Vegetables

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

Kangkong

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.

Ginisang Sitaw (sautéed beans) by Mildred Cruz.

These are the yardlong beans.

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.

Fermented mustard leaves are sour, and sometimes salty as well.

The liquid portion can be used as a souring agent in sinigang.

Featured photo is Ginisang Sayote by Mommy Shelette.

Sayote is what Spanish speakers call chayote. In English, it’s been called mirliton and vegetable pear.

Shredded Labong (Bamboo Shoots). Photo by Angie Pastor.

Labong is the Tagalog word for “bamboo shoots.”

Adobong Sitaw by Jeric Travis.

These are yardlong beans cooked adobo style!

Photo of Ginataang Langka (Jackfruit Cooked in Coconut Milk).

Maraming mga tao kung magluto ng mga gulay ay hanggang sa malabog.

Pagka ang gulay ay sobra ang luto, nagiging labog, hind maayos at nawawala ang kaniyang kulay. Nawawala rin ang kaniyang bitamina.

The Tagalog word for ‘eggplant’ is talong. What you see in the

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