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?