Overseas Pinoy Cooking

Buridibud Ilocano Vegetable Recipe Buridibud Ilocano Vegetable Recipe, made up of Upo, Malungay and Kamote Roots Buridibud is a variation of dinengdeng, it is simply boiled with bagoong na isda and best topped with grilled or fried fish. Buridibud is usually cooked with a choice of vegetable, like upo, malungay and other leafy vegetables or any other similar type of vegetables or in combination, and diced kamote roots, which give sweetness and add texture on the broth.  Ingredients: 1 medium size upo (tabungaw), sliced into thin wedges 1 big bowl malungay leaves 2 medium size kamote roots, diced 3 medium size tomato, chopped 2 medium size onions, sliced 2-3 green long chillies 1/4 cup boneless bagoong na isda, diluted in 1/2 cup water grilled or fried fish, sliced crosswise salt

Dinengdeng with Inihaw na Isda, Inihaw na Samaral . Dinengdeng is a simple Ilocano boiled vegetable with bagoong na isda dish . It is usually made up of a medley of garden vegetables that are in season. Kinds of vegetables are usually the vegetables mentioned on the folk song Bahay Kubo , no Baguio vegetables, like cabbage, carrots, coolly flower, ect. The combination of vegetables is limitless, use any vegetables that are available at the time of cooking. Dinengdeng is usually topped with grilled fish , or sometimes fried fish , but mostly grilled fish . It is a healthy vegetable dish, except perhaps for the extra salty bagoong which Ilocano love.  The recipe below is just a guide, there are no hard rules on the quantity and type of vegetables used. The grilled fish topping may not be the grilled samaral on the recipe, any inihaw na isda is suitable.  Here is the recipe of my Dinengdeng with Inihaw na Isda, Inihaw na Samaral.  Ingredients:  1 big bowl of combination but not limi

Dinengdeng na Saging na Saba. Unripe plantain banana to genuine Ilocano can be cooked into Dinengdeng . Beside making saging na saba as Minatamis na Saging or Nilagang Saging , plantain banana or saging na saba can be cooked as “ulam” or viand.   Of course we have been adding plantain bananas to out Pochero , Nilaga and other Pinoy food . But our Dinengdeng na Saging na Saba uses unripe plantain banana. Other vegetable ingredients are the same with your usual vegetable ingredients on your Dinengdeng recipes. Cooking is also the same with any other dinengdeng recipes. Here is the recipe of my Dinengdeng na Saging na Saba , Enjoy. Ingredients: 3-4 saging na saba, unripe plantain banana, peeled, trimmed. 1 big bowl of combination but not limited of the following leafy vegetables with upo and talong. malunggay leaves, removed from stem upo, skinned, cut into wedges sigarillas, trimmed, sliced diagonally patola, skinned, sliced crosswise drie

Buridibud a Parda ken Malaga . Buridibud is an Ilocano vegetable dish. It is made up of combination of native vegetables cooked with kamote or sweet po tato and flavored with bagoong na isda . Buridibud is usually topped with grilled or fried fish. The pungent aroma of the bagoong na isda compliments the flavours of fresh vegetables and the sweetness and texture of the kamote .  The vegetables combinations may be made up of whatever native Ilocano vegetables that are in season or whatever available at the time of cooking. Check out some of the buridibud and other Ilocano vegetable deish that we have in the archives, just click the link list below. Dinengdeng na Saging na Saba   Ginisang Gulay with Pritong Samaral   Sugpo at Upo Buridibud   Malaga ken Marungay, Samaral at Malungay   Dinengdeng with Inihaw na Tilapia   Dinengdeng with Inihaw na Bangus   Buridibud, Dinengdeng a Alukon ken Patani   Dinengdeng with Beef Soured with Tamarind   Dinengdeng, Labong, Saluyot a

Ginisang Gulay with Pritong Samaral . It has been some time since I last cook a Pinoy vegetable dish made up of a medley of vegetables native to the Philippines . This vegetable dish ingredients include talong, sitaw and sigarillas . For the leafy vegetable ingredients I also add talbos ng kamote, kangkong and talbos ng salutyot. This could have be a good dinengdeng topped with inihaw na Malaga , but I was not having time to grill the fish in charcoals so I ended up cooking it as Ginisang Gulay with Pritong Samaral . Here is the recipe of my Ginisang Gulay with Pritong Samaral . Ingredients: 2 small to medium sized samaral 1 small bundle sitaw, trimmed, cut into 2” lengths 1 small bundle sigarillas, trimmed, sliced diagonally 1 small bundle, talbos ng kamote, trimed, separate stems from the leaves 1 small bundle, talbos ng kangkong, trimed, separate stems from the leaves 1 small bundle, talbos ng saluyot, trimed, separate stems from the leaves, leaves cho

