Comments on: Ayap / Sitaw / 1/4 Yard Short Beans

By: rcjavi

rcjavi — Sun, 28 Jun 2009 03:54:27 +0000

I love Love LOve KIBAL!!! I grew up in Manila but my dad is a Taaleno =D I remember usually having it for Lunch on Sundays.
Our recipe goes:

Kibal with Short-ribs
*Beef Short ribs, Kibal, Ginger, Garlic, Onion, Bagoong Balayan, and a beef cube.
*Saute Garlic, ginger, onion* pour the bagoong balayan*let the bagoong cook for a few mins. then add in the short-ribs* pour in the rice washing* skim the scum off the top and let it boil till short ribs are tender* Goes well with bagoong balayan and calamansi for dipping!!!!

Now that my dad has passed, this dish means so much more to me. It literally brings me back to those Sundays spent gathered around the table, having Kibal, Inihaw na Baboy, Fried Pampano, and a spread of Inihaw na Talong with tomatoes, cilantro, and PAJO!!!! I try to cook Kibal on Sundays from time to time. I hope someday, when my kids are grown up, they too will have fond memories of this dish like I have……

By: Aurora

Aurora — Tue, 07 Apr 2009 20:22:50 +0000

In Ilocos, we call that “utong”.

By: paul roquia

paul roquia — Sun, 03 Feb 2008 15:35:14 +0000

love PAAYAP as bulanglang condiment, but love it better when sauteed with kadyos , condol and ground pork or chicken…

By: Miss Pinas

Miss Pinas — Sat, 02 Feb 2008 17:05:32 +0000

oh i love sitaw.. we usually add this vegie in our sinigang recipes with labanos. match with toyo and kalamansi . the best comfort food for me.

By: WO Keane

WO Keane — Sat, 02 Feb 2008 04:32:02 +0000

This is a very interesting topic. I grew up in Lipa City, Batangas. But I’ve been living abroad since 1982. It really brings back old childhood memories.We call this “kibal”. It’s one of my favorite vegetables which my father used to grow in his farms. The young and still tender ones are called “ngusngusin” and we eat it dipped in kalamansi juice with a bit of bagoong or patis after cooking in rice washing with ginger and salt.