It’s called "kacang bendi" in Indonesia, but it’s not very familiar to me or the people here. I'm not sure if it would be well-received if it were available locally, as it's not a common ingredient in our usual cuisine. People might have mixed reactions to it.
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Here in the Philippines, it is usually used as the main ingredients in one of the Filipino recipe which is called "utan bisaya" and others is "pinakbet". And both this recipes are very nutritious and healthy to the body.