Comments on: Beans…

By: Gail

Gail — Sun, 13 Mar 2011 20:11:46 +0000

It’s “Kibal” beans in Batangas, I wished they sell “kibal” beans here in US to plant. I missed this beans and also the mushrooms called “mamarang’. Why can’t they culture those here. They are the best.

By: Maria Rowena Rillen-Rizzi

Maria Rowena Rillen-Rizzi — Tue, 24 Aug 2010 16:39:42 +0000

I think it is called “kibal” in Batangas, but we normally cooked them as is, they are normally shorter than “sitaw” and darker in color. They are very good with boiled hamhocks with ginger…

By: Mrs. Kolca

Mrs. Kolca — Tue, 02 Mar 2010 09:28:19 +0000

hi! in our province (romblon), we call that kind of beans “kabud” and we call the tapilan as “corales”.. my grandpa would cook the kabud and corales together in coconut milk and cream with some dried fish like danggit.. i swear, i love that dish during the cold rainy seasons! :D

By: una

una — Tue, 02 Mar 2010 00:00:13 +0000

Kibal indeed. I’m quite fascinated different regions have other names for it and I am amused fellow Batanguenos cook it the same exact way my family did. Does anybody know another traditional recipe other than ‘bulanglang’? I always thought sitaw and kibal are one and the same the only difference is the latter, more mature or ‘magulang na’ is raised for seedlings, therefore too tough to eat the pod; so shelled is just another way to eat this vegetable.

Marketman i love this website. Thank You

By: britelite

britelite — Thu, 25 Feb 2010 12:12:42 +0000

isn’t this our balatong in Iloilo–looks like it!

By: May Uy

May Uy — Thu, 25 Feb 2010 05:27:45 +0000

Hi MM,

That is “sitaw” to us back in Isabela. When started living here in Manila, I didnt buy the sitaw(paler version) here, because I thought they were immature or bubot pa haha Kasi yung sitaw sa amin ay darker green, mas crunchy at a bit shorter.

Thanks,
May

By: michelle h.

michelle h. — Thu, 25 Feb 2010 02:38:48 +0000

I agree with Ruth, this looks like kibal, typically used in bulanglang.

By: mina m. rayos

mina m. rayos — Thu, 25 Feb 2010 00:25:04 +0000

ruth is right – these beans are called “kibal” in batangas. cooked simply in a dish called “bulanglang” – rice washing, tomatoes, ginger and garlic, it goes well with fried fish. on a splurge, kibal can be boiled with “binakbakan” or spareribs and topped with malunggay leaves.
when i was new in batangas city, i remember arguing with a market vendor because she wouldn’t sell me the beans as i call them sitao; “kibal” daw yun…

By: bea

bea — Wed, 24 Feb 2010 21:46:27 +0000

there are many varieties in the sitaw “type” of bean. They are not tapilan as those are in the munggo family & look similar to the pods, which are much shorter and smaller. Did the outside appear bumpy due to bean bulges? I have only begun to explore these sitaw type differences after noticing differences in their dried beans. We will be surprised that many actually hold beans usually eaten driec in places like mexico, but food storage is not a problem for us here so we eat mostly fresh. Beans are so wonderful because you can eat them podded or fresh or dried and they take on different flavors! Ill try to link a few posts when im not browsing thru a phone

By: she

she — Wed, 24 Feb 2010 18:37:11 +0000

My grandma calls it Kibal one of bulanglang Batangas ingredients.