Kadyos and langka is a childhood favourite. I thought that this was a common Filipino dish, but it turns out, its eaten by those mostly from the Visayan region. I remember the nutty taste of the kadyos paired with the sour tasting broth, served over steaming white rice.Traditionally, this is served with big chunks of pork that make the soup really fatty. I eliminated the pork and put chunks of langka instead to give it some texture.
I served this to my husband and kids for the first time, but it took them a few minutes to fully appreciate it. For me, it immediately brought back childhood memories growing up in a home where our food was Visayan inspired. I hope my kids will grow up with the same fond memories I have of this dish.
- 2 cups water
- 1 onion chopped
- 2 cloves garlic, chopped
- 1 balot kadyos
- 1 whole kamansi, or 1/4 young langka
- 1 pack sinigang mix( organic if you can find. You can also substitute with 2 pc of tamarind
* Soak the kadyos ahead of time, anywhere from 2 hours to 24 hours as this helps to make the bean easier on digestion.
1. Sautee the onion, garlic and tomatoes.
2. Add the water and simmer.
3. Add the bag of kadyos and the kamansi or langka.
4. Add the sinigang mix or tamarind.
5. Boil until both kadyos and kamansi have softened. This can take over an hour for the bean to become tender.
Serve over white rice. Its truly delicious over white, but if you are looking out for sugar, red will do just fine.