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.

By: victor ala e

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

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.

By: alilay

alilay — Tue, 29 Jan 2008 23:53:31 +0000

we call it kibal too and like jem we put some beef or pork ribs or cook bulanglang with wild mushrooms called kulat-kulat superb with bagoong balayan and kalamansi

By: jem

jem — Tue, 29 Jan 2008 04:36:03 +0000

Same with luc faminiano, we call it kibal in Batangas. My lola used to grow this in her farm. What we normally do is boil rice wash, put ginger and garlic and then add the meat (preferably beef or pork ribs), then this vegetable. Boil until beef is tender. Serve with patis and kalamansi. hayyy… will try to look for it this weekend… =)

By: Liz Tolentino

Liz Tolentino — Tue, 29 Jan 2008 02:03:13 +0000

Hi MM!

Up in the north, esp in Nueva Ecija its called Sitaw na Turo.Its the tougher variety of the more tender sitaw. My mom used to cook it sauteed with onions and tomatoes and topped with lechon kawali or chicharon . When it matured the skin gets stringy and matigas kaya kinikuha na lang ang mga beans sa loob instead of sauteing the whole thing. Great with mounds of hot white rice…