Exotic and native edibles

Discussion in 'Food' started by Alexandoy, Oct 30, 2019.

  1. Alexandoy

    Alexandoy Member

    The Talinum is a vegetable that is similar to spinach. In fact, some calls it the local spinach although the texture is different. Old folks say the Talinum is good for the body that it can give you stamina. One best way of cooking Talinum is to mix in a pork soup that will give it the green ingredients and add more taste. IMG_3727 talinum.JPG
     
  2. Alexandoy

    Alexandoy Member

    The Alugbati is common in the Visayan region. It is a purple vine with leaves that are nutritious similar to the camote tops. Usually it is part of the vegetable dish like pinakbet but there are those who make the Alugbati into a salad with vinegar and red pepper. The plant is easy to grow so it is common to be seen in the backyard.
     
  3. Alexandoy

    Alexandoy Member

    The Pako is the native fern with longer fronds. It is also native in Malaysia that we had eaten in one food court of a mall. The Pako can be mixed in a vegetable salad with tomatoes, onion and vinegar. It can also be cooked as is and sauted in garlic and onions. But for us, the best way to eat Pako is to add to a Sinigang dish whether pork sinigang or fish sinigang. IMG_3829 pako.JPG
     
  4. Alexandoy

    Alexandoy Member

    Just like the Pako, the Alibangbang (or alibambang) is a good ingredient in dishes. I had tasted pork sinigang with the young leaves of Alibangbang since we were in the mountain and no other vegetable was available. You may be surprised that the Alibangbang is an ornamental tree with leaves like a butterfly. It called “close-open” in the urban area.
     
  5. Alexandoy

    Alexandoy Member

    The Talbos ng Kasoy is the young leaves of the cashew tree. It is one exotic ingredient for the basic salad of tomato, onion and shrimp paste. That salad is usually prepared when the food is fried meat or fish and also broiled meat as well. The Talbos ng Kasoy is common in the central provinces of Bulacan and Bataan. IMG_3734 talbos kasoy.JPG
     
  6. Corzhens

    Corzhens Member

    I wish you had included a photo of the Alibambang because I am curious. I grew up in a city apartment and I have no idea about native edibles although in my quest for knowledge I had come across talinum and pako and actually have eaten them. But this Alibambang is new to me.
     
  7. Alexandoy

    Alexandoy Member

    Saluyot looks like a flowering plant especially when it has the small yellow flowers. But the leaves of the Saluyot is one favorite vegetable of the people in the northern provinces. It has a slippery sap like Okra but edible and palatable when mixed with pinakbet and other vegetable dishes.
    IMG_3730 saluyot.JPG
     
  8. Alexandoy

    Alexandoy Member

    Bayawak meat is a delicacy that is precious in some parts of Luzon. Bayawak is a reptile that is smaller than the crocodile. It inhabits rocky places. Rural folks say that the reptile feeds on chicken so its meat tastes like chicken. It is best to cook with lots of ginger in coconut milk and vinegar.
     
  9. Alexandoy

    Alexandoy Member

    Some people couldn’t believe that a certain beetle called Salagubang is edible and palatable to people in the central provinces particularly Bulacan and Pampanga. The beetles are caught during an aborted rain when they are hiding on the soft soil of the farm. They place the beetle in jars and later on cooked. The usual cooking is with the use of vinegar and soy sauce before frying. I have tasted that but I didn’t like it.
     
  10. Corzhens

    Corzhens Member

    One of my brothers had the experience of eating the Bayawak meat in one of his trips to the province. He related the story of how the folks there caught the Bayawak by using a gun. The meat was cut into strips and roasted while some meat were cooked in adobo style that has vinegar and soy sauce. It was like eating a mix of chicken and pork, my brother said.
     
  11. Alexandoy

    Alexandoy Member

    Crocodile meat is getting to be a common meat down south of the country maybe because of the crocodile farms in Palawan and in some parts of Mindanao. The skinning of the crocodile is not easy but the slicing of the meat is not hard because the meat is soft. It is best to be cooked with lots of ginger to eliminate the fishy odor. But the taste is like chicken meat that is appealing to exotic food enthusiasts.
     
  12. Alexandoy

    Alexandoy Member

    If you know Upo or the elongated gourd, the young leaves are edible and nice to be included in vegetable dishes. It is common to farmers who plant Upo because after the fruiting season, the vine has no more use except for the young leaves that they can eat especially when there is dried fish which is the common viand of farmers.
     
  13. Alexandoy

    Alexandoy Member

    After tasting the tapang usa, you can also have a taste of the tapang baboy-ramo which is the wild boar meat. There are vendors of that meat even in the city particularly in the metro but you just have to ask around. The tapang baboy-ramo is fried as is since it is already marinated and best eaten with fried rice and salted egg with tomatoes. IMG_4154 tapang usa.JPG
     
  14. Corzhens

    Corzhens Member

    I have yet to taste the Tapang Usa much more the Baboy-Ramo but the equivalent for us is horse meat that my father would bring home from the race track. The horse meat is the tenderloin type that is cooked like a steak. It has a gamey taste but still delicious especially when there are side dishes of salad and soup.
     
  15. Alexandoy

    Alexandoy Member

    Some are surprised to know that the squash has edible young leaves. And not only that, the flowers are also good to be mixed in the vegetable dish called Pinakbet or even in Sinigang. Fortunately, squash flowers and young leaves are not that rare for they are sold in the wet market during weekends.
     
  16. Alexandoy

    Alexandoy Member

    Paho is a small mango that is just a little bigger than chestnut. It doesn’t grow big so the farmer would harvest the Paho in clusters to sell. It is eaten with shrimp paste and tomatoes and onions. A tangy sour taste is the appeal of the Paho plus the scent of the green mango which gives it more flavor while eating.
     
  17. Alexandoy

    Alexandoy Member

    Paniki is the small bat that circles around fruit trees at night. It is caught with the use of a net. The Paniki is cooked in adobo style with vinegar and soy sauce. It is eaten like the way you eat chicken adobo since they have a similar taste. Paniki adobo is very rare and it is not served in any restaurant.
     
  18. Alexandoy

    Alexandoy Member

    Kuhol is a kind of snail that is roundish unlike the French escargot that is long and coiled. Kuhol grows in ponds and shallow water that is usually stony or rocky. It feeds on greens so it has a tangy taste like a vegetable. Kuhol is cooked in coconut milk with red pepper that is popular in the Bicol region.
     
  19. Alexandoy

    Alexandoy Member

    The durian is an exotic fruit that originated in Asia particularly in Thailand and Malaysia although there are also durian plantations in Mindanao. As the saying goes, durian smells like hell but tastes like heaven. Durian is available even in Manila although understandably the price is not cheap. IMG_3824 durian.JPG
     
  20. Alexandoy

    Alexandoy Member

    Talbos ng Kamoteng Kahoy means the young leaves of the cassava plant. It is edible when cooked in coconut milk and shrimp paste. It is actually a delicacy in some parts of the Bicol region although it is not as popular as the Laing which is the taro leaves. IMG_3728 cassava.JPG