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.


4 Responses

  1. Thanks for this website! I’m learning a lot as to the different ways of cooking them and also which can be mixed together for dinengdeng. Too bad some of these vegetables like this pallang are not readily available in the U.S.

  2. Like your site. Thanks for posting that. I’ll definitely come here to read more and tell my friends about your website

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