With Sir Domingo A. Madulid, a botanist and former plant scientist IV of the National Museum, Manila. He wrote several books and scientific articles on Philippine plants, among which is the Pictorial Cyclopedia of Philippine Ornamental Plants. He is involved also in the writing of the Flora of the Philippines and the conservation of rare, endemic, and endangered plants. Here, I sat with him at the porch of his house in Marikina City with his wife Rose when I visited them to pick up my autographed copies of his A Dictionary of Philippine Plant Names, volumes I and II. I also availed from him a copy of Fr. Manuel Blanco's Flora de Filipinas 5th edition that he edited with updates in 2017.
ALUGBATI SAUCE - This creation of Siglo Modern Filipino caught me by surprise. I found this last year. Like you, I wondered how comes the alugbati becomes too red-purple in this spread. Aha! That must be because we only eat too much of the leaves. We forgot or most of us are not aware that alugbati, after sometime, would bear plenty of never-ending flowers and fruits. The fruits produce deep red-purple extracts when ripe and for sure was used in here. I remember when young girls in our barrio would use it to stain their nails pretending it as "cutex "
Tell us Dorothy Joy Tung. I'm dying to get the recipe.