Dinengdeng, Labong, Saluyot at Sigarillas
Here is another version of the Ilocano dinengdeng with labong, saluyot and sigarillas ingredients. Dinengdeng is a dish of boiled vegetables flavored with bagoong na isda and topped with grilled fish. Usually dinengdeng is made up of assorted vegetable that are available at backyard gardens of most Ilocano homes in the countryside.
Using labong is considered as s special for dinengdeng. Labong is the young shoot of a bamboo sliced thinly crosswise and pre-boiled. For the Ilocanos labong is best cooked with saluyot, the fibrous texture of labong is compensated by the slimy texture of the leaves of saluyot.
If you do not like saluyot, it can be ommitted or substituted with any leafy vegetables.
1/4 k. labong, sliced, parboiled
2 bundle saluyot leaves, trimmed, coarsely cut crosswise
2 bundle sigarillas, cut into wedges
2 pcs. grilled alumahan or any other fish
4 tsp. bagoong isda
2 medium size tomato, quartered
1 small size onion, chopped
In a casserole bring to a boil 1 to 2 cups of water. Dilute bagoong na isda in 1 cup of water, strain in a sheave and pour in solution and simmer for 3 to 5 minutes, remove all scams that rises. Add in labong, onion and tomato, simmer for 3 to 5 minutes. Add in saluyot and sigarillas cook for another 3 to 5 minutes or until vegetables are just cooked. Season with salt if required. Top with grilled fish and keep covered for a minute. Serve hot.
See other Ilocano Vegetable Soup Recipes;
Dinengdeng na Saging na Saba
Buridibud a Parda ken Malaga
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, Green Leafy Version
Upo, Tabungaw nga Buridibud
Saluyot at Labong
See other boiled vegetables recipe:
Utan ug Buwad