Comments on: What Are These???

By: gibo

gibo — Thu, 21 Oct 2010 07:25:56 +0000

I agree with lin those look like petai or stink beans the fruit of a jungle tree of the parkia
species. They taste great with sambal and prawns. I’ve had them a few times

By: Bob

Bob — Mon, 27 Sep 2010 05:41:51 +0000

they are definitely bataw, i used to have one in my backyard but i solld the house.
I want to plant again, does anyone know where i can get a seed? would appreciate
anyone’s help or info.

By: baldo

baldo — Sat, 09 Jan 2010 15:18:39 +0000

The bean is bataw or lablab or hyacinth bean (lablab purpureus) which is a greenish bean pod with purplish tinge or green variety. Believed to have originated in Asia or Africa. The bean must be cook properly to remove its natural toxins from some of it’s parts, especially the dry seeds.The seeds can also be ground into flour and used to make bread or a porridge type concoction. Other names are:
China: tseuktau, pin dou, pin tau, bian dou, que dou, rou dou
India: kulthi
Indonesia: kacang koro
Japan: fujimame
Malaysia: kacang kera
Philippines: bataw; Ilocano: parda; Pangasinan: batao
Sri Lanka: ho dhambala
Thailand: thua paep
Vietnam: dau vang

By: Jay

Jay — Mon, 21 Sep 2009 22:33:54 +0000

It’s called harabilya in Cavite and popularly known as bataw (remember the song bahay kubo)
Usually, when this legume is in season, there’s another type called kalamismis (known as sigarilyas) that can be harvested with this and you can put these in sinigang na baka.

By: lucy

lucy — Fri, 11 Sep 2009 00:08:02 +0000

Good morning.I chance to visit you site. Very interesting topics too. The veggie above is akin to what they call in the Ilocos as “parda”. It has a succulent pod and is cooked like any of its counterparts – patani, lima bean or winged-bean.There are two varieties so far I encountered. This one gives a slight purplish edges when young. The other is light greenish hue all to maturity. It is best eaten when young as the tender pods are tasty.It is a perennial plant with strong and tenacious vines. Most plants I saw are planted along the fences like the patani. Generally it is seasonal.One may find this in the Ilocano dish – pakbet of dinengdeng. My favorite is boiling or steaming the still tender pods and taken either with mayonaise or fish sauce.

By: GJO

GJO — Mon, 24 Aug 2009 15:45:54 +0000

Here in UK it’s called mangetoute, simply stir fry it with other vegies like baby corn and serve it as a side dish. it’s best serve a bit dry just a hint of olive oil and dark soy. It’s very crispy and tasty when not overdone.(just stir fry for about 5 to 10 minutes)
Cheers,
Gezel

By: Lucy Ramos

Lucy Ramos — Sat, 22 Aug 2009 16:28:41 +0000

Hi Mr.Marketman,
im a long time reader of this blog,but first time po to comment.masaya po akong nagbabasa ng mga komento at marami akong natututunan…kagaya ng sinabi ni Ms.Marianita S. Cosing sa amin po sa Cavite ay “harabilya” po ang tawag sa gulay na inyong ipinakita.Sa sinigang at lutong palaka namin po ito inilalahok.im not good po in english pasensya na po.

By: Gener

Gener — Sat, 22 Aug 2009 07:55:25 +0000

Betty q,
You are right, Roti and Chapati are the same! roti is what indians called and chapati are pakistanis but they are both the same taste thought different sizes,,ROTI is little bit thicker but smaller in diameter and prepared on a heated metal while CHAPATI is thinner in size but far wider in diameter and prepared on a heated earthen oven..POROTA is prepared or it has an oil in it to make it shiny and preparation is on a pan….POROTA is nice breakfast with kheema and CHAPATI or POROTA with chicken kaddai or chicken sookha or even simply vegetable sambar….I dont think if the breads we are talking is known in the philippines??

By: mike romero

mike romero — Fri, 21 Aug 2009 17:10:46 +0000

I also remember this vine planted around our fence of our house when I was a kid,growing up in Bulacan.

By: mike romero

mike romero — Fri, 21 Aug 2009 17:08:43 +0000

This is definetly a bataw. It is not patani. I cooked a lot of this.I put them in my sinigang na baboy with biyas,gabi and sitaw. They are delicious and aromatic. You can also ginisa with sotanghon and shrimp.