Sugpo at Upo Buridibud . Buridibud is one of my favorite Pinoy vegetables dish , it’s a vegetable dish usually made up of Pinoy vegetables cooked/boiled with sweet potato or kamote and bagoong na isda , and topped with fried or grilled fish or fresh shrimp . When times are hard the vegetables may be just topped with daing na dilis or hibe . Click the links below to see the recipes of some of my Buridibud and dinendeng in the archives. Dinengdeng na Saging na Saba   Buridibud a Parda ken Malaga   Ginisang Gulay with Pritong Samaral   Malaga ken Marungay, Samaral at Malungay   Dinengdeng with Inihaw na Tilapia   Dinengdeng with Inihaw na Bangus   Buridibud, Dinengdeng a Alukon ken Patani   Dinengdeng with Beef Soured with Tamarind   Dinengdeng, Labong, Saluyot at Sigarillas   Dinengdeng, Green Leafy Version   Upo, Tabungaw nga Buridibud   Saluyot at Labong   Dinengdeng Cooking your favorite Pinoy vegetable dish is not limited to basic ingredients it would be good to tweak

Malaga ken Marungay, Samaral at Malungay. I just love samaral they are good for fish soup dishes, this my third samara fish soup dish . I have already in the archives tinowa and sinigang versions, this time it is the dinengdeng version. Dinengdeng is an Ilocano vegetable soup dish made up of medley of Pinoy vegetables topped with fish or seafood . Making today’s fish and vegetables dish Malaga ken Marungay, Samaral at Malungay is basically the same with the cooking of the traditional dinengdeng. For this recipe I have intentionally omitted the bagoong na isda ingredients which most Ilocanos would prefer as seasoning, instead I used just salt to for seasoning this will keep the flavors simple not overpowering the flavors of the fist and the vegetables. I did added also some leeks or spring onions and some ginger to cut the fishiness, the resultant dish is now cross of dinengdeng and tinowa . Here is the recipe of my fish and vegetables soup dish Malaga ken Marung

Dinengdeng with Inihaw na Tilapia . I could not help it, I have to post another dinengdeng version that I cooked using upo and katuray that I have bought from my recent trip in Vigan . For this version I used inihaw na tilapia as topping. Cooking is still basically the same with all my previous posts of  dinengdeng , there is no hard rule on the quantity and type of vegetables that can be used for the  Ilocano dinengdeng . Any vegetables that are mentioned in the  Pilipino folk song Bahay Kubo  may be used.  It may not be very appealing compared to my other  dinengdeng  post but this one was truly good because of the young bottle gourd from  Vigan  that I used. Here is the recipe of  Dinengdeng with Inihaw na Tilapia . Ingredients: 1 big bowl of combination but not limited of the following vegetables malunggay fruits, skinned, cut into 2” lengths strips malunggay leaves, removed from stem upo, cut into wedges eggplant, cut into 2” lengths strips katuray flo

Dinengdeng with Inihaw na Bangus . With the Holiday Celebrations of meat overload dishes are over its time to return to a healthier vegetable and fish dish to start our New Year’s Resolutions, first on the list, to cut down on weight, yes I know this is one of the top New Year’s Resolutions of most of us foodies. For my first post for the year I could not think of a more appropriate vegetable and fish dish than the Ilokano and personal vegetable fish dish favourite, the Dinengdeng with Inihaw na Bangus . With the local pumpkin, kalabasa in bloom,  kalabasa florets  dominate the medley of seasonal vegetables of my  dinengdeng  dish topped with whole  inihaw na bangus . Here is the recipe of my special  Dinengdeng with Inihaw na Bangus . Ingredients: 1 whole milkfish, grilled 2 bunch pumpkin florets, stamen removed and trimmed 2 bunch alukon florets, trimmed 2 bunch sweet potato kamote tops, trimmed 1 bundle string beans, trimmed, cut into 2” length 1 bundle winged b

Buridibud, Dinengdeng a Alukon ken Patani . I have been longing to try a version of dinendeng or buridibud using the combination of alukon , patani and some eggplant . Alukon is a small tree that is endemic to Ilokanos in Northern Luzon it is also named alucon, himbabau and alibagbag and some other names on different parts of the country. The green worm like flowers is used in many Ilokano recipes. This is the first time I cooked this dinengdeng combination, I just followed my Ilokano instinct to come up with this version of dinengdeng or it may be more appropriate to call in buridibud because I used  kamote roots  to give texture to the broth. Buridibud  is a variation of  dinengdeng  where diced kamote or sweet potato is added to thicken up the broth. Here is the recipe of my  Buridibud, Dinengdeng a Alukon ken Patani . I ngredients: 1 bunch alocon flowers, trimmed 2 cups, patani, young lima beans, peeled 1 medium size eggplant, peeled, sliced into