|Samsamping, parda ken kabatiti a nabaradibudan iti bagas ti kamangeg.|
Luckily, I also got another so-called "native" Ilokano vegetable fruit: parda (Dolichos lablab Linn; hyacinth bean) which is just so good a pair for my buridibud.
So, there, this parda:
And the samsamping:
And here's it, done! The broth is just as rich and thick and so flavorful and deliciously starchy and sweet. The fruit veggies are just cooked right not overcooked, to retain it's gorgeous color and crispness: