Gluten Steak


1/2 kilo gluten steak (veggie meat)
2 tbsp calamansi
2 tbsp soy sauce
1 onion, sliced
cracked pepper to taste

arrow gluten steak  vegetable meat

Cooking Instructions

Fry gluten lightly. Set aside.

Saute onion, minced garlic and  veggie meat. Add soy sauce and calamansi. Simmer for three minutes. Removed from fire. Arrange in platter nicely. Garnish with  onion rings. Ready to serve. Make five servings.

Slightly modified from the original recipe of PUC Health Foods | Adventist University of the Philippines.

gluten steak with whie onion rings

More Info About Broussonetia luzonica (Himababao, Alukon)

The scientific name of Himbabao is Broussonetia luzonica. Thanks to FNRI Menu Guide Calendar of 2012. I learned its scientific name. It is now easier to find more information about it.

Full scientific name is Broussonetia luzonica (Blanco) Bur. Though it may still vary on different sources.

The edible part, the flower with few leaves is known as Birch Flower, an English marketing term for the catkins (a cylindrical spike-like inflorescence). Commonly used in the cuisine of northeastern Luzon. The flower is not in any way related to the birch tree.

Luzonica ? Sounds like Luzon, the largest among Philippine island groups. I couldn’t find any literature telling that its name was derived from the island’s name. My wild guess is it was derived from…

It is known as himbabao, alukon, alokon, alakon and baeg in the Philippines and bohulilambaji and ragantulu in Indonesia. Marinduque province call it Salugim

It is a member of the Moraceae family, the Mulberries. This large shrub is closely related to the Paper Mulberry, the bark fibers of which are used to make Japanese Washi paper and tissue. While it grows all over the Philippines the male inflorescences and tender young leaves are only much used in the northeast Luzon. Also a common non-native in Hawaii, but it is unknown if anyone uses it for food there. [Anyone from Hawaii? Please confirm this!]

Several pictures of the species are posted under Plants of Hawaii category in Suggestive that alukon plant is indeed popular in the country.

Researchers of the University of the Philippines have successfully did plant re-growing by tissue culture method. Proving that indirect method can be used for its propagation. Research abstract described himbabao as Philippine endemic forest tree whose current conservation status is that of depleted ecologically in the wild. It bears edible staminate flowers consumed as vegetable by village residents wherever it occurs.

A study by Labay, P.M. of Marinduque State University (MSC) revealed the phytochemical components of himbabao. Phytochemicals in plant extract are: Alkaloid, flavonoid, unsaturated sterol & triterpene, steroid glycoside, cyanogenic glycoside, tannin & phenol.

It is one of the featured native vegetables at nestle ph web. Mulberry / Broussonetia luzonica (alukon) is another edible flower that’s popular among Ilocanos, the alukon or himbabao is also a dinengdeng ingredient.  This snakelike blossom becomes “gooey” like okra when cooked to vegetable stews like pinakbet.

sources: 1, 2, 3, 4, 5, 6, 7

Veggies Every Lunch

I requested her to prepare an all vegetable dish every meal time all the time. She looked at me with a puzzled mind. It seemed my request was a hard thing to accomplish.

After weeks to months of insisting. I realized it is indeed hard for her. She lowered the amount of meat in every menu but rarely serving a rice and vegetable only dish. The thing she is often doing is replacing it with fish (unknown species in most cases).

So to satisfy my want, I am only buying vegetable as viand every lunch, whenever I am at office work. It’s a veggie meal every lunch four times a week.

I already memorized all the vegetable dish our favorite canteen is preparing. They are as follows;  tawge, ampalaya, puso, kankong, sitaw, pakbet, lumpiang sariwa, labong, and chopsuey.

The Fight Against Bt Eggplant

Bt eggplant has Bt gene intended to fight fruit and shoot borer. It is the same Bt gene inserted in popular BT corn. The GE plant is expected to lower pesticide inputs, increase yield and give more income to farmers. I cannot include “helps stabilize food security” cause it is not considered as staple food. Corn is considered as staple food, good rice alternative.

According to Greenpeace Bt eggplant: 1) Can be an aggressive and problematic weed, threatening to overpower similar varieties. Other varieties might get contaminated through cross pollination. 2) Is not proven safe and pose risks to human health.  Rats fed with Bt eggplant showed signs of kidney and liver toxicity after 90 days.

I found this image on Facebook. A poster created and shared to Facebook users. It tells, bt eggplant has negative effects on liver, kidney and blood or rats; liver and blood of rabbit; blood of goat and udder of cow.

from green peace bt eggplantGreenpeace won the case against field testing of BT eggplant here in the Philippines, See “Greenpeace wins landmark GE eggplant court case“. The said plant may be banned permanently, see “Group optimistic ‘BT’ talong to be permanently banned”.

For GMO promoters, farmers, sellers and buyers – anything not proven harmful is safe. On the point of view of environmentalist and anti-gmo – anything not proven safe is harmful.

Duo of Tuna and Sashimi with Sapporo Vermicelli Salad, Recipe

Duo of Tuna and Sashimi

sashimi tuna duoIngredients:
70 grams Sapporo Long Kow Vermicelli, sotanghon
75 grams tuna
50 grams assorted lettuce
75 grams salmon
150 grams assorted fruits (pineapple, pomelo, orange, grapes)
10 grams carrots
5 grams leeks
5 grams assorted nuts , almond flakes and walnuts
1/3 cup sesame dressing
Salt and pepper to taste

Deep fry Sapporo Long Kow Vermicelli (sotanghon) in oil over medium heat until crispy. In a bowl, mix the assorted lettuce, deep fry sotanghon and carrots. Then top with mixed fruits, nuts and seafoods. Serve with sesame dressing.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Make Malunggay Pesto

Malungay Pesto by Chef Eugene Raymundo

500g San Remo Angel Hair pasta
2/3 cup extra virgin olive oil
3 cloves garlic, chopped
1/2 cashew nuts
1/3 cup dried alamang
1/2 cup malunggay leaves
1 tsp salt
1/2 cup ground oregano
1/2 cup kesong puti

Heat 1/3 cup oil in a pan, saute cashew nuts for a few minutes until lightly toasted. Add in garlic and saute lightly. Add alamang and cook for another minute or until heated through. Toss in malunggay leaves, salt and oregano and cook for a minute until malunggay is done. Pour into blender and add in remaining olive oil, process until smooth. Set aside.

Cook San Remo pasta according to package directions and drain well. Toss in prepared pesto and cheese. Serve immediately. Top with fried dried alamang if desired.

malunggay pesto