut milk. Ginataang Kuhol - Local escargo stewed in coconut milk. Green chilis, ginger, garlic and onions. Seasoned with salt and pepper. Ginataang Labong - Shredded bamboo shoot stewed in coconut milk. Ginataang Langka - Green mature jackfruit slices stewed in pork, ginger, garlic, onion, green chilis and coconut milk. Ginataang Mais - Sweet coconut milk rice porridge. Ginataang Manok - Chicken, ginger, garlic, onion, salt and pepper stewed in coconut milk. Ginataang Papaya - Green papaya fruit slices, ginger, garlic, onion, salt and pepper stewed in coconut milk. Ginataang Tilapia - Tilapia, ginger, garlic, onion, salt and pepper stewed in coconut milk.
Guinatan Halu-halo - A variety of diced tubers, saba banana, ripe jackfruit, bilo-bilo, sago cooked in coconut milk and sweetened with sugar. Halo-halo - A mix of sweetened beans, diced tubers, banana, ripe jackfuit, rice crispies called pinipig, served with shaved ice and milk. May be topped with ice cream, custard and ube haleya. Hopia - A local pastry learned from the Chinese. Made of flaky pastry crust using pork lard, filled with sweet munggo paste (called hopia munggo), or sweetened pork fat, kundol, oil and sugar and chives (called hopia baboy) filling. Modern version may use ube filling. Ice Buko Frozen - mix of milk, sugar and buko shreds on a popsicle stick. Sweetened red mung beans, ripe jackfruit slices and pineapple may be added. Iloilo - A province located in the Visayan region of the Philippines. Ilonggo - A local dialect spoken by people from Ilolio; an ethnic group belonging to the province of Iloilo. Inihaw - Grilled. Jardiniera - A local meatloaf dish popular in Quezon Province.
Kadyos Baboy Langka - Otherwise called KBL, this dish hails from Bacolod, the capital of Negros province. It is a local stew of pork shank, cowpea and green jackfruit, seasoned with salt, pepper and a souring fruit called batwan. Kakang Gata - cococream; the first extraction from grated mature coconut meat when compressed without adding any liquid. Kalabasa Okoy - Deep fried rice-battered vegetable mix of julienne cut squash fruit, mungo sprout, onion slivers and small shrimps. Served with spiced vinegar. Kalamay - Gooey sweet rice coconut milk pudding.
Laswa - A soupy dish of shrimps, clams, eggplant, string beans, tomato and horseradish leaves. Leche Flan - Caramel custard. Lechon - Roast whole pig. Litsong Manok - Roast whole chicken. Lumpia - Spring roll. Lumpiang Hubad - Spring roll vegetable filling. Lumpiang Ubod - Coconut pith spring roll Mais con Yelo - Sweet yellow corn cream served with shaved ice, milk and sugar. Mami - Noodle soup.
Kalingking - Sweet potato fritters. Kamote-cue - Skewered caramel sweet potato. Kare-kare - Stew of beef shank, tripe, ox tail and intestine in a rich thick peanut sauce. String beans, petsay leaves, banana heart and eggplant are added to the stew. Served with alamang bagoong on the side.
Maras Salad - Salad made of cucumber slices, flaked dried fish, chopped bird chilis and cococream. Maruya Saba - banana fritters Miswa - A thin variety of wheat noodles Molo Soup - Pork meat dumpling soup
KBL - Acronym for Kadyos, Baboy at Langka dish. Munggo - Mung beans Kinilaw - To ‘cook’ by steeping in spiced vinegar. Kutsinta - Sweet tender rice gel snack. Uses extract from annato seeds for its orange color. Kyuning - Bright yellow rice dish due to turmeric. Popular in the Maguindanao provinces.
Munggo gisado - A soupy dish of sautéed garlic, onion, tomato, shrimp or pork and boiled mung beans. Horseradish leaves or leaves of ampalaya are added. Nilagang Baka -Boiled soupy beef dish with carrots, potato, green beans, green cabbage.
Labong - Bamboo shoot. Nilagang Talong - Boiled eggplant Laing - Dish of sliced yam leaves stewed in coconut milk, ginger, garlic and onion.
Niyog- mature coconut
Langka - Jackfruit.
Okoy - Vegetable and shrimp fritters
Lansa - Stale or Fishy odor or flavor.
Oved - Balls of chopped banana heart with flaked fish, seasoned with salt and pepper.
Laoya - A soupy dish of beef shank, petsay leaves, ginger, onion, saba banana and haricot beans.
Paella - Saffron colored rice dish with seafood,
meats, sausage and sweet peppers. Topped with hard cooked egg and lemon slices.
milk pudding balls rolled in grated coconut.
Pakbet - Stew of seasonal vegetables seasoned with bagoong isda.
Pilipit - Deep fried caramel snack made from dough of rice flour, mashed boiled squash fruit and sugar.
Paksiw - A dish cooked in vinegar, ginger, garlic, salt and peppercorn.
Pinais - Banana leaf parcel shrimp and buko shreds cooked in coconut water.
Paksiw na Bangus - Milkfish cooked in vinegar, ginger, garlic, salt and peppercorn.
Pinakbet - SautĂŠed seasonal vegetables usually okra, squash fruit, string beans, eggplant. Contains pork and shrimps, and seasoned with alamang bagoong.
