Glossary A
English: Malabar spinach / Deutsch: Malabarspinat / Español: Espinaca Malabar / Português: Espinafre Malabar / Français: Épinard Malabar / Italiano: Spinacio Malabar /
Alugbati (Basella alba L. Family Basellaceae) refers to a leafy green vegetables from the Philippines.Its leaves are prepared in the Philiipines as salad and for other food preparation as nutritive vegetable. Alugbati is called by other names: Alugbati (Bisaya); Alugbati, libato, grana (Tagalog); Ilaibakir (Ilokano); Arogbati (Bicol); Dundula, , Grana, Dundul, Malabor, nightshade, vine spinach and Malabar Spinach (English) Alugbati is also found in other Asian countries and in Africa.It can be used as a substitute for spinach and lettuce and other leafy vegetable used in the Philiipines, like the swamp cabbage (Kangkong ) and leaves of sweet potato (Talbos ng Kamote)English: Malabar Spinach / Deutsch: Malabarspinat / Español: Espinaca de Malabar / Português: Espinafre de Malabar / Français: Épinard de Malabar / Italiano: Spinacio di Malabar /
Alugbati called in English as Malabar spinach refers to a red-stemmed vine that has dark green, edible leaves. It is easy to grown and whose leaves and young stems are eaten and have a taste like spinach. Moreover, Alugbati is commonly grown for its young shoots which make an excellent succulent, slightly mucilaginous vegetable which are used as a pot herb in stews or soup; eaten boiled, fried in oil or sometimes as a green salad.
Deutsch: Alugbati-Omelett / Español: Tortilla de Alugbati / Português: Omelete de Alugbati / Français: Omelette d'Alugbati / Italiano: Frittata di Alugbati
The Alugbati Omelette is a traditional Filipino dish that combines the nutritional benefits of Basella alba (locally known as alugbati or Malabar spinach) with the versatility of an omelette. This dish exemplifies the resourcefulness of Filipino cuisine, where locally available leafy greens are incorporated into everyday meals to enhance flavor, texture, and nutritional value. Unlike conventional omelettes, which often rely on common vegetables like onions or bell peppers, the Alugbati Omelette stands out for its use of a leafy green that thrives in tropical climates, making it both sustainable and culturally significant.
Deutsch: Alugbati-Salat / Español: Ensalada de Alugbati / Português: Salada de Alugbati / Français: Salade d'Alugbati / Italiano: Insalata di Alugbati
Alugbati Salad is a traditional Filipino dish that showcases the versatility of Basella alba, commonly known as alugbati or Malabar spinach. This leafy vegetable, prized for its mucilaginous texture and mild, slightly earthy flavor, serves as the foundation of the salad, often complemented by a variety of fresh ingredients and dressings. Unlike conventional salads that rely on lettuce or other temperate greens, Alugbati Salad highlights the unique culinary heritage of the Philippines, where indigenous plants are frequently incorporated into everyday meals. Its preparation reflects a balance between simplicity and nutritional richness, making it a staple in both home kitchens and local eateries.
Deutsch: Alugbati-Suppe / Español: Sopa de Alugbati / Português: Sopa de Alugbati / Français: Soupe d'Alugbati / Italiano: Zuppa di Alugbati
Alugbati Soup is a traditional Filipino dish renowned for its vibrant green hue and nutrient-dense composition. Originating from regional culinary practices, this soup leverages the leafy vegetable Basella alba (commonly known as alugbati or Malabar spinach) as its primary ingredient, combining it with a savory broth and complementary components to create a dish celebrated for both its flavor and health benefits. Its preparation reflects the resourcefulness of Filipino cuisine, where locally available ingredients are transformed into nourishing meals.
Alupihang Dagat refers to one of the seafoods enjoyed in the Philippines. It is called mantis shrimp in English. It is also known in the Philippine as Tatampal or Hipong Dapa. It is usually cooked like Shrimps, as in Halabos which means just cooking the Alupihang Dagat in a pan as is with just a bit of salt until they turn red.