Sesbania flower or corkwood flower (sabung ti katuday in Filipino) is highly known and consumed in the Philippines. They come in various colors but to a Filipino culture, the white one is known the most. I grew up with a bunch of these growing in our backyard, eating it as a salad with tomatoes or with mung beans (refer to second picture). Sesbania flower is very low in calories and tasty, with only 8 calories in one ounce of it raw. I have inherited (or self-taught) how to prepare this flower:
Sesbania flower salad:
- 2 cups sesbania flowers
- pinch of salt
- 1 large tomatoes
- 1 tablespoon fish sauce (or Filipino buggoong)
- Heat pan to medium heat.
- To clean sesbania, split open and remove the nectar and stem. Rinse.
- Add sesbania in the pan and add pinch of salt.
- Cover and cook until it wilts.
- Remove and place on a plate.
- Cut tomatoes and fish sauce. Mix and serve
Sesbania flower with mung beans:
- 1 cup dry mung beans (soak over night or at least 8 hours.)
- 2 cups sesbania flower. Cleaned.
- 2 gloves garlic
- 1 Tablespoon fish sauce (or buggoong)
- pinch salt
- Boil mung beans until it is soft. (It cooks faster if you soak them overnight or at least 8 hours)
- Add garlic and fish sauce.
- When beans are cooked, add sesbania flower and cover. Bring heat to low medium.
- Cover until flowers wilt. Stir and serve.