Paksiw na Isda - Fish cooked in vinegar, ginger, garlic, salt and peppercorn. Pamapa - A mixture of pounded charred coconut meat, onion, ginger, turmeric, red chilis and salt. Used as a dry rub for beef for marination in selected Maguindanao regions.
Pinangat - layers of yam leaves, stuffed with flaked dried salted fish of highly seasoned pork mixture, then rolled to a bun. Stewed in coconut milk, garlic and ginger until the the coconut oil separates from the coconut milk curds. Popular in Quezon and Bicol provinces.
Pancit - Chinese noodle dish Pancit Guisado - SautĂŠed Chinese noodle dish Pancit Luglug - Rice noodles dipped in hot water to cook, served with a thick orange sauce from crab stock, cornstarch and annato seeds, topped with highly seasoned shrimps, pork cubes, squid slices, ground pork cracklings, flaked smoked fish, green onion and slice of calamansi on the side.
Pinasugbu - Caramel dried slices of saba bananas Pochero - A rich stew of beef, chorizo (pork sausage), garbanzo beans, haricot beans, saba bananas, petsay leaves and cabbage. Served with a sweet-tangy relish of broiled eggplant and mashed squash. Pritong Saging - Fried bananas
Pancit Palabok - A version of pancit luglug, but basically made of thicker rice noodles and seafood toppings only. Pansit Buko - SautĂŠed dish of wheat noodles, buko shreds, pork, shrimp, garlic, onion, carrots, green beans and cabbage.
Puto - Rice cake Puto Bungbong - Purple rice cooked in bamboo tubes called bungbong. Served with grated coconut, butter and muscovado sugar. Ri-Co - Mix of rice and white corn meal.
Pansit Malabon - A version of pancit luglug in a place called Malabon. Thick rice noodles and seafood topping. Sliced bilimbi fruits may be used when in season. Patis - Fish sauce Pesang Dalag - Dish of boiled mudfish, potato, petsay leaves, ginger, peppercorn and salt.
Saba - A variety of banana used for cooking. Sago - Small pearl sized balls made from the starch of the sago plant with scientific name Metroxylon sagu Salabat - Gingerale Saluyot - Jute plant
Pichi-pichi - Sweet grated cassava and coconut
Sinampalukang manok - Soupy chicken dish and green papaya, made sour by young leaves and flowers of the tamarind tree. Sinanglay - Fish wrapped in petsay leaves and cooked in coconut milk with ginger and long green peppers.
by boiling food in rice washing, ginger, salt, peppercorn. Seasoned with salt or patis. Green papaya or chayote and horseradish leaves are added. Tinowa - A local translation term for tinola. Tom Yum - A sour soupy dish of Thailand
Sinigang - A popular sour soupy dish of meat, fish or poultry in season, with seasonal vegetables, Tortang Talong - Stuffed Eggplant omelet and soured with seasonal sour fruit or leaves. Sinigang is often served with steamed rice. Ube - Yam Sotanghon - Vermicelli noodle
Ube Haleya - Yam jam
Sotanghon puti gisado - Vermicelli noodle sautĂŠed in garlic, onion, pork, shrimps and black fungi (tengang daga). Seasoned with salt, patis and pepper.
Ube Pastillas - Yam pastilles
Suman - Sweet glutinous rice or casava roll
Yema - Fudgy caramel candy
Suman sa Lihiya - Lye-treated rice rolls. Served with grated coconut and muscovado sugar. Sweet Buko Salad - A dessert item made of buko shreds, diced assorted fruits, condensed milk and cream. Tagalog - A local dialect spoken by people from the Tagalog region; refers to a local from Region 4 of the Philippines. Tagunton - A variety of small shrimp. Tamarindo - Jam made from ripe tamarind fruit. Tapa - Beef jerky Tibok-tibok - Sweet coco and carabao milk pudding. Popular in the Province of Pampanga Tinapa - Smoked fish Tinola - A method of cooking by boiling food in rice washing, ginger, salt, peppercorn. Seasoning may be salt or patis. Tinolang manok - A soupy chicken dish made
Vigan Longganisa - Pork sausages from Vigan, a town in Ilocos Sur
sour c es ITEMS
LOCATION RC Fruit Conservation Farm Address: Mabacan, Calauan Laguna Contact Details: (0921) 966-1255
Abiu
Kamansi
Niyog-niyogan
Bago
Kulong-kulong
Yam
Bago Fruit
Lanzones, Duko
Batuan Leaves
Lovi-lovi
Guava Apple
Niyog niyogan
RC Fruit Nursery Address: RC Fruit Nursery 9945 Mt.
