acNOTES ON THE EXHIBIT
Welcome to the gallery of some of the vanishing, forgotten, ignored, underappreciated or unknown traditional food items in Bayambang.
These were contributed by Bayambangueños from across the town as their entries to the Nutrition Office's online photo contest in search of such culinary items, in line with the 2023 National Nutrition Month's theme, "Healthy Diet, Gawing Affordable for All."
The search -- through both pictures and actual specimens -- was aimed at raising public awareness on our vanishing food heritage that deserve to be rediscovered and kept alive, edible plant sources that can be easily foraged in the wild or tended in home gardens as additional source of nutritious but affordable food.
The search proved to be quite exhaustive and challenging. Although some culinary items we have been looking for did not turn up, several items we have totally forgotten showed up among the entries, stoking renewed interest.
Each item was interesting, provoking discussion, not just on to its culinary worth but also its cultural significance; not just whether it is indigenous, introduced or imported, cultivated, or naturalized; or still common, exceedingly rare, or outright endangered, but also whether it is rich in this or that vitamin or mineral.
(We also found entries on 'wild pipino,' karot, granada, and physalis, but these did not score adquate points.)
Items that should belong here but failed to turn up include apuler (Chinese water chesnut), padpadol (fruit of sabsabirukong eaten as vegetable), ur-urmot, morado banana (red-skinned variety), balayang (native seedy banana), pao ('paho' mango), kakawate flowers, sabsabitan, cuatro cantos heirloom tomato variety, smooth-skinned patola (as opposed to the ridged biliran variety), an old smooth-skinned oblong-shaped melon variety, snake gourd, pongapong (elephant yam), kuditdit (a brown edible fungus growing on decaying wood), taingang daga, uong (edible mushrooms), Silangan variety of white corn (glutinous or not, perfect as inihaw na mais due to its unique aroma and flavor), and buri tree (the source of sinamit juice which is made into pakasyat, vinegar, and wine, with an edible fruit, and a pith that is powdered into flour and made into sago balls).
Nevertheless, the exhibit is a testament to our wealth of forgotten culinary heritage that we can once again draw from as alternative sources of nutritious but affordable food, if not a source of pride and reason to be grateful for making our lives all the richer.
Feel free to browse through the collection of the top 20 finds and get acquainted with what you have been missing for years, or totally unaware of.
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(The competition's judges include Mr. Jef Mancera, University of the Philippines-Manila botany professor; Mr. Resty S. Odon, local cultural writer, LGU-Bayambang's Public Information Officer, and BS Bio graduate from UP Baguio; and Mr. Jojo Casanova, seasoned graphic artist from Manila, now locally based.)
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Online Photo Contest Captions
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Entry: Caramay (Cicca acida)
Submitted by: Jonathan Tinte
Barangay: Telbang
Karamay or caramay is known as the Otaheite gooseberry, star, damsel, or grosella. It is called iba in Tagalog and karmay in Ilocano. The plant has wide range of use from culinary to medicinal.
The origin is uncertain, having been brought to the Philippines in prehistoric times, according to Eduardo Quisumbing.
It is used to make vinegar as well as eaten raw, soaked in salt, or vinegar-salt solution (inartem in Ilocano). It is candied as well, usually stored in jars with syrup.
The Otaheite gooseberry prefers moist soil. It can be cultivated in variety of ways -- budding, cutting, and air layering.
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Entry: Sungsong Carabao (Passiflora foetida)
Submitted by: Siony U. Gravidez & Marcelina Macaraeg
Barangays: Mangayao & Bacnono
Sungsong carabao is running pop or wild water lemon in English. It is also known as singsing carabao in Pangasinan. It is a traditional and a very common vine fruit that can easily be found in backyards, roadsides, and in field embankments. Its fruit is ball-shaped, with 1.18 inches size and has green, yellow, orange, red color and white pulps. Locals love its sweet and sour taste, and it attracts birds, bees and butterflies. Its seed is quite similar with passion fruit seeds.
It has a beautiful white flower, and the fruit itself has a net-like cover that provides protection from the harm brought by the insects and worms. It is also known to be rich in vitamin C, and its flower is believed to be efficient in lowering anxiety and has a calming and sleep-inducing properties.
