You know it's kuditdit season when it rains and you see them sprouting white on dried twigs and branches and trunks of fallen (dead) trees (like mango and/or tamarind). And when you see them plenty but rarely and expensive in the market or being hawked upon by enterprising ambulant vendors house-to-house.
As per Ilokano way, kuditdit is always best paired with bitter veggies and paria tops it. And so with my bountiful harvest of this wonderful fungus, I'll have the venerable bittermelon as its partner. Here, indulge with me in this yet another gustatory experience, nay, an adventure if you may.
And so, this is it, pancit, the kuditdit:
And these are here parias in the mix:
Have washed and rinsed the kuditdit throughly, and the paria cut accordingly (thinly sliced "widthwise"):
Here is the finished product so to speak. I don't have the step-by-step photographs because it's a simple dinengdeng process any Ilokano can do. Just boil water first and add/dilute bugguong juice, put in some slice of onions for an added aroma. If available around, add in some sagpaw (add-on, any broiled or fried fish or meat will do, dried fish and shrimps are great, too). Here, I added grilled native chicken meat. Boil the sagpaw for some time, then add the kuditdit. Boil for some minutes to tenderize it and for its natural essences to ooze out and blend with the broth. And then the paria. Do not overcook, and do not undercook, the paria so as to moderate its bitterness.
The end result is just so comforting and refreshing!
Bitterness and mushroomy flavor blending with bugguong and the grilled meat, it's a gorgeous concoction you can't refuse to taste even if you may not that comfortable with bitter food:
This one dish so tempting for you to have second and more helpings of steamed rice:
Come. let's eat, please, I'm hungrier by the minute!
More
dinengdengs:
As per Ilokano way, kuditdit is always best paired with bitter veggies and paria tops it. And so with my bountiful harvest of this wonderful fungus, I'll have the venerable bittermelon as its partner. Here, indulge with me in this yet another gustatory experience, nay, an adventure if you may.
And so, this is it, pancit, the kuditdit:
And these are here parias in the mix:
Have washed and rinsed the kuditdit throughly, and the paria cut accordingly (thinly sliced "widthwise"):
Here is the finished product so to speak. I don't have the step-by-step photographs because it's a simple dinengdeng process any Ilokano can do. Just boil water first and add/dilute bugguong juice, put in some slice of onions for an added aroma. If available around, add in some sagpaw (add-on, any broiled or fried fish or meat will do, dried fish and shrimps are great, too). Here, I added grilled native chicken meat. Boil the sagpaw for some time, then add the kuditdit. Boil for some minutes to tenderize it and for its natural essences to ooze out and blend with the broth. And then the paria. Do not overcook, and do not undercook, the paria so as to moderate its bitterness.
The end result is just so comforting and refreshing!
Bitterness and mushroomy flavor blending with bugguong and the grilled meat, it's a gorgeous concoction you can't refuse to taste even if you may not that comfortable with bitter food:
This one dish so tempting for you to have second and more helpings of steamed rice:
Come. let's eat, please, I'm hungrier by the minute!
:::::
- Dinengdeng, glorious dinengdeng!
- Dinengdeng/inabraw, more, once more
- Dinengdeng once more, because one can live in dinengdeng alone
- "The Dinengdeng Debate: Authencity and Cuisine"
- Dinengdeng a bunga ti singkamas, jicama fruit stew
- Dinengdeng bunga ti singkamas a naalseman iti palali
- Dinengdeng a sabunganay, banana blossom stew
- Dinengdeng a mais, white corn stew/soup
- Dinengdeng a marunggay with kaggo, marunggay leaves and clam soup
- Langka/jackfruit and pallang/winged bean dinengdeng
- Dinengdeng a saba! banana/plantain stew
- Karabasa & utong, squash goodies and string beans stew
- Fresh veggies for dinengdeng in casantolan
- Dinengdeng nga aba, stewed taro leaves/stems/roots
- Kalalaki nga alukon, "male" alukon
- Dinengdeng with tinapa (smoked mackerel)
- Dinengdeng with fried paltat
- Dinengdeng nga uong-mais ken uggot-marunggay, wild mushrooms and marunggay leaves
- Saluyot and rabong variation--with bulong-sili, kalunay and utong
- Buridibod a kamangeg nga addaan pallang ken kalunay sa nasagpawan tinapa
- Red/purple katuday
~~~~~
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