Comments on: Kadios / Kadyos / Pigeon Pea

By: pnyorker

pnyorker — Sat, 06 Jun 2009 09:48:20 +0000

Coming from an ilonggo, i can go on and on…talking about KADIOS and while doing that i have to stop for a few and wipe my drool. I grew up eating and loving the KBL. I remember we always have the soup the day after each fiesta or handa-an. You know why? The next day, when the visitors are gone, the pig legs that where sat aside from the feast/handa and where grilled and left hanging on top of the pugon(wood burning stove)becomes the center of the attention. It is very important that the legs where grilled just medium well or maybe rare–just enough to have grill marks and let it hang for a day. I dont know why but it helps the meat taste better. Then we throw in the tomatoes, onion, water, KADIOS, LANGKA and BABOY together. The souring agent is batuan or “LABOG”(i can also talk forever about this too) and some patis to taste. Stop–i have wipe my drool.
I live so far away now that it’s hard for me to find all this ingredients especially the LABOG–wala talaga dito. i can find KADIUS in some Filipino Stores. Also, i have to go to a Spanish or Asian store for the certain cut of pork legs. and for the souring agent BATUAN, is no where in sight too. So..tadah!!!—Sinigang mix ang substitute. I go a mile or 20 for my KBL. Call me crazy but i do. CrazyIlonggo.

By: allan

allan — Thu, 26 Feb 2009 16:04:43 +0000

Hi MM… i first encountered this kadyos in January 2009 of agriculture magazine as main topic. this was being describe as good source of protein but minimal attention was giving to this plant. Luckily, one of my nieghbors have at least 5 plants of this small tree planted on his land.

Now… I also engaged in promoting kadyos in our place…and soon I will engaged in honeybee farming under from flowering kadyos tree.

By: Oyie Sy Beng

Oyie Sy Beng — Fri, 30 Jan 2009 14:52:55 +0000

We just had kadyos for dinner tonight. And it’s a super yummy dish rarely prepared at home. ( Because the seed is so rare)My mom-in-law,an (Ilocana she is dearly remembered) we miss her so much used to prepare it for us. She boils pork ribs or pata sometimes ( remove the skin) then boil until very tender( can be pressurized I prefer the pork ribs than pata then she puts in sliced eggplants and malunggay bunga so delicious just add patis.(wow) really tastes so good then let it simmer. The reason why I reached this site is I’m trying to find out what is the season for kadyos? We cook this meal once in five years because we forget about it since kadyos is so unknown in our marketplace here in metro manila The dried violet kadyos tastes better than the fresh greens. But it’s really a rarity. The last time I ate that was about 20 yrs. ago. We’re planning to grow them now.

By: Victor

Victor — Tue, 16 Dec 2008 17:05:21 +0000

I saw an episode of Tablescape in TFC channel. The Ilonggo cook boiled kadios with pork feet and lemon grass until the pork is off-the-bone tender. Then he sauteed chicken pieces with onion, tomatoes and garlic and topped it into the mix. Cooked it for another 30 minutes on low heat.

I tried it and added ginger to add more flavor. It is really good.

By: Willi

Willi — Sat, 08 Dec 2007 07:21:03 +0000

You guys try…KMU…Kadyos Manok Ubad ng saging…Any town fiesta in ILOILO is not complete with out this dish…

Another dish is KBK..Kadyos,Bangus at dahong ng kamote…HMMM…YUMMY!