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Entry: Mabolo (Diospyros blancoi)
Submitted by: Orlando de Guzman
Barangay: Cadre Site
The mabolo is the fruit of the Philippine tree with the scientific name Diospyros blancoi or Diospyros philippinensis. It is sometimes spelled mabulo. In English, it has been known as velvet apple or velvet persimmon. (This is the same tree called kamagong, which is prized hardwood for its ebony color and durability.)
The velvet apple fruit has a thin skin covered in a fine, velvety, reddish-brown fur. The flesh is soft, creamy and off-white to light pink with a sweet taste and aroma comparable to a ripe peach when it has ripened.
Velvet apples are rated low on the glycemic index which means they supply a steady stream of sugar to the blood rather than in sudden bursts.
Mabolo is a good source of calcium, and potassium. They also contain vitamins A, C, and B-complex vitamins, iron, dietary fiber and some protein.
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Entry: Kulitis (Amaranthus spinosus)
Submitted by: Emalyn Lacerna
Barangay: Manambong Sur
Kulitis, also known as amaranth or amaranthus, is a highly nutritious leafy green vegetable with various health benefits. It is often topped on soupy fish and/or vegetable dishes.
Kulitis is packed with essential nutrients like vitamins A, C, K, and folate, as well as minerals such as calcium, iron, magnesium, and potassium. It contains antioxidants that benefit heart health and certain compounds that possess anti-inflammatory effects. Kulitis is also an excellent source of dietary fiber.
Studies suggest that bioactive compounds in kulitis can positively impact blood sugar levels, improving insulin sensitivity and glucose metabolism.
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Entry: Abiang (Saribus rotundifolius, formerly Livistona rotundifolia)
Submitted by: Richard G. dela Cruz
Barangay: Bongato East
Abiang or luyong in the local language is known as anahaw or anahau, Philippine palm. This tropical plant is a round-leaf fountain palm, and its leaf is considered the national leaf of the Philippines. This can be found growing naturally in various provinces across the Philippines.
Anahaw starts to flower from March to July. The palm starts to bear fruits at age 10, attaining a 20-cm diameter and the tree can reach a height of 15-27 meters. Mature fruits are ready for collection from August to September.
Anahaw leaves are used as roofing materials, fans, baskets, and other handicrafts. The tree itself is used for landscaping purposes.
The bud is highly esteemed as a vegetable. The fruit can be used for cooking together with the other vegetables. The nuts can be eaten when young and green.
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Entry: Tsaang-gubat (Ehretia microphylla)
Submitted by: Janhaisa P. Ursua
Barangay: Mangayao
Ang tawag sa halamang ito na may napakasarap na bunga ay tsaang-gubat.
Kilala ang prutas na ito sa aming barangay dahil ito ay kadalasang kinakain ng mga bata sa amin, at paborito rin ng mga manok, pato at ibon ang prutas nito.
Ang prutas nito ay kulay green, yellow at orange na sa unang tingin ay maihahambing sa paminta dahil sa anyo at hugis nito. Kilala rin ang halamang ito bilang herbal medicine dahil, ayon sa Department of Health at ilan pang research institution, mabisa ang dahon nito na panggamot sa sakit ng tiyan at pagtatae at bilang mouthwash.
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Entry: Anonas (Annona reticulata)
Submitted by: Marcelino V. Ramos
Barangay: Mangayao
Anonas is a fruit-bearing tree that is commonly found in the area of Barangay Mangayao.
Its fruit is large, heart-shaped, brownish-yellow, about 8 centimeters or more in diameter, with pentagonal areoles outside.
It has a thin skin, covering a cream-colored, fair-flavored, juicy, and sweet pulp.
Various studies have reported that this plant and its fruit is very useful as an antibacterial, antidiabetic, antitumor, anti-malarial, anthelmintic, and anti-genotoxic potential and has a hepatoprotective activity. The leaves are used as a vermicide, for treating cancerous tumors, and also applied to abscesses, insect bites, and other skin complaints.
This plant comes from pawpaw/sugar apple family, Annonaceae, which is known to be the second largest genus in the family after Guatteria.
