Comments on: Help?! What is this and how do I cook it?

By: Lovela Mendoza

Lovela Mendoza — Mon, 16 Apr 2012 14:42:34 +0000

my tatay used to call it “paitan” because of it’s bitter taste, we usually make that greens into salad blanched in hot water, put some onions,tomato and bgoong blayan with calamansi…

By: franz

franz — Mon, 26 Mar 2012 14:42:52 +0000

we cook that stuff in soups as greens or part of a salad. and yes, spinach family nga sya. tasty stuff. higher in vitamin C content than regular spinach.

By: atbnorway

atbnorway — Fri, 23 Mar 2012 10:15:31 +0000

Unang tingin ko pa lamang dito ay kulitis agad ang naalala ko. They grew wild in our backyard and mother used to feed them to our pigs as supplement because it’s rich in iron. But there were times, she also added kulitis to our favourite Friday fare ginisang munggo.

By: kb

kb — Thu, 22 Mar 2012 17:32:32 +0000

I agree with Emerson. Looks like pea shoots. Would always get them in HK which is called TaoMiao over there. HK restos usually serve it stir fried with garlic with a little bit of sauce

By: paeng

paeng — Thu, 22 Mar 2012 03:02:25 +0000

I think I know that vegetable?.. It’s called ‘kulitis’. Used to have it in soups (bulalo, sinigang/sinampalukan).. Not much flavor.. It grows in the wild..

By: marissewalangkaparis

marissewalangkaparis — Wed, 21 Mar 2012 11:40:54 +0000

Teehee dont know what they are..but I suspect they belongs to the spinach family. You can gisa with a little ground pork and a little sabaw. I often buy and cook them when I see this and I suspect it belongs to the spinach family. Popeye’s?

By: Meg

Meg — Tue, 20 Mar 2012 23:49:53 +0000

That’s kulitis or native spinach. Best for ginisang munggo.

By: lagosite

lagosite — Tue, 20 Mar 2012 08:30:42 +0000

Aren’t these watercress? I see a lot of these in Baguio. We usually just blanch it then add sesame oil.

By: francis

francis — Tue, 20 Mar 2012 02:36:04 +0000

Is it a small seedling, with just a few leaves, reddish/pinkish on the stalk, no mature thorns yet, and with the roots? If yes, it’s what we Iloko call “kalkalunay”. It’s good as inabraw, or dinengdeng ( with lots of kamote), or with monggo guisado, or just blanched with Lingayen bagoong. :D

By: Natie

Natie — Tue, 20 Mar 2012 00:24:19 +0000

Yes, it’s Kulitis alright..cook it as you would Spinach..good with ginisang monggo and ground beef/pork