#katmon

[delfindakila]

Katmon

Iginuhit ni ADRIAN PANADERO

[philippinewildlifeart]

CATmon!

Katmon are flowering plants native to the country and surrounding areas from the Indian Ocean to the Pacific. Their fruit is an indigenous ingredient used in sinigang.

This illustration is inspired by one of our endemic katmon, Dillenia philippinensis. This species must be Dillenia philippinensis felinensis?

[filipeanut]

Another reason why I bike is so I can spot trees & flowers without missing them. From UP to Tondo, walking and biking is the best way to explore a neighborhood forest.

[kasumifray]

My new Datherine video. Hope you like :)

[filipeanut]

Mahal in Baybayin surrounded by Philippine flora, all but two species can only be found in the country. 

Philippine plants featured:

Anahaw (Saribus rotundifolius) Deguai (Saurauia bontocensis) Katmon (Dillenia philippinensis) Dudoa (Hydnocarpus alcalae) Saurauia abbreviata Saurauia avellana Hydnocarpus sumatranus

This is one in a set of two printables that come in different sizes, now available in my Gumroad shop:

https://filipeanut.gumroad.com/l/Mahal_Baybayin_Botanical_Printable_Art_Set

[filipeanut]

Katmon or Dillenia philippinensis is a tree with distinct flowers, leaves, and fruit. It's the fruit though that appeals to me the most. When you peel the outer rinds you get a beautiful, ribbed fruit that is sour and succulent when you bite. The Philippines is home to around 10,000 species of plants, so it’s no wonder how Filipinos were able to conjure up so many ways to sour their soups throughout the millennia.

[filipeanut]

Every now and then I get my hands on katmon fruits. If I can get at least four, I make Katmon Vegetable Sinigang. It's also vegan since I don't use patis for this. Sometimes I use salmon belly though lol. Recipe is my latest blog post: https://filipeanut.art/katmon-vegetable-sinigang/

[filipeanut]

Sharing my pompano sinigang recipe using catmon or katmon powder from members of KUMARE Inc., in Real, Quezon. Made possible by the Women Go project of the Haribon Foundation.

INGREDIENTS

Vegetables

3 kamatis or tomato, sliced

4 siling haba

1 tali or small bunch of dahong sili or spinach, stems removed

2 red onions or 1 large white onion, sliced.

Half or full bulb garlic, peeled and diced

1 bunch sitaw or 9-10 long beans, chopped into 1 inch pieces.

1 medium talong or eggplant sliced

1 medium gabi or taro root cut into cubes

Meat

1 kilo or 2 lbs pompano (about 2 medium sized fish), sliced

Seasonings

2 sachets catmon powder OR, 8 catmon fruit peeled and sliced.

Salt and pepper to taste

2 tbsp oil

3-4 cups water, preferably from hugas bigas or the 2nd and subsequent rinses of washing rice (adds a light texture and flavor from the rice).

DIRECTIONS

Add oil to large pot on medium heat. Sautee onion and garlic until onion is glossy.

Add sitaw and gabi, toss for 6-8 minutes to soften the long beans.

Add talong and kamatis (add catmon if using catmon fruit). Toss for 3 minutes.

Add 3-4 cups water (add catmon powder if using this instead of catmon fruit)

Stir, then and add pompano slices until they are submerged. Add water if needed. Close pot and let simmer for 10 minutes. The flavors of the souring agents plus the cooking fish will combine.

Open pot and add salt and pepper to taste, but stir soup carefully as to not damage the softened fish too much.

Once fish is cooked, and gabi and sitaw are softened, you’re done.

Pompano sinigang made with native katmon - Filipeanut

Made sinigang soured with katmon! Katmon is a lesser-known souring agent, but I was able to find katmon powder from women's group KUMARE Inc