Lovi-lovi
Makiling St., Los Banos Subdivision,
Pili Fruit
Los Banos Laguna
Rambutan
Contact Details: recoronel1939@yahoo.com (0918) 573-3378 (049) 536-1919 Tiesa
Arrowroot
Lemonsito
Atswete
Mansanitas
Berba
Mulberry
Bignay
Namnam
Carandas
Rambutan
Chinese Atis
Ripe Sampaloc
Cranberry
Sineguelas Leaves
Kamuning
Starfruit
Chef Babes Austria’s Private
Ashitaba
Kaffir Lime
Tarragon Flower
Garden
Curry Leaves
Oregano
Watercress
Address: Barangay Neogan,
Dill
Philippine Lime
Tagaytay City
Italian Oregano
Sweet Basil
Sonya’s Garden
Arugula
Passionfruit
Address: Sonya’s Garden, Tagaytay
Gladiola Espanola
Sage
Barangay Buck Estate, Alfonso,
Gotu Kala
Spearmint Leaves
Cavite, Philippines
Katuray Flower
Stevia
Contact Details: +63-9175329097
Marjoram
Thai Basil
/ +63-9175335140 / +63-
Native Rose
Thorny Coriander
9175231080
Oregano
Thyme
University of the Philippines, Los Banos - College of Agriculture, Agronomy Department: Institute of Plant Breeding Address: University of the Philippines Los Baños Kanluran Road, Los Baños 403 Contact Details: ca@uplb.edu.ph
Ubod ng Saging
of
S P E C I M E N ITEMS
LOCATION Annie’s Garden Address: Roof Deck 287 Katipunan Avenue, Loyola Heights, Quezon City
Tagaytay Wet Market
Laurel Leaf Mint Leaf Rosemary Varigated Oregano Alugbati Green
Langka
Rough Patola
Alugbati Violet
Local Bellpepper
Supsupin Mangga
Baklang Saba
Macapuno
Tiesa
Calamansi
Malunggay
Unripe Sampaloc
Golden Buko
Mangosteen
Yellow Guava
Guapol
Red and White
Kadios
Dragonfruit
Banana Lagkitan
Straw Mushroom
Violet Wing Bean
Dampalit
Papaet
White Button
Sidcor Sunday Market
Edemame
Parsley
Mushroom
Address: Eton Centris Walk, EDSA
Labong
Tangochay
Corner Quezon Avenue
Marang
Tenga ng Daga
Milky Mushroom
Upland and Lowland Shitake Mushroom
Atswete
Local Spinach
Korean Chili
Avocado
Mango Apple
Tom Yao
Bataw
Mango Piko
White Corn
Bunga ng Malunggay
Marble Potatoes
White Cucumber
Chinese Kangkong
Minari
Wintermelon
Davao Pomelo
Mustasang Baguio
Young Corn
Address: General Araneta, HMR
French Beans
Paco Fern
Zucchini Green
Philippines Araneta, Quezon City
Gherkins
Patani
Zucchini Yellow
Hamburger Tomato
Pechay Petioles
Kaimito
Small Ampalaya
Kibal
Sweet Melon
Korean Patola
Thai Chili
Farmer’s Market
A B O U T MA. VERITAS F. LUNA, PhD. Ma. Veritas F. Luna is a graduate of the University of the Philippines, Diliman with degrees in BS Community Nutrition, MS Nutrition and PhD Nutrition obtained in 1980, 1988 and 2001, respectively. She was the Managing Director of CCA Manila from 2008 to 2012. Prior to her stint with the Cravings Group, she was associate professor and chairperson of Department of Food Science and Nutrition, College of Home Economics, UP Diliman from 2003 to 2008. As UP faculty for 27 years, she handled a wide array of courses in the areas of food preparation and cooking, meal management, food preservation, experimental study of foods, fundamentals of food technology, regional cookery, dietary patterns, nutrition, and values and ethics. She was involved in many curricular and syllabi development efforts at the UP Diliman-College of Home Economics. She headed the college committee for the institution of introductory courses for all bachelor degrees of the college, and coordinated the curricular review and revision of the BS Community Nutrition program in the late 1980s. Dr. Luna has authored several publications and researches, and conducted several seminars and workshops on teaching methods in foods, food threshold studies, food safety, nutrition transition, nutrition education and meal management. She is author of Guzman’s Introduction to Food Preparation, a publication used by students in food related tertiary education programs in the country. Dr. Luna was recipient of several fellowship grants from the UP Diliman and one from the Sweden International Development Cooperation Authority to participate in the training program on Global NutrITion at the Uppsala University, Sweden and Sri Lanka in 2004. She is also a recipient of recognition awards including the PAN Fellow award, for her outstanding achievements in the field of nutrition promotion, education and advocacy in 2011; the UP Home Economics Alumni Association Outstanding Professional Award in 2006; the UPHEAA Outstanding Graduate Award for her exemplary performance as a graduate student in 2002. She is currently the president of the Philippine Society of Nutritionist-Dietitians, Inc. and a board member of the Philippine Association of Nutrition. She is also a member of the Nutritionist-Dietitians’ Association of the Philippines, the accredited professional organization of her profession. She was chair of the Council of Deans and Heads of Nutrition and Dietetics from 2003-2006. She was a member of the PRC Continuing Professional Education Council for Nutrition-Dietetics from 2004-2006. She was also a member of the Technical Committee for Nutrition-Dietetics Education of CHED from 2004 to 2006. She is currently a member of the Board of Trustees of the Culinary Education Foundation, the corporate social responsibility arm of the Cravings Group.
