And here we come again, and what else but to indulge yet again on
dinengdengs, I can't help it, really! This is sweet indulgence, and if this is some kind of an addiction, I'm a willing victim, I oblige, me, a bugguong lover.
And here are more of the recent beloved
dinengdengs that I lovingly made and faithfully enjoyed:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_305OjfgbL_7PCHU4Xy07QIHgbH2f_lpd1g_saRm16OfyDLEZx-dCu8GdcLwFu9qhpE7t1K9ebjKnyBivVc7UOx9uMCdxrFIuzXyXYRey8csVawYcRdpxhf1zShgqSEoYVjUYoOO5Phi6/s400/dinengdeng0001+copy.jpg) |
Pallang, tarong, marunggay, with grilled fish. (Click on photo for a larger view) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9U-V1VpoTPavuzUO2mWu6mjRC_L63Tay84Sle9ULt4eUjP74uX97FXf7nVhcMjaKFjD13-0o-ILBqCUpI9vfHWQ4TNbuL7T5V72hIyQT326S8YHX6sDkPN91bPBWy9B3a_Kz2zSgAMzyz/s400/dinengdeng0002+copy.jpg) |
This really is a medley! You have there a unique black utong (string beans), patani (lima/broad beans), kardis (kadios, pigeon pea), and kalunay (local spinach or amaranth). (Click on photo for a larger view)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGlRQpnoQR4KiEDmO003bvXus2ncv0TFeTpDxRMSbCrB0JnH5nOKyZK2ylFAXcyIWd-bjGsnCxzShCwe5GFkoPf9eYc_CToqbW-3sCNpH1aFb5bQXvF5D8t_PD1F8fZ-L2zvRbejCVwbr/s400/dinengdeng0003+copy.jpg) |
Utong, patani, kardis, marunggay leaves, with grilled bangus. (Click on photo for a larger view)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX5BMMU60r5c-YbdVjyPqmEO0_0wn-wnwI9C6pj2LgCxXVAkXEqzGkwH-xswkGBYwrP5kXpMIblZT-SPmgQeNOm1HrvWvKxpGeUIRGT6aYoUylTddPTMexUT1SdBlLyfE6X7Cl7zowLHR/s400/dinengdeng0004.jpg) |
Utong, okra, singkamas (jicama) fruit, with grilled fish. Photo from Pasuquin, Ilocos Norte FB Page. (Click on photo for a larger view)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqJwo0csuZdcVeddMJa3ye1OKXIjySTXP2LGwhczVzXmx5qOtOAF1Z0S3lG2xXc0BDVaXksKIJMMCbxN2A9iO0agD31uXf1tBKnfabTzbwpa3oVieWdmETFFA5Bz4yeSqfaitroyB9to6/s400/dinengdeng0005.jpg) |
Utong, kabatiti, with clams. Photo by Leilanie Adriano (Click on photo for a larger view)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsNrB2DmoXTlbpZukcZF49qYfPNA12_7lvfPfAYb_eHnlaDUXCgtYl4P6XUATeii5kK8oE-vzxDtnG2wVOvhPOlmgt0TOtKt58s8VyzTNLNzuc8D0c0gVnuj3NyhD8ThyLooM2szy7pPU/s400/dinengdeng0006+copy.jpg) |
Alukon flowerettes, with dried fish. (Click on photo for a larger view)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15bmxodiNO6F8xNk9R7E-ZOPolYYFGqbHUzhRTmo2B-uR7pxb2kzD4Bmfm3h3qDYTrSiiKoq1KLplLAK7d5NVunkNLl99-LsnnpXVna-eKGTtvfAlLOnnpRfHc1mRlC7BmvPqCJcLd4O8/s400/dinengdeng0007+copy.jpg) |
Aba (gabi, taro) stalks, leaves and root stewed with lots of crushed ginger to make it spicier. I added a little cane vinegar to sour it. If available, use fresh young tamarind fruit, or green mango, or pias (kamias). (Click on photo for a larger view)
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Yummy Pinakbet! My Fave! Appreciate you posting, great blog. Please keep writing
ReplyDeletenagimassen kabsat. subukem tay rabong ken saluyot, sagpawwam ti tinunu nga uko ken ipus ti bangus.
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