Throwback from 2013, here’s bunga ti singkamas (jicama fruit or pod) again, after my singkamas buridibod, now, we’ll have dinengdeng a singkamas a naalseman iti palali, soured with palali fruit (also called catmon in Tagalog and Visayas regions).
I prefer to sour singkamas pods, usually with young tamarind fruit. But this time, I’ll try it with the equally sour palali, since I can’t find any juvenile salamagi fruit around:
Cleaned, it’s ready:
I boiled the palali first in the bugguong broth, I put in some tinapa (smoked galunggong) flakes as a sagpaw (add-on):
And then the singkamas pods:
Cooking the pods should be as quick as possible to retain its succulent crispness and beautiful green hue and texture:
There, it’s an incredibly good dinengdeng, the flavors are phenomenal and awesome, enhanced by the smoky and fishy tinapa and that aromatic red onion. all made possible by the magic of bugguong:
‘Maykayon, mangantayon, come, let's eat! Bring on that steaming rice!
More singkamas and palali dishes:
I prefer to sour singkamas pods, usually with young tamarind fruit. But this time, I’ll try it with the equally sour palali, since I can’t find any juvenile salamagi fruit around:
Cleaned, it’s ready:
I boiled the palali first in the bugguong broth, I put in some tinapa (smoked galunggong) flakes as a sagpaw (add-on):
And then the singkamas pods:
Cooking the pods should be as quick as possible to retain its succulent crispness and beautiful green hue and texture:
There, it’s an incredibly good dinengdeng, the flavors are phenomenal and awesome, enhanced by the smoky and fishy tinapa and that aromatic red onion. all made possible by the magic of bugguong:
‘Maykayon, mangantayon, come, let's eat! Bring on that steaming rice!
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More singkamas and palali dishes:
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