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

by: 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

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

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.

by: victor ala e

Sat, 02 Feb 2008 01:31:50 +0000

ala eh i love kibal Inay cooked it simply with ginger and salt
it goes well with pritong tulingan and rice i wish i could find them here in Smoky mountain TN ;) purong Batangueno

by: lei sanchez

Wed, 30 Jan 2008 01:40:11 +0000

yup! for us batangueno it’s also called as kibal. the only vegetable i loved to eat when i was just a kid. my lola used to cook it as bulanglang with only minced garlic and ginger to be boiled in a rice wash. when we’re lucky pork ribs were added too. w/ or w/o the flavor of pork i couldn’t hold enough for my appetite to rise up, basta i have sawsawan of kalamnsi and bagoong isda or even salt will do. yummy! up to now it’s one of my fave, still cook as bulanglang but goes with different sorts of vegetables already for my kids nourishment.