Pallang (winged bean, Psophocarpus tetragonolobus) is just one versatile vegetable that can be prepared in many ways. A staple veggie fruit in a dinengdeng and even in an Ilokano pinakbet, pallang is a generally relished Pinoy vegetable loved by Ilokanos.

This is a “native” pallang, the one usually grown in the Ilocos region and most preferred for dinengdengs and pinakbets.


Called “puraw a pallang”  or “white” pallang, this is a “hybrid” variety commercially grown, longer and larger but lacks the “native taste” of the local one.


Pallang is good as a salad. Boiled briefly under tender but crisp, and then dressed with bugguong and sliced tomatoes and onions, or with perres (calamansi).


And of course as a dinengdeng with other veggies, like the one here, with utong and camote tops, soured with tamarind.