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Entry: Kabelew (Citrus hystrix)
Submitted by: Vincent T. Ferrer
Barangay: Buenlag 2nd
Kabelew or kabuyaw (cabuyao) in Tagalog is kaffir lime in English, one of the tropical citrus fruits often used to flavor Asian soups and stews. Some of the most important health benefits of kaffir lime include its ability to promote oral health, detoxify the blood, boost skin health, improve digestion, ward off insects, lower inflammation, reduce stress, and improve the health of hair. It is also rich in vitamin C, which is an aid to our immune system.
Locally, the fruit is briefly placed over hot coals, rolled on a table to press its juice, then the juice is applied on the back as a home remedy for cough.
Having a unique flavor, this citrus is one of Bayambang’s traditional food items, squeezed on fish bagoong as a dip for grilled or fried fish and steamed vegetables.
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Entry: Pansit-pansitan (Peperomia pellucida)
Submitted by: Beverly Kim M. Honrado
Barangay: Amanperez
Ang pansit-pansitan o ulasimang bato ay isang damo na ginamit bilang pagkain at halamang gamot. Ayon sa tradisyong Pilipino, ang pansit-pansitan ay gamot sa lagnat, ubo, sipon, sakit ng ulo at arthritis. Ang mga dahon at tangkay nito ay mabisang gamot sa pamamaga ng sugat at ginagawang tyaa para sa UTI at sakit sa bato.
Makintab at hugis puso ang mga dahon nito na humigit-kumulang 4 na sentimetro ang haba, at lumalaki mula sa isang tuwid na translucent na berdeng tangkay na mukhang piraso ng pancit noodle, kaya ito ipinangalan dito. Mayroon itong maliliit na bulaklak na parang tuldok na tumutubo mula sa tuwid at payat na berdeng mga spike na nagiging kayumanggi kapag hinog na, at ang mga prutas ay napakaliit din. Ang mga maliliit na buto ay nalalaglag at madaling tumubo ng grupo-grupo sa malamig at mamasa-masang lugar.
Ang pansit-pansitan ay nagbibigay ng mga mineral na maaaring maging kapaki-pakinabang sa katawan tulad ng zinc, manganese, at iron.
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DON'T USE THIS VERSION
Entry: Sungsong Carabao (Passiflora foetida)
Submitted by: Marcelina Macaraeg
Barangay: Brgy. Bacnono
Songsong carabao is wild water lemon, a herbaceous, climbing plant that grows up to 1.5-6-meter tall. It has large, hairy leaves which are usually tri-lobed with ovate to angular lobes. They are spirally arranged with one leaf for each node. Crushed leaves produce an unpleasant odor. Leaves are cyanogenic and toxic. The stems are thin and wiry, covered with minute sticky yellow hairs. Older stems become woody. The blooms are white or creamy colored, about 5-6 cm in diameter. The center of the blossom is white, pink or red. The fruit is globose, 2-3 cm in diameter, yellowish-orange to red when ripe, and has numerous black seeds embedded in the pulp.
The fruits are eaten and the seeds are often dispersed by birds. Some of its health benefits are: to prevent anemia, prevent cancer, control blood pressure, maintain healthy gums and teeth, and overcome kidney disorder.
DON'T USE THIS VERSION
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Entry: Ngalog/Ngalub (Portulaca oleracea)
Submitted by: Wilma P. Caldito
Barangay: Brgy. Idong
Ang ngalog o ngalub ay purslane, isang napaka-karaniwang damo na madalas nating binabalewala at itinuturing lamang na pagkain ng baboy, ngunit sa ibang bansa, ito ay kinakain bilang salad, mahal ang presyo, at ini-export pa.
Ito rin ay isa sa ilang mga gulay na mayaman sa omega-3 fatty acids, na mahalaga upang suportahan ang malusog na mga arterya at maaaring makatulong na maiwasan ang pagka-stroke, atake sa puso, at iba pang uri ng sakit sa puso.
Sa katunayan, ang purslane ay may pinakamataas na naitalang antas ng omega-3 fatty acid ng anumang halamang lupa.