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In 2010, as Managing Director of CCA Manila, Dr. Luna spearheaded efforts for the re-accreditation of the academic programs of the school by the American Culinary Federation, the largest organization of professional culinarians and chefs in North America. She also led efforts towards the accreditation of CCA Manila as the only test site for ACF professional certification in the Asia-Pacific. Dr. Luna was also responsible for the accreditation of CCA Manila by the Professional Regulations Commission as a continuing professional education provider in Nutrition-Dietetics field. She initiated the offering of Culinary Arts in Special Diets, a continuing education short course for ND professionals. She also led CCA Manila in its accreditation as higher education institution by the Commission of Higher Education. In June 2012, she instituted the offering of CCA Manila’s first baccalaureate degree offering, the BS Culinary Management (BSCM). Dr. Luna is helping CCA Manila promote Philippine Cuisine and understanding of host countries culinary culture among students through student and faculty exchange programs. Through her efforts, the Collaborative International Training and Education efforts between Northern Alberta Institute of Technology, Edmonton, Canada has become reality to benefit students and faculty alike from both institutions. Dr. Luna has also initiated the striking of institutional partnerships for work-study programs with Otago Polytechnic in New Zealand and the Evolution Hospitality Institute in Sydney, Australia. She has also embarked on partnerships with Korean Institutions like Woosong University for scholarships and student exchange; and with the Korean Agro-Fisheries Corporation (aT) for the training of CCA Manila students and faculty in Korean Cuisine. Dr. Luna is also very active in the promotion of the development of the CCA Manila faculty through its Faculty Development Program. Continuing to help Cravings Group grow and develop its education programs, she now serves as its current Chancellor of Education for both CCA Manila and the Asian School of Hospitality Arts. She is currently tasked to develop and implement quality systems for higher education programs of both schools. Likewise, she also established and heads the Culinary Research Studio, the CCA Manila arm for research and creative work. She teaches Introduction to Culinary Management in the BSCM program. Other than the many administration and academic tasks that she performs, Dr. Luna makes time to write and work on this publication series, entitled Philippine Ingredients, a visual reference resource on indigenous ingredients used both in ethnic, traditional and modern-contemporary Philippine Cuisine.
A B O U T Kristina Mauricio Kristina C. Mauricio is a Communication Arts graduate from De La Salle University, Manila. She is a proud member of the photography section of the Malate Literary Folio, an acknowledged university publication, wherein two of her works were published in separate volumes. Her hobby later on turned into a serious pursuit when she entered the real world as a Writer for Ideal Minds Corporation, an independent production outfit in the Philippines. Her writing covered various forms: screenplay for short narrative materials and scripts for events and corporate audio-visual presentations. Apart from this, she also functioned as a Segment Producer of a livestreaming local music show, which swung for one full season. With training from remarkable cinematographers, Mackie Galvez and Nap Jamir, and workshops under notable photographers like Paolo Picones and Brian Sergio, she allows her interest in filmmaking and photography to continuously flourish. She slowly ventured into other fields: photography stints for weddings and birthdays, editing tasks for companies, organizations and other private events, and designing and layout jobs as well. As of the moment, she is exploring her intricacy for event planning. She has managed to put up a one-woman production called BIOS and has managed to set out local music festivities in just four months. After a year or so of experience in the production arena, she now joined the Cravings Food Service Incorporation as a Copywriter. Being with the group for just less than half a year, she accomplished not only copies for promos and blog entries, but also contributed promotional videos for various brands. Considering herself as a neophyte in the said scene, her mastery of the food industry develops as she is further exposed in the said scene. Marc Vitug Marc Vitug is one of the leading food photographers in the Philippines today. He specializes in Food Photography and Food Design and Layout. He graduated from the University of Santo Tomas with a Bachelor Degree in Fine Arts, Major in Advertising. He is a member of the Philippine Photography Organization, wherein he allows his knowledge about his profession to continuously grow. A real foodie by heart, he has taken his love for food outside his kitchen and cooking prowess and brought it out as a craft and art. His impressive career line is founded by his previous experiences as an Art Director for Dream Weddings Philippines, Working Woman, Hola and other various lifestyle magazines. He later joined the leading Filipino-grown food and hospitality company in the Philippines - Cravings Food Services Inc, where he serves as the Creative Manager.
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T E A M Privileged enough to be mentored by Delores Custer for food styling, he now uses this in his craft and expertise. He has photographed for in-house menus, outdoor displays, packaging and print advertisements for a number of leading brands in the food and hospitality industry of the country. Kenethrick Bobadilla Kenethrick C. Bobadilla graduated in 2012 with a bachelor’s degree in Fine Arts major in Advertising Arts at Far Eastern University Manila. His thesis “Larong Pinoy,” a compilation of Filipino traditional games in 3D anaglyph styles were among the contenders for best thesis. During his time in the academe, he served as a Layout Artist in the university’s official student publication, The FEU Advocate. He was chosen to represent his school for the 2011 national competition Organization of Students Services Educators Inc. (OSSEI) where he grabbed 1st prize for Page & Layout Design Competition and 3rd prize for Photojournalism Competition. Afterwards, he became part of the organization’s Editorial Board as the Head Layout Artist and Creative Head for Academic Year 2011-2012. His internship at Adobo Magazine, the leader publication for the advertising and marketing community, further boosted his knowledge and skills. In no time, he entered the corporate world as a Layout Artist of Sterling Group of Companies and later on became the layout artist of Center for Culinary Arts Manila under the Cravings Group of Companies in December 2012 and up to the present time. Roxanne Timbol Roxanne Timbol is a Cum Laude graduate of Bachelor of Science in Food Technology from the University of the Philippines Los Banos. She also finished Master of Science in Food Science from the same university. Armed with 6 years of teaching in UPLB and UP Diliman and a solid background in Food Preparation, Food Processing, Sensory Evaluation of Foods and Food Chemistry, she joined the CCA faculty roster and handled subjects like Food Safety and Sanitation, Product Identification, Quantity Food Production and General Chemistry. Her remarkable research experiences as manifested in several theses and publications she advised and authored and numerous seminars/trainings she attended made her the technical support of CCA’s Culinary Research Studio. She is also a National Restaurant Association ServSafe certified instructor and proctor and is also doing some consultation works for the commissary of the Cravings Food Services Inc.
