saluyot and rabong variation--with bulong-sili, kalunay and utong

Now, talking more about dinengdeng, when rabong (bamboo shoots) is mentioned, among Ilokano folks, it is usually and readily thought so as being the righteous or de facto pair of the quintessential and ever-ubiquitous saluyot (Corchorus olitorius), that's it, dinengdeng a rabong ken saluyot: partners.


But then, as a veggie, rabong can go with almost any other veggies for that exclusively Ilokano-branded dinengdeng or inabraw.


Like, for instance, rabong with kalunay (Amaranthus spinosus) or kalkalunay (Spinacia oleracea) and the tender leaves of sili ti sairo/abuyo (bird's eye chili, Capsicum frutescens), and with bunga ti utong (string beans):

These freshly picked veggie goodies, with a little big help of bugguong...

Kalunay, local spinach.

Bulong/uggot ti sili, bird's eye chili.

Bunga ti utong, string beans.

... will turn into a delectable dinengdeng like this, with fried galunggong (round scad) to flavor:

Still, the open secret is that you have to cook it the veggies briskly and briefly, don't overcook, especially the leafy ones. Boil the shredded rabong first (some folks parboil rabong before cooking it as dinengdeng, to rid of its bitterness; but that depends on the variety of bamboo, some like the bayog (Bambusa spinosa) kind, sometimes doesn't need to be parboiled and rinsed; some Ilokano folks even prefer their rabong to be a bit bitter, anyway). When the rabong is tender, put in the utong, simmer for some minutes, and then put in the kalunay and sili leaves. Simmer for a minute then put off fire and remove the pot's cover so the leaves don't wilt. Serve immediately.