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Entry: San Juan (local banana variety, Musa balbisiana)
Submitted by: Bhea May F. Mostoles
Barangay: Amanperez
Ang San Juan ay isang variety ng saging sa Pangasinan. Ang ganitong klase ng saging ay bihira nang makita sa ngayon dahil mahirap hanapin. Ayon sa kwento ng aking ina, noong bata pa sila ay maraming tanim ang aking lola ng ganito at katulad din ito ng saba na mainam kainin.
Ito ay isang saging na hugis daliri at naiiba sapagkat sa loob nito ay may malilit na buto na kulay itim, at may kaunting pagkakaiba sa lasa kumpara sa karaniwang saba. Noong una ko itong natikman, akala ko ay may paminta sa loob pero sabi ng lola ko ay buto niya ito.
Maaari itong magamit upang gumawa ng minatamis na saging, at karaniwan itong niluluto bilang maruya, turon, at iba pa.
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Entry: Sago (Maranta arundinacea)
Submitted by: Richard G. dela Cruz
Barangay: Bongato East
Sago is also known as arrowroot in English, tayubong or uraro in Filipino, and is scientifically known as Maranta arundinacea. It is a tuberous root vegetable and a herbaceous plant which is a nutritious tropical plant native to the Philippines with many health benefits. It is a staple food and has high nutritional value and it's gluten-free.
Uraro can be grown in areas where there is limited sunlight. It can be propagated by seeds, rhizomes, or tubers, and this plant is best planted in loose, well-drained soil. The roots can be harvested as early as six months after planting.
Uraro is rich in potassium, iron, and B vitamins, which is great for metabolism, circulation and heart health.
The arrowroot plant also contains high amount of starch that can be used in preparing soups, stews, and curries. The tuber can be eaten when boiled or roasted and tastes like corn. Boiled sago tubers used to be a common snack in our town.
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Entry: Katuray (Sesbania grandiflora)
Submitted by: Vincent T. Ferrer
Barangay: Buenlag 2nd
Katuray is called “vegetable hummingbird” in English. Nutritionally rich in vitamin C and antioxidants, it helps lower blood pressure and keep arteries flexible. It also contains selenium which plays a vital role in boosting immunity.
It is a fast-growing tree that can reach up to five to twelve meters in height. They are widely distributed in the Philippines and are usually found in backyards and roadsides. The prolific trees attract birds and pollinators and provide shade for low-growing plants at their base. The trees thrive in both dry and moist areas.
There are several recipes you can do with this vegetable or you can experiment with other recipes using this vegetable. An example would be the dish my grandmother prepares, the ensaladang katuray, in which the flowers are blanched, combined with tomato and onions, then seasoned with a dressing of bagoong and vinegar. You can also use them too as an ingredient for inseral ya tilapia or bangus (fish stew in tomatoes and spices), which is similar to the taste of sinigang.
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Entry: Talinum (Talinum fruticosum)
Submitted by: Virginia Caldito
Barangay: Idong
Talinum or talilong in Tagalog is waterleaf, an edible leafy vegetable that belongs to the Portulacea family. It is originally from West Africa and spread to other parts of the world such as Asia and South America.
Waterleaf is a herbaceous perennial plant that normally has its stem evident above ground. The seed usually sprouts as a tiny, aqua-colored plant before growing into a more conspicuous plant with larger leaves. As the name suggests, this green leafy vegetable is referred to as waterleaf due to its high moisture content of approximately 90.8 g per 100 gm of the leaf. The leaf is sticky when cut and its sticky nature is attributed to its high pectin content that supplies dietary fiber.
In our home, we also use it as an ingredient of sinigang and ginisang munggo.
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Entry: Sabidukong (Telosma procumbens)
Submitted by: Orlando de Guzman
Barangay: Cadre Site
Sabidukong (or sabirukong/sabsabirukong) is a vine that grows wild in forested areas. It clings to and climbs tall shrubs and trees. It goes by various names depending on the place.
This edible vine's flowerettes are great with other leafy green veggies for a perfect dinengdeng. It can be a sort of garnishing atop your favorite saluyot and labong, along with broiled pantat, dalag, or bangus. It can be sautéed or stir-fried with your preferred vegetable medley. And, sure enough, it goes well with pinakbet and munggo guisado.
