Archive for Food
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- Note that subject should lean towards the immigrant experience of Filipinos.
- It is my favorite food, of all time, of anything!
- The longer that you preserve it, the better (So, you won't even have to worry about getting it stale- never! In fact, at one time, my Nanay Aning bought a huge can of buro and I was making sure it would last me for a year and miraculously, it did - even better, actually heavenly!)
- It is what it is: fish and rice - both cheap and easy to buy in the Iloko region of the Philippines
- The immigration won't confiscate it as long as you declare it - unless you have a stop over in Hawaii and chances are, the people who are working there are Ilocanos who are also in great need of such buro supply, so there might be buro MIA case for you.
- Where else on this land of fried chicken, RAGU and pasta will you ever buy buroby the tin can? Nowhere - so why not buro for pasalubong!
- In a pot, pour 6-8 cups of water. Season with bay leaves and whole pepper corns. Add the tongue. Let boil for 10 minutes then take out the tongue. Scrape the hard skin covering. Once cleaned, put back and let boil until tender. It took me 45 minutes to tenderize the pork meat. When done, drain the broth and slice the tongue. Keep the broth for the sauce.
- Meanwhile, fry the potatoes until brown. Set aside when done.
- Saute the garlic, onion and sliced tongue. Wait until the meat has turned brown.
- Add the carrots, followed by the mushrooms. Stir fry for about 5 minutes.
- Pour the broth, tomato sauce and all the other spices. Stir well then let boil.
- Simmer for 5 minutes before serving with the fried potato mojos and rice on the side.
As pictured the dish looked authentic and was presented very threadbare and meager, which is characteristically Ilocano. Though not visually appetizing to anyone used to the elaborate and artistic culinary presentations, I am sure that this is one yummy dinengdeng that was even made more special because it was cooked outside Ilocandia shores. I christened her version as 'dinengdeng for the terminally single' because it has papaya as a major ingredient, a medically proven contraceptive, and even some believe has anaphrodisiac effects when consumed in large amounts. For her version of dinengdeng, Princess also used string beans and jute leaves with the papaya.
Dinengdeng, or inabraw is a Ilocano dish or a method of cooking vegetables that is a staple within Ilocano circles yet not widely known in other areas of the Philippines. A very distant cousin of pinakbet, the only similarity is that they are both bagoong-based dishes that makes use of easily accessible vegetables. Pinakbet has more ingredients and much more elaborate in preparation compared to dinengdeng. The dinengdeng ingredients vary depending on what is available or in-season (meaning cheap).
1. In a pot boil sliced tomatoes, onions, bagoong monamon or any sagpaw or sahog (a non-vegetable ingredient). Use 2-3 cups of water and the amount of bagoong according to desired taste. I usually use one teaspoon for every cup of water. For sahog, Ilocanos usually use leftover meat or fish. Also common are tiny shrimp called ‘kurus’, grilled fish, or any dried fish.
2. After the tomatoes melt, put the vegetables one by one. Start with the hardest vegetable in your chosen vegetable medley. There are popular combos but technically, any edible root, leaves, bean or fruit that will taste good together can be thrown into the pot. Pick any 3 or more in-season vegetables. Keep in mind that dinengdeng is usually better half-cooked and prepared just enough for one meal. Like any vegetable dish, dinengdeng is best consumed immediately after cooking.
MOST POPULAR COMBOS
Set 1: patola, dahon ng kalabasa and sitaw
Set 2: malunggay, papaya and sitaw
Set 3: gabi tubers, sitaw and sabiddukong
Set 4: saluyot, bamboo shoot and alukon
- half-cup brown sugar (or adjust according to taste,)
- 1/3 cup Datu Puti vinegar (it has to be this brand if you want authentic taste)
- 1 cup water
- 2 spoonfuls of all purpose starch diluted in 1/4 cup water
- 3-5 siling labuyo (pepper), chopped
- freshly ground black pepper
- 1 full red onion, finely chopped
- 1 tablespoon salt (garlic salt is optional)
- In a bowl mix together the brown sugar, water, black pepper, and salt. Mix until the sugar and salt grains melt.
- In a deep saucepan, put a few drops of cooking oil. Pan fry the onion until translucent.
- Then pour the mixture into the sauce pan. Let boil.
- After it boils put the siling labuyo and diluted starch into the mixture. Whisk continuously until it boils and thickens.
- Finally, pour the vinegar into the thickened mix. (You may add water to adjust to desired thickness and taste.)
- Your sauce is ready. Set aside and start frying your fish balls.
- 1 cup vinegar
- 1 spoon white sugar
- 1/3 teaspoon salt
- 1-2 siling labuyo, optional
- 2 spoonfuls of lemon or calamansi juice
- 1 spoon chopped red onion, fresh