One of the more visually appealing and "curiosity-beckoning" dishes during the launch of Bauhinia Filipino Cuisine's vegetarian menu was the Pinaksiw na Saba sa Labog . Even Ilonggos who are attuned to paksiw , sab-a and labog , also did a double take on this particular dish. Paksiw is a cooking method that mainly uses vinegar and spices - and mainly used for fish preparations. Letting the fish simmer until almost dry on the concoction makes another cooking method called pinamalhan - which is essentially " paksiw made dry". Labog "buds" during an Organic Picnic at from Orchard Valley Farm. Labog is known as roselle , a vine that produces a deep violet "bud" and the leaves (in green or red violet variants) are mainly used in cooking some Ilonggo specialties especially those involving native chicken. Using the leaves, the chicken dish becomes a fusion of tinola and sinigang , as the broth gets it sourness from the leave