EA Tejada EA Tejada is one of the youngest culinary professional and event stylist rolled into one. His mastery in the kitchen focuses on heirloom-contemporary regional cuisine and centers his efforts in using endemic resources in his events. Growing up from a family of gourmands and artists, he already knew from a very young age which industry he wants to grow in. After graduating from senior school, he chose to take his culinary studies at the Center for Culinary Arts, Manila. After finishing, he was absorbed by the institution. Later in his career he obliged for the clans of Ayala, Zobel, Montinola and the Prieto of Manila. He pioneered the Philippines Society of Young Culinary Enthusiasts under WACS International and the Creative Director of Privada Una, Manila in collaboration with The Cravings Group of Companies. He has been under the privilege of being mentored by Chefs Davide Pardo de Ayala, Fernando Aracama and James Antolin. His events styling flourished from the inspiration and influence of Margarita Fores. In his young career, he has become the choice of Manila’s top companies and upper class clientele as a culinary professional, instructor and consultant, event stylist and a creative director. He is also an advocate of local consumerism. Adrian Agulto Adrian Agulto is a graduate of the University of Santo Tomas with a Bachelor Degree in Fine Arts Major in Advertising. He is considered as one of the pioneers of The Cravings Group as he managed to excel in shaping and building the brand identity of the Asian School of Hospitality Arts, the Center of Culinary Arts - Manila, and other various brands under the said group. Indeed, a creator of beauty: Adrian’s artistic vision and skills were mastered through years of learning and experience. Through arts and music, he depicts vivid interpretations of life, love and death. He sees happiness not only in the monetary benefits but in the pure intention of sharing concepts mostly unseen by the common eye. The timelessness of his work is seen not only in his ability to create and build brands but also on how it transcends as an inspiration for other people’s desire to learn and understand. Another milestone in his line of work is his contribution to this publication, wherein he functioned as the Creative Director and Consultant. Utilizing his adept knowledge and ability, he was able to direct the creative perspective of the said publication. With an equally passionate team specializing in Brand Development, Photography, Web, Advertising and Marketing, Adrian has breathed life to over 40 brands, some just starting, while most are continuously thriving and expanding in their respective markets.
A B O U T
Center for Culinary Arts, Manila Center for Culinary Arts, Manila (CCA), is the Philippines’ pioneer in Culinary Education and the first in Asia to have programs accredited by the American Culinary Federation (ACF).
CCA, Manila strongly believes that a world-class culinary education must be accompanied by an equally nurturing environment in order to form graduates that are not only highly trained but also posses the right social, leadership and unique Filipino values essential for a successful career in the hospitality industry.
The Vision To fulfill culinary dreams.
The Mission To provide excellent culinary education, and social & leadership values among the CCA communities.
T H E
P U B L I S H E R
The Culinary Research Studio The Culinary Research Studio (CRS) of the Center for Culinary Arts, Manila applies food science principles to culinary technology to provide solutions to foodservice operation challenges such as commissary production, banqueting, hotel and restaurant chains and institutional and contract catering. Perspective project undertakings include product development; functional menu design; analytical tests of food materials for quality control, this include microbial, physico-chemical and sensory evaluation; establishment of thermal processes; shelf-life studies; food safety design, HACCP and good manufacturing Practices (GMP) management. The Culinary Research Studio also offers a culinary arts design studio that emphasizes the application of arts and food science principles to culinary creations. Potential projects include artisan food design, molecular gastronomy, food presentation ideation, food styling, and creative packaging design. Since culinary science and technology is not part of traditional culinary arts programs, the studio provides individuals with culinary arts background expertise to supervise culinary research studies with interest in food science and technology. CCA Manila is the only institution in the Asia-Pacific to offer this competitive edge in culinary research, with clients profiting from the use of the culinary research lab, a state-of-the-art commercial kitchen hall with a demonstration restaurant and banquet hall, a coffee academy teaching facility, and a soon to rise CCA Manila Library and Resource Center. The CCA Culinary Research Studio is committed to provide creative solutions to food service operation and innovative food challenges.