Sabidukong flower is now a rarity, and when you chance upon it in the public market come rainy months, it's kind of expensive. Sabidukong flowers are a good source of vitamins A and C, antioxidants that strengthen the immune system, reduce inflammation, and protect the body against free radicals. The flowers also contain fiber to regulate the digestive tract and some amount of iron, calcium, and phosphorus.
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Entry: Salsalapi, Tabtabukol (Trianthema portulacastrum)
Submitted by: Angela P. de Guzman
Barangay: Cadre Site
Salsalapi (Pangasinan) is a weed that grows wild in farms and backyards. It is also called ngalog or ngalub in some areas of Bayambang and tabtabukol by Ilocano-speaking residents.
It is often topped on ginisang munggo.
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Entry: Tandereg (Local sitaw variety, Vigna unguiculata ssp. sesquipedalis)
Submitted by: Thelma Ursua
Barangay: Buenlag 1st
Ang variety ng sitaw o string bean na ito ay kilala sa pangalang tandereg na may kahalugang "diretso o patayo" na ibinase sa hugis nitong mala-patpat at may kulay na berde. Sa loob nito ay may maliliit na buto na paborito ng mga bata sa amin.
Ito ay karaniwang pinapakuluan sa tubig na may luya, asin, at bagoong, at may subtle na kaibhan sa lasa kumpara sa normal na mahabang sitaw sa merkado.
Ang sitaw na ito ay masustansya dahil mayaman ito sa protina, bitamina at mineral. Bihira na lamang ang ganitong uri ng sitaw at madalang na itong makita sa palengke, kaya naman kami ay mapalad na magkaroon pa ng ilang puno nito sa aming bakuran. Amin din itong binibinhi nang sa ganoon ay may maitanim ulit para masigurong maipagpatuloy pa namin ang variety ng ganitong uri ng sitaw sa aming lugar.
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Entry: Baeg (Allaeanthus luzonicus)
Submitted by: Emma Laza
Barangay: Manambong Sur
Ang gulay na baeg (himbabao sa Tagalog) ay galing sa isang puno na tulad ng malunggay na madaling itanim.
Ang talbos at bulaklak ng punong ito ay pwedeng gulayin, panghalo sa munggo, pakbet, bulanglang, at iba pang luto ng gulay.
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Entry: Culibangbang (Bauhinia acuminata)
Submitted by: Richard G. dela Cruz
Barangay: Bongato East
Bayambang, according to legend, came from the name of a plant called culibangbang/alibangbang or balangbang which grew in abundance during the early days. Culibangbang tree is also known as Bauhinia acuminata, and it has red stalks and small white flowers.
During the administration of Mayor Leo 'Boy' de Vera, Councilor Gerry de Vera ordered the planting of culibangbang tree from where the town got its name, but sadly it is no longer in sight around the vicinity of the town proper. Another culibangbang tree species, however, with its markedly different pink orchid-like blooms, could be easily found in the barrios like in Bani.
Culibangbang means “butterfly” in Ilocano, a name apparently derived from the shape of its leaves. The people made pickles out of young culibangbang leaves. In Pangasinan and Tarlac provinces, the young leaves of the culibangbang tree also make an excellent souring agent for sinigang.
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Entry: Green Macopa (Syzygium samarangense)
Name: Vincent T. Ferrer
Barangay: Amanperez
Green macopa is green wax apple, a variety we enjoy during the summer. The fruit is bell-shaped, thus the term, from the Spanish word 'copa,' which means goblet or wineglass.
If you look at the fruit upside down, it resembles a cup. The fruit has light fibers and one seed inside. The usual color of this fruit is pink and red to dark maroon ,and the first time I encounter the green macopa is in my aunt’s garden at Barangay Amanperez.
The tree grows up to 12 meters and is quite prolific when it’s time to flower. The flowers are white and keep flowering even if some fruits are ripe, so you have a continuous supply of macopa all summer.
This fruit is crispy and juicy, eaten raw with salt or cooked as a sauce or used in salads and also pickled. The leaves are used for making tea. This superior green variety produces very sweet fruit which is large and has excellent flavor.
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