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Vegetables

Vegetables in Philippine Cuisine… The Tagalog word for “vegetable” is gulay.

  • Gabi
    Gabi
    Posted in: Vegetables

    Gabi is the plant bearing the scientific name Colocasia esculenta. It is more known in English as taro. Laing is a Bicolano dish whose main ingredient is taro leaves stewed in coconut milk with chilis. Gabi roots are used in recipes for sinigang, particularly sinigang na baboy (pork). Pinalusag na Gabi sa Bicol   MGA SANGKAP: […]

  • Ampalaya Leaves
    Dahon ng Ampalaya
    Posted in: Vegetables

    Photo by Angie Pastor of Dahon ng Ampalaya (Bitter-Gourd Leaves).

    Can be used in chicken tinola or sauteed with other ingredients, such as with mung beans.

  • Pako (Fern)
    Pako
    Posted in: Vegetables

    Pako (Fern). Photo by An Analie.

    Green and nutritious, pako is great for salads!

  • Upo (Bottle Gourd)
    Upo
    Posted in: Vegetables

    Upo is called a bottle gourd in English because of its elongated shape. The plant has the scientific name Lagenaria siceraria. Its fruit is a very popular vegetable in the Philippines.

  • Takway vegetable of Capiz
    Takway
    Posted in: Vegetables

    “Poor man’s asparagus” is what people of Capiz call the takway vegetable.

  • Papait leaves (Sarsalida)
    Papait
    Posted in: Vegetables

    Papait leaves (Sarsalida)… Photo by voxmarc. Scientific name: Mollugo subserrata Blanco This papait is from the Ilocos region. There are other similar plants with different scientific names in neighboring provinces that have been called papait.

  • kangkong
    Kangkong
    Posted in: Vegetables

    Scientific name: Ipomoea aquatica

    Kangkong is a popular vegetable in the Philippines. It’s been called “water spinach” or “swamp cabbage” in English because it grows in water.

  • sauteed beans
    Sitaw
    Posted in: Vegetables

    Ginisang Sitaw (sautéed beans) by Mildred Cruz.

    These are the yardlong beans.

  • Ginisang Chicharo
    Chicharó
    Posted in: Vegetables

    Ginisang Chicharó (Sautéed Peapods) by Mildred Cruz.

    Chicharó are snowpea pods. They are very nutritious and crunchy when cooked right. The pea plant’s scientific name is Pisum sativum.