Comments on: Guinamos, Sibuyas at Lagtikan/LAGKITAN Bananas

By: marissewalangkaparis

marissewalangkaparis — Sat, 23 Apr 2011 03:52:20 +0000

Very educational this lagkitan and onions….

By: el_jefe

el_jefe — Sun, 17 Apr 2011 23:52:07 +0000

It is called ”Sabang Lagkitan” in Southern Tagalog Provinces…though it is also called Tordan China or Tordan Tsina in some Liliw Laguna…In the olden days as my grandmother would recount…sabang lagkitan is reserved as for hogs, cows and poultry…they do not sell it for it has not that much economic value…It can be eaten though as fresh or ‘fried ”maruya” style.

By: millet

millet — Thu, 14 Apr 2011 02:15:47 +0000

glad i came back to this post, because i had a niggling feeling that lagtikan sounded right but not quite, hehe….

footloose, you cook the fronds? how? is it the same as the banana trunk (pith) dish (manok sa ubad) cooked by the ilonggos?

By: Footloose

Footloose — Mon, 11 Apr 2011 14:54:29 +0000

If Botolan is the same as Butoan which we have in our backyard, we price it not for the fruit which is riddled with seeds but for the sweet tasting fronds and the hearts that do not turn black after slicing.

By: jonathanrhino

jonathanrhino — Mon, 11 Apr 2011 11:42:43 +0000

The term “shallot” is further used for the French gray shallot or griselle, Allium oschaninii, which has been considered to be the “true shallot” by many. – Wikipedia

Yup MM, French shallot is different from our multiplyer onions. Our Asian “shallots” are what’s used as fried condiments/toppings all over SEA, also esteemed by Indians for curries. Importers even travel here in N.E. and make lot/block purchases while the plants are still on the ground. Ilocos and Nueva Ecija are the main producers here in SEA but Indonesian shallots are gaining ground.

By: Marketman

Marketman — Mon, 11 Apr 2011 06:57:23 +0000

YAY, be curious, seek and sometimes you shall find… those who are curious about bananas may want to check out this excellent reference guide with photos, here. The Farmers’ Handbook on Introduced and Local Banana Cultivars in the Philippines writes about lagkitan, on pages 55 and 56, and I quote:

“Lagkitan is a dual purpose cultivar, consumed either fresh or cooked. It is locally known as Katali and Botolan in Palawan. It is likewise known as Pisang Awak in Malaysia and Indonesia, and as Kluai Namwa Luang in Thailand.

Fruit Quality
The fruit is sweet and has good flavor, and with excellent taste when roasted. It is usually seedless but some forms produced occasional few seeds.”

By: Marketman

Marketman — Mon, 11 Apr 2011 06:23:09 +0000

Kakusina, AHA!! Thank you. Obviously I am hard of hearing, or worse, possibly dyslexic. Yes, LAGKITAN (sticky-ish) makes much more sense than LAGTIKAN. :) But now I still don’t know what their scientific or english name is… But thank you. Myra_ps, yes, thanks, please let me know when they do start selling…

By: kakusina

kakusina — Mon, 11 Apr 2011 05:36:14 +0000

Bought the same bananas from Laguna–parang saba but smaller, pale yellow when ripe, sweeter and you can eat it like ordinary bananas. Asked the vendor what they were called and she said lagkitan.

By: joey

joey — Mon, 11 Apr 2011 01:33:21 +0000

We must have just missed you! I was there with the hubs and the little one. Introduced the little one to Gil Carandang so she knows from whom and where her carrots come from :) Excited to here about that new purveyor with the organic free-range meat…will keep and eye out for him!

By: quiapo

quiapo — Mon, 11 Apr 2011 00:30:41 +0000

These are known as ladyfingers here and attract a premium price; due to recent calamities bananas sell for $12/kilo