dinengdeng once more, because one can live in dinengdeng alone

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:

Pallang, tarong, marunggay, with grilled fish.
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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). 
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Utong, patani, kardis, marunggay leaves, with grilled bangus.
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Utong, okra, singkamas (jicama) fruit, with grilled fish. Photo from Pasuquin, Ilocos Norte FB Page.
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Utong, kabatiti, with clams. Photo by Leilanie Adriano
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Alukon flowerettes, with dried fish.
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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).
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