Local Name: Hog Plum (Lubas)

Scientific Name: Spondias Pinnata

“SINIGANG NA BABOY SA LUBAS”

Ingredients:
● 1 kilo Pork Belly
● 5 stalks of Hog Plum (Lubas)
● 10 pcs Okra
● 4 pcs Tomato
● 1 pc Large Onion
● 4 pcs Green Chilli
● Salt (to taste)

Cooking Procedure:
1. Boil the water in a cooking pot.
2. Add the tomato, onion, and pork belly. Cover the pot and cook until the pork meat is
softened.
3. Add the Hog Plum leaves, okra, and green chilli. Let it boil for 5 minutes.
4. Season with salt and pepper then taste it.
5. Serve with rice
 Local Name: Banana Blossom “Puso ng Saging”
Scientific Name: Musa Acuminata

“GINATAANG PUSO NG SAGING”

Ingredients:
● 1 large banana hearts
● 2 tablespoon Oil
● 1 large onion
● 3 cloves garlic, peeled and minced
● I tablespoon fish sauce
● 1 can coconut milk
● 2 siling labuyo, stemmed and minced
● Salt and pepper to taste

Cooking Procedure:
1. Peel the outside and discard it away. until you reach the lighter, the banana heart's fibrous
peel layers. A softer core.
2. Cut the stem off and discard it away. Slice thinly after cutting in half.
3. In a large bowl, place the shredded banana heart and rock salt. Let stand for about 5 to 10
minutes or until it begins to release liquid. Using your hands, squeeze to release bitter sap.
Rinse very well with cold water and drain.
4. In a wide pan over medium heat. Heat oil. Add onions and garlic and cook until softened.
5. Add fish sauce and continue to cook for about 1 to 2 minutes.
6. Add banana blossoms., stirring occasionally. for about 3 to 5 minutes or until liquid releases.
7. Add coconut milk and chilli peppers.
8. Lower heat, cover. and continue to cook for about 15 to 20 minutes or until the banana
blossoms are soft and the sauce is thickened.
9. Season with salt and pepper to taste. Serve hot.
 Local Name: Malabar Spinach (Alugbati)
Scientific Name: Basella Alba

“GINISANG ALUGBATI”

Ingredients:
● 2 tablespoon Cooking oil
● ¼ Pork liempo, strips
● 1 Onion, chopped
● 3 cloves Garlic, minced
● 2 medium size Tomato, chopped
● 1 bunch ) Alugbati leaves
● 1 teaspoon Ground black pepper
● 2 tablespoon Soy sauce

Cooking Procedure:
1. SAUTÉ Add onion, garlic and tomato. Sauté for 2 minutes. Add Alugbati leaves.
2. SEASON. Add ground black pepper, soy sauce. Mix well.
3. SERVE. Transfer to a serving platter and serve while hot.
 Local Name: Hyacinth Bean (Bataw)
Scientific Name: Lablab Purpureus

“GINATAANG BATAW”

Ingredients:
● 2 strings of Bataw(flat green beans)
● 3 cups of coconut milk
● ¼ kilo Pork
● 1 small Ginger or Lemongrass
● 2 cloves of garlic minced
● 1 small onion
● 2 tbsp oil
● 4 Red Chilli

Cooking Procedure:
1. wash and slice the Bataw or the flat green beans sideways.
2. Cut the chilli into small pieces, mince or thinly slice the ginger, as well as the garlic and
onion.
3. In a frying pan, heat and pour enough oil,saute the ginger and garlic, stir for a while.
When the garlic and ginger are fragrant, follow the Pork meat, chilli, and onion. Sauté it
for a few minutes and pour the Coconut Milk
4. Season with fish sauce and pepper. Lightly season the Gata before mixing the Bataw
vegetables. Cover and cook on medium heat
5. Cook for a long time if you want the Gata to be oily or cook without losing the cream
milk
6. Then Serve with hot rice and Enjoy.
 Local Name: Nalta Jute (Saluyot)
Scientific Name: Corchorus Olitorius

“GINISANG SALUYOT”

Ingredients:
● 2 bundles Saluyot leaves
● 1 whole chopped garlic
● 2 small tomatoes sliced
● 1 medium red onion
● 3 cooking oil
● 1 tbsp light soy sauce
● 1 dash fish sauce
● 1 pinch salt to taste

Cooking Procedure:
1. Take out Saluyot leaves, disregard the stalks. Soak it in salt water for at least 10-15
minutes. Wash and rinse it into flowing water and drain.
2. On the pan, heat cooking oil, and saute chopped garlic, sliced onion, and tomato. Add
Saluyot leaves and seasoning. Stir-fry until mixed well.
3. Cover it with a lid and simmer in low heat until Saluyot leaves are fully-cooked. Add salt
if needed.
4. Serve and enjoy