Himbabao in Bulanglang: Add the Flowers Last and Start with Cooked Beans

Himbabao, also called alokon in parts of northern Luzon, belongs in a vegetable-soup conversation rather than a generic leafy-greens substitution list. Its edible male flower clusters are delicate, while the beans that often share the pot can take much longer to become tender. In a good bulanglang the broth stays clear enough to taste the vegetables, the patani is completely cooked and the himbabao has not disintegrated. The key is to identify the ingredient correctly and cook the pot in stages. Source 2

Know the ingredient

Himbabao, also called alokon, is Broussonetia luzonica. The Bureau of Plant Industry identifies its male flower clusters and tender young leaves as vegetables; the long, soft flower clusters are the ingredient used here. Buy a clearly identified edible bunch from an experienced produce seller. Woody twigs and unidentified flowers have no place in the pot. Source 2

Ingredients and equipment

For four side servings, use 100–150 g trimmed himbabao flower clusters, 150 g sitaw cut into 4 cm lengths, 150 g drained canned lima beans or other ready-cooked beans, one chopped tomato, one sliced small onion, 750 ml water and salt or patis to taste. Use canned beans labelled ready to eat; preparing raw or dried patani is a separate task. A medium saucepan and colander are sufficient.

How to prepare it

1. Rinse the identified himbabao under potable running water. Remove woody stems and damaged flowers, and drain. Prepare the sitaw, onion and tomato separately.
2. Drain and rinse the canned beans. Check that the label describes a fully cooked product; do not replace them with raw, dried or frozen uncooked beans at this stage.
3. Simmer the water, onion and tomato for about 5 minutes, until the onion softens. Press some tomato into the broth with the back of a spoon.
4. Add sitaw and simmer for about 4–6 minutes, checking a piece for the tenderness you prefer. Stir in the cooked beans and bring the broth back to a simmer.
5. Add the himbabao last. Submerge gently and simmer for about 2–3 minutes, or until the clusters soften and are hot throughout. Avoid vigorous stirring.
6. Taste the broth and add salt or patis a little at a time. Serve with rice and a main dish while the vegetables still have distinct textures.

What success looks like

The beans should hold their shape, the sitaw should be tender enough to bite comfortably and the flower clusters should remain recognisable. If the blossoms disintegrate, shorten their final simmer and stir less. Ingredient identification happens before cooking: never taste an unfamiliar flower to decide whether it is edible.

• Flowers break into fragments: Long simmer or rough stirring. Add last and move gently.
• Beans are raw or dried: They need a different preparation method. Use ready-cooked canned beans for this soup.
• Broth tastes flat: Vegetables diluted the seasoning. Adjust salt or patis after the vegetables cook.

Substitutions and value

If himbabao is unavailable, pechay or malunggay can make a different but useful vegetable soup. Compare bunches by their trimmed edible weight rather than stems included in the purchase. Serve this light side soup with rice and a substantial main dish.

Handling and storage

Use only reliably identified edible himbabao and fully cooked beans. Keep washed produce away from raw meat and seafood. Patis contains fish; use salt if a fish-free soup is needed. Refrigerate leftovers in shallow containers within two hours, or within one hour when the surroundings are above 32°C. Keep the refrigerator at 4°C or colder. Source 1