Bulanglang na Paayap

This Bulanglang na Paayap Recipe is filling and packed full of healthier ingredients! From the seasonings, aromatics, to the protein, and more. All this recipe needs are pork ribs, salt, ginger, onion, tomatoes, patani seeds ( lima beans ), a pork broth cube, paayap ( ‘kibal’ or ‘cow pea’ ), sigarilyas ( winged beans ), fish sauce, and rice water ( water used to wash rice ) or regular water. This dish is so easy to make you can do this in just a minimum of 4 steps.

Bulanglang na Paayap Recipe :

Ingredients

• 1 kilo pork ribs
• Salt 
• Ginger ( sliced )
• 1 medium onion ( sliced )
• 5 pieces tomatoes ( thickly sliced )
• 1 cup patani seeds ( lima beans )
• 1 pork broth cube
• 3 bunches paayap ( kibal )
• 2 bunches sigarilyas ( winged beans )
• Fish sauce to taste
• 2 cups rice water or plain water

Steps:

1. Place the pork ribs into a pot. Add a bit of salt and enough water to cover the pork ribs. Cover and boil for 5 minutes. Remove the water and set aside.
2. In another pan; heat some oil and add in only the pork ribs. Saute until light brown. Add in 2 cups rice water or plain water, ginger, and onion. Cover and simmer at medium heat until the pork is tender.
3. After, place in tomatoes, cover and simmer for 5 minutes. Add in patani seeds, pork broth cube, then cover until the seeds are tender. Mix in the paayap and sigarilyas until these have softened a bit.
4. Serve hot.

How to cook Bulanglang na Paayap ?

One of the healthiest Filipino vegetable dishes, some might even say ‘vegetable soup’ depending on how much water you add in it. A really nutritious dish that is made up of primarily fibrous and protein filled ingredients. Bulanglang is a dish that’s filled with Filipino vegetables, some have specific vegetables added into the dish depending on the household. But many add in whatever vegetables they’ve grown in their backyard or small garden.

For this dish, it’s made more meaty and savory with a mix of pork ribs that are placed into a pot with some salt and enough water to cover the ribs. Cover and simmer for a few minutes till the scum comes out. Now take the ribs out and give it a quick wash under running water to remove any leftover scum. Heat up some oil in a pan or pot and place in the pork ribs, saute til most of these have turned brown. Add in your choice of broth or use rice water or plain water, adding in aromatics like ginger and onion. Cover and simmer until the pork feels tender. If it’s still hard and there is no more water left, add in half or 1 cup of water or broth at a time. Place in the tomatoes and cover for a few minutes until the tomatoes are tender enough to crush this will help make the soup taste richer and more savory. Mix in patani seeds, and if you did not use broth, place in a pork broth cube. Cover until the seeds feel a bit more tender, storing often to break off the cube/ make sure the cube has dissolved. Lastly add in the paayap and sigarilyas until these have brightened in color and are quite soft and tender. Serve while it’s still hot with some rice on the side.

Questions :

• What is Paayap ?

Paayap or “Cowpea” in English is one of the oldest crops that has been farmed. Originating from Africa, then domesticated the second time in Asia ( more so in East Asia ), before being spread to America and Europe. These seeds are commonly cooked in soups, stews, curries, stir-fried, casserole, or dried then crushed into flour, or cooked then made into paste.

• What is Sigarilyas ?

Sigarilyas or “Winged beans” some familiarly also call “Dragon bean”, “Manila bean”, or “Princess bean”. Are usually farmed in South Asia and Southeast Asia. it’s leaves can even be used as a substitute to spinach, with the frilly shed bean pods can be eaten raw which are sometimes added into salads, cooked into soups or stews. One recipe popular in the Philippines using this bean pod is “Gising Gising” which is sigarilyas, simmered in a savory and very spicy coconut sauce.

Find out more about this interestingly flavored and textured vegetable here : ” What is Sigarilyas ? ”

• Bulanglang vs Dinengdeng

Bulanglang is a Tagalog dish that closely resembles pinakbet. Both being a dish made of a mix of Filipino vegetables.  Bulanglang is more watery as it’s made with water, rice water, or stock, and depending on the region, might also be flavored with ‘bagoong alamang’ or ‘fermented shrimp paste’. Dinengdeng on the other hand is another Filipino vegetable dish that is more so known for its use of grilled or fried fish and ‘bagoong isda’ or ‘fermented fish paste’.

Other Yummy Savory Filipino Recipes!

• Pork Pochero ( a very savory tomato sauce based pork stew )
• Sinigang na Salmon sa Miso ( a modern take on the traditional Sinigang )
• Paksiw na Tilapia ( a sour and tangy fish dish filled with vegetables and chillies )
• Kinamatisang Manok ( a savory-sweet tomato based stewed chicken with chillies )
• Sweet and Sour Fish Recipe
• Pork Chop Steak – Filipino Style
• Adobong Atay with Green beans ( salty and umami chicken liver dish )

Bulanglang na Paayap Resipi: (Tagalog version)

Mga Sangkap :

• 1 kilo pork ribs
• Asin
• Luya ( hiniwa )
• 1 sibuyas ( hiniwa )
• 5 piraso kamatis ( hiniwa ng malalki )
• 1 tasa patani seeds
• 1 pork broth cube
• 3 tangkas paayap ( kibal )
• 2 tangkas sigarilyas
• Patis panlasa
• 2 tasa tubig bigas o regular na tubig

Paano Lutuin :

1. Ilagay ang mga pork ribs sa palayok. Haluan ng konting asin at sapat na tubig para pagtakpan ang pork ribs. Takpan ng takip at lutuin ng 5 minuto. Tanggalin sa tubig at itabi.
2. Sa ibang kawali; maginit ng mantika at ilagay ang mga pork ribs. Lutuin hanggang mag kayumanggi. Haluan ng 2 tasa tubig bigas o regular na tubig, luya, at sibuyas. Takpan muli at pakuluin sa katamtamang init hanggang lumambot ang mga baboy.
3. Pagkatapos, lagyan ng kamatis at takpan at pakuluin ng 5 minuto. Haluan ng patani, pork broth cube, at takpan hanggang lumambot ang mga patani. Pagkatapos, haluan ng paayap at sigarilyas hanggang lumambot ng konti.
4. Ihanda habang mainit pa.