7/27/2013

dinengdeng nga uong-mais ken uggot-marunggay, wild mushrooms and marunggay leaves

Dinengdeng nga uong ti mais ken uggot/bulong ti marunggay
Uong season these rainy months and here's one kind of mushroom which grows abundantly in the cornfields, in the rotting corn stalks and leaves left in the fields after harvest. It is generally called "uong ti mais" or "uong-mais" but according to some, it's called "luklukanos" (perhaps this is an Ilokano uong, indeed!).

Those fond of mushroom as a dinengdeng or as a soup agree that this kind of uong is perfect with leafy greens like paria, marunggay or saluyot. I tried to pair it with marunggay. I gathered the very tender leaves for this uong which I bought rather expensively from a corn farmer's wife who is selling his husband's uong harvest from house to house.


I simply boiled the uong in a little bugguong (not much bugguong so it won't spoil the uong's distinct aroma and flavor) and some onions, simmered it, and just before serving, I added the marunggay, and here's it:

It's so tasty, the broth delicious, sweetish, comforting. As a mushroom soup should be. The marunggay is just as crisp and succulent. It demands lots of steamed rice, though. But what the heck, this is like a once upon a blue moon treat, so, it's s kind of sweet indulgence.





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