Kadyos-Isda-Kapayas (KIK) ~ an authentic Ilonggo cuisine!

          Iloilo is famous for its kadyos(black beans/pigeon peas)-based dishes. Kadyos is the local name for the seeds (as beans) and the particular plant under the family Fabaceae or legume family. Its scientific name is Cajanus cajan. This small, rounded, black, yellow, or white beans are known throughout Southern and Southeastern Asia. In Iloilo, 99% of the time, the black variety is used as it is more favored over the other varieties for its rich earthy taste.

     Here in the Philippines, the kadyos beans are most utilized in the province of Iloilo and the surrounding provinces of Western Visayas. Three main dishes are derived from this vegetable. These are Kadyos-Baboy-Langka or KBL (Kadyos Beans-Pork-Unripe Jackfruit), Kadyos-Manok-Ubad or KMU (Kadyos Beans-Chicken-Chopped Young Banana Husk[the 'whitish'  innermost layers of the trunk of the banana]), and the topic in this discussion, Kadyos-Isda-Kapayas or KIK (Kadyos Beans-Fish[Fried]-Unripe Papaya). All these dishes are cooked in boiling water (literally, they're soupy dishes, not saucy or dry). This post will show you how to cook this proudly Ilonggo dish and how yummy it looks (and tastes), well, at least for me. :)

Ingredients:
     about a cup of fresh kadyos beans (dry beans will require longer cooking time)
     2-3 slices of fried fish (it can be tuna, trevally, jack (my favorite), or any other fish)
          *PS: the head is the tastiest part so if possible, include it in the menu
     2 small unripe papayas, sliced into 1 inch thick slants
     about a bowl of kamote (sweet potatao; Ipomea batatas) leaves and tops
     3 pieces of spring onions, chopped 1 inch long
     salt
     pepper
     dash of MSG or 1 tsp. of sugar (optional)
     chopped shallots, garlic, and tomatoes
     lemongrass leaves in a tight bundle

Procedure:
1. Prepare all the ingredients
    Wash thoroughly the beans or if you're using dried beans, soak it overnight before using.
    Peel the papaya and remove the immature seeds using a spoon. Use the tip of the spoon to remove the seeds. Slice it in slants of about 1 inch thick.
    Prepare two to three slices of fried fish of your choice.
    Prepare and wash about a bowl of kamote leaves and tops. For the leaves, do not include moast of the petiole or leaf stalk as it is to fibrous to chew, just the part nearest the leaves.
    Chop three spring onions into 1 inch-thick 'tubes'.
    Chop shallots, garlic, and tomatoes separately.
    Tie about 5 leaves of lemongrass into a tight bundle that won't easily get untied while cooking.

Bottom-left: tomatoes, left: garlic cloves, center-left: spring onions, top: unripe papaya, top-right: fried fish, center: kadyos beans.

Unripe papayas, scrape off the seeds using the tip of a spoon.

Slice these further in slants.

"The" Fish.

Kadyos close-up view.

Kamote leaves.

2. Sauté the garlic and shallots in oil and add the tomatoes after the shallots turn pale.

3. Add the kadios, sauté a little more, and add hot water to boil. Boil until the beans can be easily crushed by a spoon against the surface of the pot.

4. Add the fried fish into the boiling pot. Let boil for about 5-10 minutes.

5. Add the papaya and allow to boil until tender (but not "mashable"). Add the flavorings (salt, pepper, and MSG/sugar[optional]) by now and adjust the flavor by adding a little more of any of the three to suit your taste.

6. Add the lemongrass and let boil for about 5 minutes.

7. Add the kamote leaves and boil for 5-10 minutes. PS: the kamote leaves are easily overcooked.

8. Sprinkle the chopped spring onions and remove from heat. Serve while piping hot. Makes an enjoyable pair with rice.

Serve and enjoy!