Ubod refers to a Filipino term which means the core of the coconut palm or the heart of palm.
It is famous for Lumpiang Ubod. Sauteed ubod with meat and shrimp then wrapped in eggs rolls and serve fresh or fried with a sweet and sour sauce.
Here are some examples of vegetables or plants that are commonly used as ubod in Filipino cuisine:
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Coconut heart: The innermost part of a young coconut, which is shaved or sliced and used in dishes like ginataang ubod or lumpiang ubod.
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Bamboo shoot: The tender, edible part of a bamboo plant, which is sliced and boiled before being used in various dishes like sinigang na baboy or laing.
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Banana heart: The tender, cone-shaped core of a banana blossom, which is finely sliced and used in dishes like kinilaw na puso ng saging or ginataang puso ng saging.
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Palm heart: The innermost part of a palm tree, which is similar in texture to bamboo shoot and is used in various dishes like ensaladang ubod or adobong ubod.
Other similar vegetables or plants that are used as a vegetable or salad ingredient in various cuisines include:
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Artichoke heart: The tender, edible center of an artichoke, which is often used in salads or as a pizza topping.
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Hearts of palm: The innermost part of the stem of certain palm trees, which is similar in texture to ubod and is commonly used in salads or as a garnish.
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Lotus root: The edible root of the lotus plant, which has a crunchy texture and is commonly used in stir-fries or stews.
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Fiddlehead fern: The young, coiled leaves of certain ferns, which are often boiled or steamed and used in various dishes like salads or soups.