FEBRUARY opens with the Utanon Festival. It was created by Dalaguete, the Vegetable Basket of Cebu.
Cebuanos have two words that refer to vegetables. The first is the word utanon or vegetables that are still raw or for cooking. When the veggie dish has been cooked, Cebuanos call it utan like utan nga tinunoan (vegetable cooked in coconut milk), and utan Bisaya (mixed veggies a la Bisaya). The words are very specific because Cebuanos want to know what you mean when you say vegetables.
Since February is also Hearts Month, why don’t we celebrate it with veggies that help the heart? 1) Alugbati is a leafy green climber noted for its high fiber, iron and folic acid. It is usually used in soups but I’ve cooked it in place of basil when making simple pasta.
Here’s how: Saute minced garlic in olive oil. Add sorted alugbati leaves and season to taste. Don’t overcook. Add Parmesan cheese then the boiled and drained spaghetti. Adjust seasoning and top with more cheese.
2) Okra is said to be good for the heart, for lowering blood sugar and for prevention of cancer—all in one little green package.
When preparing okra, I first boil the water then drop the okra pods and allow them to cook for a minute. I turn off the heat and wait for another minute before lifting out the okra. This method will prevent the vegetable from becoming too slimy. Serve with any dip you like.
Sometimes I make fritters by dipping the pods in beaten egg and dredging them in flour-cornstarch mix seasoned with salt and pepper. I deep-fry them in oil until golden.
3) Veggie ginamay is the vegetable version of ginamay nga baboy or cubed pork cooked with cubed carrots and potatoes cooked in a medium of water, tomato sauce, bell peppers, minced garlic and sliced onions. By the way, ginamay means to cut something into small pieces or to make something small. My veggie ginamay is made with sliced black mushrooms, cubed eggplant, carrots and potatoes. I thicken it with slurry, then adjust the seasoning.