Weed recipes

Recipe 1 | Kulites or slender amaranth (Amaranthus viridis) express
Recipe 2 | Gooseweed (Sphenoclea zeylanica) noodles
Recipe 3 | Pickled dayflower (Commelina benghalensis)
Recipe 4 | Tossed Olasiman or common purslane (P. oleracea)
Recipe 5 | Common purslane (Portulaca oleracea) croquette

Recipe 1. Kulites or slender amaranth (Amaranthus viridisexpress


Ingredients:

2 cups kulites dried leaves
2 cups coconut milk
5 pieces hot pepper
½ cup bagoong (fish paste)    
¼ kg pork
1 clove garlic
Salt and sugar to taste

Procedure:

  1. Prepare all the needed ingredients
  2. Cook the meat in a saucepan until golden grown, add the coconut milk and let it boil
  3. Add the leaves and the rest of the ingredients
  4. Cook in moderate heat until it becomes oily
  5. Remove from fire and pack in sterilized bottles
  6. Cool and label


Recipe 2. Gooseweed (Sphenoclea zeylanica) noodles 


Ingredients:

4-5 cups squash flour
1 cup gooseweed leaves (boiled and mashed)
2 tbsp fish sauce (patis)       
3 tbsp baking powder     
2 tbsp cooking oil
½ tsp vetsin
1 pc egg
2 tbsp lye

Procedure:

  1. Mix all dry ingredients together: flour, baking powder, vetsin
  2. beat eggs and mix together with fish sauce, oil and lye
  3. Mix all dry and liquid ingredients
  4. Knead flour into smooth and even mass
  5. Roll the kneader cutter onto the dough until it becomes 0.8 mm thick. If kneader cutter is not available, bottle and knife can be used. (sprinkle both sides of dough with flour to avoid sticking to the kneader bottle).
  6. Cut into strips
  7. Put the cut strips in a strainer and submerge in boiling water for a few second until the strips float. Immediately remove the strainer from the pan.
  8. Wash with tap water and drain.
  9. Fill the pan with oil. Heat and boil. Fry canton strips until bubbling stops.
  10. Let the noodles cool down on a piece of cheese cloth.
  11. Pack the noodles in a plastic bag of desired size



Recipe 3. Pickled dayflower (Commelina benghalensis) 


Ingredients:

2 cups day flower leaves    
1 cup vinegar
1 cup sugar
1 tsp salt
3 pcs carrots
Ginber
1 clove garlic
Hot pepper

Procedure:

  1. Prepare pickling solution (vinegar, sugar, and salt)
  2. Boil for 5 minutes
  3. Mix all the ingredients
  4. Pack in sterilized bottles
  5. Seal and label the bottle



Recipe 4. Tossed Olasiman or common purslane (P. oleracea)


Ingredients:

2 cups olasiman leaves
Kalamansi juice
2 pcs tomatoes (quartered)    
Pineallpe tidbits
1 pc salted egg
Black pepper

Procedure:

  1. Blanch the olasiman in boiling water for 5 minutes
  2. Drain, then add the rest of the ingredients except the salted egg
  3. Arrange in platter or salad bowl.
  4. Serve with sliced slated egg on top of the mixture

 


Recipe 5. Common purslane (Portulaca oleracea) croquette


Ingredients:

2 cups common purslane leaves
1 p egg
1 tbsp fish sauce
¼ cup flour
Dash of black pepper and garlic powder    

Procedure:

  1. Mix all the ingredients until well blended
  2. Dip the fresh leaves into the batter mixture
  3. Deep fry until golden brown
  4. Serve with sauce

Source: Marcelino, L.R., A.I. Inocencio, C.C. Zaballa and E.C. Paller. 2005. Bicol’s weed recipes. Phil J. of Weed Science 23:40-46.