31 Mar2009


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!



  1. Maria Clara says:

    Never seen tapilan before and have seen varieties of beans from different cultures. As the oldtimers in the kitchen say beans have the same ill-effect as eating kamote. I guess that’s how they came up with Beano tablets to halt the aftermath of beans. The good thing about this the gas will come down the rear pipe. Regardless what I still love my sauteed monggo with ampalaya tendrils. Whatever name you call your featured dish here looks awesome with that knotted lemongrass heightens the flavor of the dish aside from its artistic visual look.

    Mar 31, 2009 | 6:35 am


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  3. Lex says:

    I never heard of Tapilan in Bacolod before. It sounds delicious interesting. Amazing what you have picked up in your 40 hours. What is going to happen to your culinary adventures when you batuan supply runs out? Why don’t you try planting in your garden? Have you tried the bottled version of batuan? I am sure it will not do justice but may be close substitute.

    Mar 31, 2009 | 8:29 am

  4. paolo says:

    hi MarketMan!
    if ever you run out of batuan , let me know and i will mail some to you.
    just dont ask for 1 sack hehe.

    Mar 31, 2009 | 9:15 am

  5. natie says:

    MM could always have batuan flown over…….

    i’ll cook this tomorrow–of course, without the batuan… :-(

    Mar 31, 2009 | 9:16 am

  6. Rhea says:

    this might be good with dried dilis or pinakas [daing] also. yum!

    Mar 31, 2009 | 9:27 am

  7. Ariel says:

    looks so healthy….just like ginataang langka

    Mar 31, 2009 | 2:27 pm

  8. Marketman says:

    Rhea, yes, it would be good with dried dilis instead of or in addition to the shrimp. paolo, thank you for such a kind offer… Lex, I think tapilan is called by a different name in Bacolod… and yes, I have tried the bottled version, I featured it in a post a couple of years ago.

    Mar 31, 2009 | 5:23 pm

  9. juls says:

    MM: has anyone expirmented with ground tapilan before?

    thanks MM for innovating Negrense cuisine…i’m surprised that Ms. Fores was not able to bring you to Calea or Cafe Bascon to sample the desserts…

    Mar 31, 2009 | 8:30 pm

  10. Apicio says:

    This looks like one mighty challenge to food stylists of the world. I am sure it is good for you and tasty and can sooth your deepest longing for all the reassuring dishes of your youth but what about launching a contest for the best idea how one can dress up this dish for dinner. Just like with our guinisang mungo or the other visually daunting Filipino dishes, I always come up short in the window dressing department. Sister and Betty q, any ideas?

    Mar 31, 2009 | 9:46 pm

  11. B says:

    I traded tapilan beans with a Nepal farmer before. Theirs are huge! Unfortunately, my seedlings didn’t make it.

    I’d love to have some batuan seeds. Are these the hard sour fruits found in CDO?

    Apr 1, 2009 | 12:31 am

  12. isabel says:

    hi marketman! thanks for posting this sud-an (viand)!…i can almost smell the aroma of this dish… i sometimes use big slices of dried salted alumahan or labahita instead of shrimps for this recipe… you just need to control the salt if you’re watching your sodium intake… :D

    Apr 4, 2009 | 7:25 pm

  13. Janet says:

    Is tampilan different from kadios beans?

    Jul 20, 2009 | 11:35 am

  14. Marketman says:

    Janet, yes, tapilan is different from kadios.

    Jul 20, 2009 | 11:47 am

  15. Paquito says:

    @ Isabel …. substituting salted dried “pinakas” (salted fish) over shrimp = BINGO! Or dried dilis too … (the medium sized ones)

    May 7, 2010 | 5:22 pm


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