Cardis is a popular beans for Ilocanos. For tagalogs they call it kadyos. In English, it is called pigeon peas or red gram or congo peas. It is a perennial legium from the family Fabacease and its binomial name is Cajanus Cajan.

Dinengdeng nga Kardis. It is called kardis among Ilocanos, “kadyos” for the Tagalogs and pigeon pea or red gram or Congo peas in English. I tried searching the internet about the scientific name and it’s Cajanus Cajan. This dish is an original Ilocano and Filipino recipe.

Kadyos is found locally under many different spellings, including: kadios, kagyos, kagyas, kaldis, kalios, kardis, kidis or tabios. It is also known as the Congo pea or pigeon pea in English. It is grown on Panay Island in the Philippines, in the provinces …

Kardis (kadyos, pigeon pea, also called "pusi" in Ilocos region when dried), is an important vegetable legume all throughout the Philippines, in either its young pod or its dried seeds.It is the "K" in the popular KBL dish in the Visayas, the kadyos-baboy-langka combination of a dish of boiled pork knuckles and/or hocks.

Jun 6, 2012 · Kardis (kadyos, pigeon pea, also called "pusi" in Ilocos region when dried), is an important vegetable legume all throughout the Philippines, in either its young pod or its dried seeds.It is the "K" in the popular KBL dish in the Visayas, the kadyos-baboy-langka combination of a dish of boiled pork knuckles and/or hocks.

Kardis(Pigeon Peas) & Pork Ribs Dinengdeng Style is a ilocano dish soup usually seasoned with fermented fish( bago ng isda). Ginger is a very important in th...

Nov 16, 2024 · Pigeon peas (kidis- Kankanaey; kardis – Bontoc; kadyos – Tagalog) is a perennial legume and common in tropical and subtropical regions around the world. It easily grows in the Philippines even in the poor soil in our garden and is drought-resistant.

In this recipe I used fresh seeds but if you will use dried pigeon peas seeds, you need to adjust the cooking time because its more harder to cook than the fresh one. Hope you enjoy this recipe...

Kardis (Pigeon Peas) with Fried Tilapia is a flavorful Filipino dish that combines the mild, nutty taste of pigeon peas with the crispy and savory goodness of fried tilapia. It’s a simple, yet...

Ginisang Kardis. It is called kardis among Ilocanos, “kadyos” for the Tagalogs and pigeon pea or red gram or Congo peas in English. I tried searching the internet about the scientific name and it’s Cajanus Cajan. This dish is an original Ilocano and Filipino recipe.