January 4, 2015

alukon leaves stew with smoked fish

Well, yeas, of course, the leaves of the alukon (allaeanthus glaber), also alokon, bungon, baeg, himbabao, is also edible, and is a great leafy green for an Ilokano dinengdeng. It's not just the flowers, you see. 

Here's one tasty dinengdeng using alukon leaves only, made more delicious and flavorful with smoked fish (tinapa):

Cooking this Ilokano dish is simple. Just boil bugguong first, with some onion slices and then put in the washed leaves and the flaked tinapa into the boiling broth:

Simmer for a few minutes....

And it's done:

Serve the dinengdeng immediately while hot and steaming, the smoky aroma is so overwhelming it makes you salivate:

Here. it's perfect for your steamed rice, old or newly cooked. The broth is so tasty, perfect for a hearty labay:

November 14, 2013

dinengdeng with mussels

Dinengdeng! Also known as inabraw. The staple dish of the Ilokanos to go with innapuy or steamed rice. A medley of vegetables, preferably green leafy veggies, boiled or blanched in bugguong (fish sauce/paste) broth. With or without a sagpaw (an add on of either fish or meat, grilled, fried, or dried).

Or with shellfish. Like kaggo (big brackish water clam). Or tahong (kappo, mussel).

Oh, this is a really different dinengdeng, a first time that I tried to add tahong in it:
Photographs courtesy of Pinakbet Republic.

Here, our beloved dinengdeng will comprise saluyot, squash flowers, and kabatiti (sponge gourd):

The veggies are ready:

Boil the bugguong essence in a minimal water, put in the kabatiti first, simmer, then put in the saluyot and squash flowers, steam briefly then put the mussels atop and steam quickly to cook:

And here’s it, my unusual dinengdeng, well, kind of. The tahong’s unique flavor and scent fused with the bugguong’s inherent aroma and the natural sweetness of the fresh veggies made this one dinengdeng phenomenal. And see, it’s gorgeous even, a colorful blend :

More dinengdengs: