This is one most favorite Ilokano dish, a dinengdeng consisting a flower and a fruit and that's all that matter. Karabasa. Kabatiti. These two bring forth sweetness, literally sweet from the blossom's floral nectarines (that's nectar, honey!), and the pod's natural sugars in there. Sweetness that is further enhanced and defined by the Ilokano bugguong to concoct a unique dinengdeng broth so delicious, rich, comforting.
The cooking:
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Naluton!
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More dinengdengs:
- 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
- Dinengdeng a kudet (kuditdit) ken paria, bracket fungus with bittermelon
- Dinengdeng a bunga ken uggot ti karabasa, squash fruit and shoots stew