food
A
Abelmoschus esculentus, 40 Abiu, 117 Abokado, 126 Hilaw Hinog Manibalang Acerola Cherry, 120 Agaricus bisporus, 58 Alagaw, 22 Allium cepa, 57 Allium porrum, 56 Allium sativum, 57 Allium schoenoprasum, 143 Alugbati, Green, 23 Alugbati, Violet, 23 Ampalaya, Haba, 66 Ampalaya, Maliit, 57 Ananas comosus, 94-95 Anethum graveolens, 137 Angelica keiskei, 145 Annato, 131 & 151 Annona atemoya, 110 Annona muricata Linn., 111 Annona squamosa, 110 Antidesma bunius Linn., 123 Apium graveolens, 133 Arorosep, 80 Arrowroot, 54 Artemisia dracunculus, 136 Artocarpus altilis, 73 Artocarpus heterophyllus, 72 Artocarpus heterophyllus Lam., 112 Artocarpus odoratissimus, 113 Arugula, 33 Aserola, 120 Ashitaba, 145 Asitaba, 145 Athyrium esculentum, 29 Atis, 110 Atswete, 151 Averrhoa bilimbi, 128
Averrhoa carambola, 129 Avocado, 126
B
Baby Spinach, 29 Bago Dahon, 21 Fruit, 122 Baguio Beans, 38 Balatong na Mura, 43 Balimbing, 129 Bamboo Shoot, 53 Bambusa spinosa, 53 Banana Cavendish, 90 Cooking, 89 Dessert, 89 Heart, 52 Lakatan, 91 Latundan, 90 Shoot, 53 Basella alba, 23 Basil Lemon, 135 Sweet, 134 Thai, 135 Bataw, 38 Batwan Dahon, 20 Prutas, 75 Bawang, 56 - 57 Bawang, Dahon, 56 Bay Leaf, 134 Bayabas Dahon, 19 Purple, 115 Puti, 114 Beet, 55 Bellpepper Green, 60 Red, 61 Red Long Local, 60 Yellow Round, 61
Yellow Round Local, 61 Bengal Currant, 121 Benincasa hispida, 65 Berba, 120 Beta vulgaris, 55 Bignay, 123 Bilimbi, 128 Binukaw, 75 Bittergourd, 66 Bittermelon, 66 & 67 Bixa orellana, 151 Black Bean Sprouts, 45 Bokchoy, 30 Bottlegourd, 62 Brassica chinensis, 31 Brassica integrifolia, 30 Brassica juncea, 30 Brassica oleracea, 47 Brassica oleracea L. var. capitata, 46 Brassica oleracea var. botrylis, 47 Brassica pekinesis, 31 Brassica rapa. subsp chinensis, 30 Brassica rapa var. chinensis, 30 Broccoli, 47 Broccoli, Leaves, 47 Brokoli, 47 Brokoli, Dahon, 47 Brokoli Meat, 84 Juice, 85 Shredded, 85 Buti単gi, 43 Butter Beans, 43
C
C. aurantium L. var. mandarinum, 100 Cabbage Green, 46
index Red, 47 Calamondin, 96 Canarium ovatum, 128 Cantaloupe, 105 Capsicum annuum hybrid, 60 Capsicum chamaexcerarus, 22 Capsicum fructescens, 60 Capsicum grossum, 22 Capsicum tetragonum, 22 Carica papaya, 108 Carissa carandas Linn., 121 Carrot, 55 Cassava, 49 Caulerpa racemosa, 80 Cauliflower, 47 Cayenne Pepper, 60 Celery, 133 Centella asiatica, 145 Chayote Fruit, 75 Leaves, 27 Chico, 125 Chili Korean, 60 Red, 60 Chinese Cabbage, 31 Chinese Celery, 132 Chinese Chard, 31 Chinese Mustard, 30 Chives, 143 Cilantro, 133 Citrofortunella mitis, 96 Citrullus lanatus, 106 Citrus aurantifolia, 98 Citrus aurantium, 100 Citrus grandis, 102 Citrus lanatus, 101 Citrus limonia, 98 Citrus maxima, 102 Coconut Apple, 87 Cotyledon, 87 Cream, 87 Golden, 84
Mature Meat, 86 Pearl, 87 Pith, 83 Water, 85 Young, 84 Cocos nucifera, 84-85 Coliplawer, 47 Colocasia esculenta, 34 Corchorus olitorius, 22 Coriander, 133 Coriandrum sativum, 133 Corn Baby, 79 Japanese, 78 Sweet, 78 White, 78 Young, 79 Cranberry, 122 Cucumber Green, 64 White, 64 Cucumis acutangulus Linn., 63 Cucumis melo, 105 Cucumis melo var. cantalupensis, 105 Cucumis sativus, 64 Cucurbita pepo, 68 Curcubita maxima, 69 Curcuma longa, 151 Curry Leaves, 143 Cymbopogon cytratus, 142 Cynometra cauliflora, 129 Cytrus hystriix, 99 & 143
D
Dalandan, 100 Dalanghita, 100 Dampalit, 24 Dao, 75 Daucus carota, 55 Davao Suha, 103 Dayap, 98
Dill, 137 Dioscorea alata, 48 Dragonfruit Red, 127 White, 127 Duko Lanzones, 118 Dumero, 137 Durian, 113 Durio zibethinus, 113
