dinengdeng, glorious dinengdeng!

I'm a typical Ilokano who can't live without dinengdeng, come share my passion...

various authentic, exotic, ilokano pinakbets

Concoction or variations of this kind of exotic Ilokano dish, of this ever ubiquitous vegetable stew...

sinanglaw? paksiw? which?

What do you prefer, Vigan-sinanglaw or Laoag-paksiw? What about pinapaitan and singkutsar?

unnok/ginukan, freshwater shellfish

Want some unnok soup or ginukan bugguong?

baradibud a tugi, lesser yam vegetable stew

Tugi, for some, is only meant to be boiled and eaten simply as is. But for me, it's an indispensable ingredient for yet another hearty Ilokano dish...

Showing posts with label Visayan Food. Show all posts
Showing posts with label Visayan Food. Show all posts

6/22/2012

kardis, kadyos, pigeon peas

6/22/2012  , , , , , , , , , ,  6 comments

Dinengdeng a kardis with saluyot. [Photo from Sikat ang Camiling]
Kardis (kadyos, pigeon pea, also called "pusi" in Ilocos region when dried), is an important vegetable legume all throughout the Philippines, in either its young pod or its dried seeds.It is the "K" in the popular KBL dish in the Visayas, the kadyos-baboy-langka combination of a dish of boiled pork knuckles and/or hocks. Ilokanos simply make the young pods and seeds into a dinengdeng with leafy greens or other legumes. The pusi is also simply boiled (pinablad) with meat or dried fish, like balatong or other beans.

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