📝 About This Recipe
Bagbagis is a hidden gem of Ilocano cuisine, traditionally referring to crispy pork intestines, but reimagined here using hearty broad beans (fava) for a stunning legume-based appetizer. These beans are double-fried to achieve a shattering crunch on the outside while maintaining a nutty, buttery interior. Tossed in a savory garlic-salt rub and served with a signature spicy 'Sukang Iloko', this dish is the ultimate Filipino 'pulutan' or snack that celebrates bold textures and rustic flavors.
🥗 Ingredients
Main Ingredients
- 2 cups Dried Broad Beans (Fava Beans) (peeled, soaked overnight in water)
- 4 cups Vegetable Oil (for deep frying)
- 1/4 cup Cornstarch (for light dusting)
- 1 teaspoon Sea Salt (for the boiling water)
The Seasoning Rub
- 1 tablespoon Garlic Powder
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
Spiced Vinegar Dipping Sauce
- 1/2 cup Sukang Iloko (Cane Vinegar) (dark Filipino cane vinegar)
- 1/4 cup Red Onion (finely minced)
- 3 cloves Garlic (crushed and minced)
- 2-3 pieces Siling Labuyo (Bird's Eye Chili) (sliced)
- 1 teaspoon Brown Sugar (to balance acidity)
👨🍳 Instructions
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1
Drain the broad beans that have been soaking overnight. Rinse them thoroughly under cold running water.
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2
Place the beans in a large pot and cover with 2 inches of water. Add 1 teaspoon of sea salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still firm (al dente). Do not let them turn to mush.
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3
Drain the cooked beans and spread them out on a baking sheet lined with paper towels. Pat them extremely dry; any moisture will cause splattering during frying.
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4
While the beans dry, prepare the dipping sauce by whisking together the cane vinegar, minced onion, garlic, chilies, and brown sugar in a small bowl. Set aside to let the flavors meld.
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5
In a separate small bowl, combine the garlic powder, fine sea salt, black pepper, and smoked paprika to create your seasoning rub.
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6
Dust the dried beans lightly with cornstarch, tossing them to ensure a thin, even coating. Shake off any excess powder.
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7
Heat the vegetable oil in a deep pot or wok to 325°F (160°C). Use a deep-fry thermometer for accuracy.
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8
Fry the beans in batches for about 5-7 minutes. They should start to look golden and develop a light crust. Remove with a slotted spoon and drain on a wire rack.
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9
Increase the oil temperature to 375°F (190°C) for the second fry. This 'double fry' technique is the secret to maximum crispness.
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10
Carefully return the beans to the hot oil for 2-3 minutes until they become deeply golden brown and sound 'hollow' or crispy when tapped with a spoon.
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11
Remove the beans and immediately transfer them to a metal mixing bowl while still hot.
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12
Sprinkle the seasoning rub over the hot beans and toss vigorously to coat every bean perfectly.
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13
Serve immediately in a bowl with the spiced vinegar on the side for dipping.
💡 Chef's Tips
Ensure the beans are bone-dry before frying to prevent oil accidents and ensure a better crunch. If you can't find Sukang Iloko, Apple Cider Vinegar with a splash of soy sauce is a decent substitute. Do not overcrowd the frying pot; frying in small batches maintains the oil temperature for even browning. The double-fry method is essential; the first fry cooks the interior, while the second fry dehydrates the skin for that 'Bagbagis' crunch. Store any leftovers in an airtight container, though they are best enjoyed fresh.
🍽️ Serving Suggestions
Pair with a cold, crisp lager or a San Miguel Pale Pilsen for the authentic Filipino experience. Serve as a crunchy topping over a bowl of hot 'Lugaw' (savory rice porridge). Accompany with sliced green mangoes and shrimp paste (bagoong) for a flavor contrast. Add to a platter of grilled meats as a textured side dish. Enjoy as a standalone snack during movie night or game day.