Bulanglang. One of the simplest recipe but I always find it hard to do. Sinigang requires right amount of vinegar or other sour ingredients (sampalok, green mango, santol and kamias) and the taste will be good. Too little souring ingredient may suffice cause it can always be added later. Too much might be inedible.
Sauteed vegetable needs more onions. I always use a minimum of three medium bulb and a long sauteing over a very low heat. Some folks do a very fast saute over a high flame and adding only one onion. Not a nice idea for me.
Sinigang and ginisa always work for me but I can barely get a good tasting bulanglang. This requires a right balance of onions, tomato and ginger.
This is my wife’s bulanglang recipe. Hope you like it!
1 cup sitaw, cut about 2 inches long
1 cup himbabao, tough leaves, stalks and flowers removed
1 cup lima beans (patani), pods removed
1 onion, medium, sliced
1 ginger, about the size of thumb, big slices
2 ripe tomatoes, sliced
2 cups water
Procedure: 1) Bring water to boil. 2) Drop all the ingredients and continue boiling for 10 to 15 minutes. 3) Salt maybe added. 4) You may adjust ingredients according to your taste preference. Other vegetables of choice can be added.
The resulting dish has a very mild flavor. Not salty and not sour. I cannot exactly define how it taste but it is really good. I recommend not to add salt. Too much of it will hurt your kidney.
Its now time to eat. She never eats tutong na kanin so I am always in-charge. Its the thing the make me handsome (joke).
I know only two recipes out of patani, the ginisa and bulanglang. The first one is sauteed with garlic and onions while the second is boiled with variety of garnish. Any veggies of choice can be added to two recipes.
My auntie from Romblon province was here again and told me about their unique recipe.
The famous lima beans or locally known as patani is also grown in their hometown. But the purpose of rearing is not for vegetable cooking purposes. They broil patani. Green and plumb patani are harvested. Then place over baga or ember (a glowing coal or wood with no flames) until the skin are burnt. It is eaten as is without added condiments.
Mother gave me a kilo of lima beans. I told her to set aside some for me. I gonna roast it. After few days, I was looking for patani to do the experiment. I was so lucky to found nothing. Grr! She cooked it all!
The next day, Mother was counting a load of patani. She gonna sell it at public market for the next day. I grabbed few pods to continue my hampered experiment.
No ember was available at the moment so I used our lpg stove. She is using it for broiling eggplant. It would also serve well for my simple trial.
I opened the stove and set it to low flame. I placed the pods over the grill and roasted it for two minutes. I turned sides every 30 seconds to get an even roast. The heat made the pods burnt and popped. Though the popping was not strong enough to send it flying like popcorn.
The pods are burnt but the beans are perfectly safe. The taste is very good: not sweet, not crunchy, slightly tough instead. The space in between seed is slightly oily.It has a unique taste different from ginisa or bulanglang na patani.
If you are tired of eating patani as vegetable dish then you can try roasted lima beans. Its perfect for snack!