Ilocano 104 (Bug-guong)

Since "Pedring" and "Quiel" wreaked havoc in the Ilocos Republic, there is a shortage on most of the usual ingredients for Ilocano vegetable dishes. I am writing this right now because I am so disappointed on my canteen-prepared lunch and I am craving for Ilocano food.




My Ma used to prepare delicious "pinakbet" (or pakbet) whenever we go home to the  province. I just miss the smell of ampalaya ("parya" or bitter gourd), talong ("tarong" or eggplant), okra (lady's finger) and sili ilocano (jalapeno?!?) slowly cooking in bagoong isda (or bug-guong). Whew! The technique is to put some sweet potato (camote) at the bottom of the pot, then top it with ampalaya, okra, ginger, tomatoes, lasona (shallots), inihaw na bangus (milkfish) and eggplant (the "ballusak" or round type)


  Put a little water and cook slowly. When the pot starts to emit some steam, put a little amount of hot water on the bug-guong and slowly pour. Kapoooow! Yummy to the max. Others can't take the smell though. Appreciating the smell and taste may take some years of training the nostrils and tastebuds.

The classic dinengdeng on the other hand is a mixture of vegetables-leaves, fruits and flowers. The protein may consist of any roasted fish or crab or shrimp. Never mix chicken! Ugh!

Halo-halo, sabi nga nila. But the basic ingredient is bug-guong.To cook dinegdeng, boil about 2 to 3 cups of water, put some tomatoes and lasona. Then slowly add the bagoong isda mixed with little hot water. Start adding the vegetables. If you have veggies that require longer cooking, like squash or camote or malunggay fruit (moringa), put them first. Then add the leafy ones like malunggay leaves, saluyot (jute leaves according to www.healthmad.com), sitaw (string beans), paltong (sitaw leaves), sabong karabasa (bulaklak ng kalabasa or squash flower), al-lukon (i don't have any idea on its scientific or English name), kalunay (local spinach) or camote tops. Oh heaven!

Below are the photos of veggies mentioned

moringa fruit

paltong

saluyot or jute leaves



kalunay



ballusak eggplant




















For the malunggay fruit, I love the Buridibod. Same procedure except that you already have to add grated camote (sweet potato) before mixing the bug-guong.

buridibod (topped with crab)

Wohooo! Mouthwatering!


All photos are from yahoo image


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