dinengdeng/buridibod nga ube, purple yam stew with veggies

Ube or ubi, the "real" and popularly known ube (purple yam; being different from that of "puraw nga ube"). I was lucky enough to spot huge pieces of ube roots being sold by industrious folks displaying garden produce and wild leafy greens and roots along the national highway in Iguig, Cagayan (exactly on the Tuguegarao-Iguig boundary arch, on that road going to the Saint Clare Monastery, where vendors usually sell vegetables, wild mushrooms, freshwater fish and shells, edible insects, etc. to the devotees who flock the monastery chapel every Sunday and on holidays). I readily bought a 2-kilogram worth at PhP30 a kilo.

And so with it, I continue my buridibod/baradibod-making escapade (after kamote, tugi, and puraw nga ube):

This is quite large, more that two kilograms actually, but this is medium sized compared to the other roots for sale. I only need this for now, for my ube buridibod of the day (actually this is good for even five buridibud serving/cooking):

Freshly picked vegetables are also on sale so I have pallang, sabong ti karabasa and bilonak (kubay, alugbati) for the buridibod:

The bilonak is so fresh, I set asided half of the bundle for a salad later:

Peeling up the ube and cutting it up into cubes--see how purple, how lavender, how violet it is?

The veggies... and it's ready!

My ube buridibod cooking. As is the "tradition" in dinengdeng-making, I put in the ube when the bugguong broth bubbled, for it to cook first and when it's tender, the veggies to be cooked briefly to retain its "greenery" and crispness--the pallang is somewhat sweet when it's not overcooked:

And here's it again, in its fullness and basicness (no sagpaw this time, just plain ube and veggies). Again, I made the ube gave in its starchy richness to thicken and sweeten the broth and the whole of the dinengdeng/buridibod:

It's so good, I almost ate the dinengdeng solo (alunos), with almost no rice! How about that?

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