E
Edemame, 142 Egg Fruit Canistel, 125 Eggplant, 70 to 71 Eruca sativa, 33 Eryngium foetidum, 44 Eucheuma, 80 Eucheuma denticulatum, 80
F
Fern, 90 Ficus pseudopalma, 25 Flacourtia inermis, 121 Flat Green Beans, 38 Fragaria ananassa, 123 French Bean, 39
G
Gabi
Pang-sigang, 48 Sariwang Dahon, 34 Tangkay, 35 Tuyong Dahon, 35 Gai Choy, 30 Garcinia binucao, 20 Garcinia binucao (Blanco) Choisy, 75 Garcinia mangostana, 116 Garlic Leaves, 56 Native, 57 Taiwan, 57
Gherkins, 64 Ginger, White, 150 Glycine max, 43 Gnetum Gnemon, 21 Gnetum gnemon Linn. Gnetaceae, 21 Gotu Kala, 145 Guapol, 114 Guava Bangkok, 115 Leaves, 119 Purple, 115 White, 114 Guso, 80 Guyabano, 111 Guyatis, 110
Jackfruit Ripe, 112 Unripe, 72 Johey Oak, 113 Jujube Plum, 121 Jute Leaves, 23
Kabuti, 8 Kabuyao Dahon, 143 Prutas, 99 Kadyos Matanda, 42 Mura, 42 Kaffir Leaves, 143 Lime, 98 Kaimito, 116 Kakang Gata, 86 Kalabasa Bulaklak, 74 Prutas, 69 Kalamansi, 96 Kamansi, 73 Kamati Beefsteak, 76 Cherry, 77 Native, 76 Kamias, 128 Kamote Dilaw, 50 Ube, 50 Kamoteng Kahoy, 49 Kangkong Chinese, 26 Local, 26 Karanda, 121 Karot, 55 Katuray Puti, 147 Violet, 147 Kibal, 36 Kintsay, 132 Kintsay Kulot, 132 Kobot, 99 Kulong-kulong, 99 Kobot, 99 Kolong-kolong, 99 Kundol, 65 Kutsay, 143
K
L
H
Haricot Vert, 38 Herba Buena, 141 Honeydew, 104 Horseradish Fruit, 41 Leaves, 18 Hyacinth Bean, 38 Hybrid of Atemoya and Cherimoya, 110 Hylocereus polyrhizus, 127
I
Ipomea aquatica, 26 Ispinaka, 28 Istroberi, 123
J
Labanos Bilog, 54 Pahaba, 54 Lablab purpureus, 38 Labong Buo, 53 Hiwa, 53 Lactarius sp., 39 Lactuca sativa Lactuca sativa L. var. longifolia, 32 Lado, 101 Lagenaria sinceraria, 62 Laguan, 119 Langka Hilaw, 72 Hinog, 112 Lansium domesticum, 118 Lanzones, 118 Lato, 81 Laurel, 134 Laurus nobilis, 134 Leek, 56 Lemon American Green, 96 American Yellow, 97 Chinese, 96 Green, 97 Lemongrass, 142 Lentinula edodes, 59 Lettuce Lollo Bianco, 33 Lollo Rossa, 33 Romaine, 32 Letsugas, 32 Lima Beans, 43 Limeberry, 120 Lime Key, 98 Local, 98 Makrut, 99 Limonsito, 120 Lipoti, Dahon, 19 Loly, 113 Long-podded Cowpea, 37
Lovi-lovi, 121 Lubi-lubi, 25 Luya Dilaw, 151 Puti, 150
M
Macapuno, 87 Mais Dilaw, 78 Puti, 78 Malabar Nightshade, 23 Malpighia emarginata, 120 Malunggay Bunga, 40 Dahon, 18 Mameyito, 120 Mangga Kalabaw na Hilaw, 93 Kalabaw na Manibalang, 93 Kalabaw na Hinog, 92 Pico, 92 Supsupin, 92 Mangifera indica, 92 Mango Apple Mango, 93 Green Carabao Indian, 93 Manila Super, 92 Pico, 92 Rare-ripe Carabao, 93 Ripe Carabao, 92 Mangostan, 116 Mangosteen, 116 Manihot esculenta, 49 Manilkara zapota, 125 Mansanitas, 125 Maraflora, 124 Marang, 113 Maranta arundinacea, 54 Marsh Mint, 141 Melon, 105 Mentha aquatica, 141 Mentha spicata, 140 Mexican Turnip, 54
Minari, 25 Mint, 140 Molinga oleifera, 18 Mollugo oppositofolia, 24 Momordica charantia, 65 Mora, 123 Morus alba L., 123 Mulberry, 123 Mung Bean Sprouts, 44 Murraya koenigii, 143 Musa acuminata, 90 Musa acuminata Genome AA Cultivar Senorita, 88 Musa balbisiana, 89 Musa errans, 52 Musa sapientum var. compressa, 53 Musa x paradisiaca, 90 Mushroom Black Woodear Fungus, 59 Button White, 58 Milky, 59 Oyster, 58 Shitake Mushroom Lowland, 59 Shitake Mushroom Upland, 59 Straw Mushroom Closed, 58 Straw Mushroom Open, 58 Muskmelon Green, 104 Light Green, 104 Yellow, 104 Mustard Leaves, 30 Mustasa, 30 Mustasang Baguio, 30
N
Nam-nam, 129 Passionfruit, 124 Nasturtium officinale, 146 Nephelium lappaceum, 119
