Tapilan is a bean similar to monggo, but “more” native I am told. I tried it a couple of years ago and whenever I find some in the markets, I purchase some not only because I like it, but I hope more and more folks grow it again. So when we came across a mini-sack in the Murcia market, I bought several kilos and MF, our host on the Bacolod trip, bought the rest! Back at home, I decided to try a variation on a monggo with batuan/batwan recipe and coconut cream. It was absolutely wonderful. Again, my inspiration is a recipe from the “Namit Gid” cookbook published by the St. Scholastica’s Academy Bacolod, High School Class of 1980, that was sent to me by a reader. Boil some tapilan (I used 1.5 cups) in water until tender. This may take a little longer than fresh monggo. When done, you should still have some water in the pot, but not a swimming pool with tapilan floating in it. Does that make sense?
Add 3 cups of coconut milk (second pressing), about 2 cups of shrimps or prawns (cut into 1/2 inch pieces) and 3+ cups of sliced unripe jackfruit or langka and tanglad or lemnongrass. Simmer until the langka is tender and fully cooked. Add the 1.5 cups of thick coconut cream (first pressing) and several batuan. Do not add the batuan before the langka is fully cooked, the book warns emphatically. After 5-10 minutes, the batuan will be soft and the flavor infused into the dish. Add salt to taste. Serve as soon as it is finished cooking. DELICIOUS. The soft but substantial beans filled with starch/proteing, the creamy and rice coconut cream, the shrimps, and the unique flavor of batuan and hint of lemongrass really does make for something special. I could eat this with some rice for a very simple, healthy and satisfying lunch!