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.