Niyog-niyogan, 25 Niyog Kinayod na Niyog, 86 Tubig ng Niyog, 85 Tumbong ng Niyog, 87 Ubod, 53
O
Ocimum basilicum, 135 Oenanthe javanica, 25 Okra, 40 Onion Onion Leaves, 56 Red, 57 Spring Onion, 57 White, 56 Orange, 101 Oregano, 138 Origanum vulgare, 138
P
Pachyrhizus erosus, 54 Pak Choi, 31 Pako, 29 Pakwan, 106 to 107 Pandan, 142 Pandanus amaryllifolius, 142 Papait, 24 Papaya Green, 74 Hilaw. 74 Hinog, 109 Manibalang, 108 Rare-Ripe, 108 Ripe, 109 Parsley, 132 Pasionara, 124 Passiflora edulis, 124 Patani. 43 Patatas, 51 Patola Korean, 63 Rough, 63 Smooth, 63 Pechay Baguio, 31
Pechay Petioles Pechay Wombok, 31 Pepper Leaves, 22 Persea americana, 127 Petsay Tips, 147 Petsay, Bulaklak, 147 Petroselinum crispium, 132 Phaseolus lunatus, 43 Phaseolus vulgaris, 4 Philippine Fig, 25 Pigeon Pea Mature, 42 Young, 42 Pili, 128 Pimiento Berde, 61 Dilaw, 61 Pula, 61 Pineapple Formosa, 95 Queen, 95 Smooth Cayenne, 94 Pinya, 94 to 95 Pipino, 64 Pisum sativum, 38 Pisum sativum var. saccharatum, 38 Pleurotus ostreatus, 58 Pomelo, 102 Potato Marble, 51 Purple-streaked, 50 Yellow Sweet, 50 Pouteria caimito, 117 Pouteria campechiana, 125 Psidium guajava, 114 Psidium guajava Linn., 114 Psophocarpus tetragonolobus, 40 Purple Yam, 48
R
Radish, 54 Rambutan, 119 Raphanus sativus Linn., 54
Remolacha, 55 Repolyo, 46 Rheedia edulis, 120 Rosemary, 137 Rosmarinus officinalis, 138
S
Sage, 136 Saging Baklang Saba, 89 Lagkitan, 89 Lakatan, 91 Latundan, 90 Puso ng Saging, 52 Saba, 91 Senyorita, 88 Tumok, 90 Ubod, 53 Saluyot, 23 Salvia officinalis, 136 Sampaloc Dahon, 20 Hilaw, 75 Sandoricum koetjape, 116 Santol, 117 Sarsalida, 24 Sayote Prutas, 74 Talbos, 27 Screwpine Leaves, 142 Sea Grapes, 81 Sea Purslane, 24 Sechium edule, 27 Seeded Breadfruit, 73 Seleri, 133 Sesban Flowers Purple, 147 White, 147 Sesbania grandiflora, 147 Sesuvium portulacastrum, 24 Sibuyas Dahon, 57 Pula, 57 Puti, 56 Sigarilyas, 40
Sili
Dahon, 22 Korean, 60 Labuyo, 61 Sineguelas, Dahon, 19 Singkamas, 54 Sitaw, 36 Sitsaro, 38 Snakegourd, 64 Snap Beans, 38 Snow Pea, 38 Solanum lycopersicum, 76 Solanum lycopersicum var. cerasiforme, 77 Solanum melongena, 71 Solanum tuberosum, 51 Sour Orange, 100 Soursop, 111 Spanish Plum Leaves, 99 Spinach, 28 Spearmint, 140 Spinats, 28 Spinacia oleracea, 28 Spondias pinnata (L.f.) kurz., 19 Spondias purpurea, 18 Sponge Gourd Korean, 63 Smooth, 63 Spring Onion, 56 Squash Flowers, 146 Fruit, 69 Star Apple, 116 Star Fruit, 129 Stevia, 141 Stevia rebaudiana, 141 Stibya, 141 Strawberry, 123 Suha, 102 Swamp Cabbage, 26
T
Takip-kohol, 145 Talbos ng Sitaw, 26 Talong, 71
Tanglad, 142 Taro Dried Leaves, 35 Fruit, 49 Leaves, 34 Stems, 35 Tarragon, 136 Thorny Coriander, 144 Thyme, 144 Thymus vulgaris , 144 Tiesa, 125 Togue, 44 Tomato Beefsteak, 76 Cherry, 77 Local, 76 Trichosanthes cucumerina, 64 Triphasia trifolia, 120 Turmeric, 151
U
Ube, 48 Upo, 62 Uraro, 54
V
Vaccinium macrocarpon, 122 Varigated Oregano, 138 Vigna radiata, 44 Vigna unguiculata sesquipedalis, 36 Vigna unguiculata ssp. cylindrica, 36
W
Volvariella volvacea, 58 Wansuy, 133 Water Dropwort, 25 Water Spinach, 26 Watercress, 146 Watermelon Sugarbaby, 106 Watermelon, 107 White Squash, 62
Wild Marjoram, 139 Winged Bean Green, 41 Purple, 41 Winter Melon, 65
Y
Yardlong Bean, 36 Yardlong Tops, 27 Young Soybean Pods, 43 Young Tamarind Leaves, 20
Z
Zea mays, 78 Zea mays Linn., 79 Zea mays var. saccharata, 78 Zingiber officinale Rose, 150 Ziziphus jujuba Linn., 121 Zucchini Green, 69 Yellow, 68 Zukini, 78-79