lokalpedia for cooks

source: @lokalpediaph

[lokalpediaindex]

Bukagan / Popwan A distant relative of jackfruit and marang. It has a flavor similar to banana.

Type: Fruits Preparation: Eaten raw. Region: Palawan, Basilan, Misamis Occidental, and Zamboanga

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Badak (or local chempadak) Sweet and has a flavor that combines jackfruit and durian. Smaller than the usual jackfruit. Type: Fruit Preparation: The seeds are edible and can be roasted or boiled. In addition, the seeds can be sundried, roasted, and pounded to make coffee. Unripe badak can also be cooked as a vegetable. Region: Palawan

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Tablos Thick and smooth skin that is greenish-white when immature and turns pink to red as it ripens. Flesh is soft, creamy, and has a flavor similar to avocado. Type: Fruit Preparation: Eaten raw or submerged in hot water for a few minutes before consumption. Region: Palawan

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Paroakan or Parawakan Heritage breed of chicken popular among Muslim communities characterized by its long legs, elongated neck, and black feathers.

Type: Poultry Preparation: Any chicken preparation Region: Palawan, Sulu, Basilan, and other parts of Mindanao

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Barong-barong / Native Chestnut (or talakatak) Type: Seeds, nuts. Preparation: Can be boiled or roasted. Mature fruits with seeds are preferred because young barong-barong are more astringent and bitter due to tannins. Region: Palawan, Laguna

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Bunog / Seashore Mangosteen White, juicy, edible pulp that is sweet-sour in tast (more sour in profile). The fruit of the bunog starts green, then turns yellow, orange, and finally pinkish-red when fully ripe. Type: Fruit Preparation: Consumed as is. Region: Palawan

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Manggis Seeds

Type: Seeds, Vegetable Preparation: Can be eaten raw, roasted, or sweetened with sugar and turned into a delicacy similar to bandi. The taste of the seeds is somewhere between watermelon and sunflower seeds. Region: Palawan

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Kuliat / Allagat / Bago / Susong Kalabaw Deep orange or pinkish-red in color when ripe. Type: Vegetable, Fruit Preparation: Fruit consumed as is. Edible seeds can be roasted. They taste somewhat similar to peanuts but have a slightly chewy texture. Region: Busuanga, Cebu, Danjugan, Dinagat, Lagen, Leyte, Abra, Aurora, Bataan, Batangas, Benguet, Cagayan, Laguna, NCR, Nueva Vizcaya, Rizal, Sorsogon, Zambales, Agusan del Norte, Bukidnon, Cotabato, Davao Oriental, Davao del Sur, Surigao del Norte, Surigao del Sur, Zamboanga del Norte, Zamboanga del Sur, Mindoro, Palawan, Panay, Samar, and Sibuyan.

[lokalpediaindex]

Ipusan (or lamba, taluangi tu lurug)

Consumption of the fruits of the stemless perennial herb makes everything taste sweet, including sour fruits and even neutral-tasting food or beverages such as water. This taste-modifying activity is caused by a sweet protein called curculin.

Type: Herb Preparation: Consumed as is. Region: Palawan

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Langkawas / Galangal

Type: Aromatic, Vegetable Preparation: Used for flavoring and aromatics in fermented condiments and vinegar while core or ubod and the young rhizomes are usually sautéed or cooked with coconut milk. Region: Palawan

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Lipso Green or beige when unripe, and turns yellow to orange when ripe. Type: Fruit Preparation: Souring agent in dishes. Region: Sulu and Palawan

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Maraitum / Duro

Type: Fruit Region: Southern Palawan

Differs from the common rambutan (Nephelium lappaceum) due to its stubby spinterns and distinctive dark violet hue.

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Cabeza de Turco (kabesa, babilonia, sabong ti monmon, and monmonsingit)

Kabesa flower. Slimy, comparable to saluyot in texture. Type: Vegetable Preparation: As paksiw, dinengdeng, atsara, or added to munggo, and sinigang. Region: Ilocos sur, La Union, and Pangasinan