We were a bit crazed this morning with last minute preparations for several balikbayan houseguests arriving later this afternoon, and at about 1120am, I realized we had nothing for lunch. There was some freshly defrosted chicken, a quick look in the fridge yielded about a cup or more of kadios or fresh pigeon peas I bought at the market last Saturday, and we decided to make a quick stew of sorts. Without any langka or pork, we couldn’t make a more classic KBL, but we took a crack at a dish anyway…
Into a pot we added a bit of vegetable oil, then sautéed some sliced ginger, some peeled garlic and some bruised tangled or lemongrass stalks and waited for that to soften and get fragrant. We turned the heat up, browned the chicken, added some patis or fish sauce and added in several cups of rice washing water (cloudy starchy water when you rinse rice) as well as the kadios or pigeon peas. Let this simmer for some 15-20 minutes and adjust liquid levels and seasoning if required. You could have also used some nice chicken broth if you had it to ramp up the flavor.
The dish was done before noon. And while it didn’t exactly look terribly appealing (it had that muddy brownish gray tinge) and unlike this equally bizarre purple kadios and chicken dish I did in the past, it tasted wonderful for the minimal effort expended. It also felt relatively healthy, though I consumed an inordinate amount of steamed rice. I’m sure I have probably offended some Negrenses by cooking this dish in such a casual manner, but it was delicious nonetheless. Now if only I had some batuan fruit, I could have done this version of KBL… :)