Dinengdeng buridibod nga paltong (Stewed Long Beans Tops with Fried Fish-Native Ilocano Dish). Dinengdeng or inabraw is a native ilocano dish where different native/local vegetables are combined flavored with fish bagoong plus fried or grilled fish.
Bell pepper cheese or bell pepper cheese stick is the favorite of the kids at home. Bell pepper is one of the healthiest vegetables.
Pinakbet or Pakbet originated in Ilocos Region. It is a dish of mixed vegetables like ampalaya (bitter gourd), sitaw (long beans), talong (eggplant), okra, and kalabasa (squash). The Ilocano way of cooking pinakbet uses fish bagoong sauce instead of bagoong alamang. I also add patani in it to have a better aroma and to make it tastier. Sometimes, when I cook litson kawali, I set aside some slices to mix with my pinakbet the following day. For the recipe of my litson kawali, click here (Litson Kawali Recipe). Here’s the Ilocano style pinakbet or pakbet…
Tortang talong is my family’s all-time favorite breakfast paired with simple fried rice. As an Ilocano who normally plants vegetables in the backyard…this dish is always present at least once a week in our menu.
Ginataang kalabasa at sitaw with alimasag (Squash, Long Beans and Crabs with Coconut Milk). Ginataang kalabasa at sitaw is one of the most famous ginataan (dish with coconut milk) dish for us Filipinos.
Dinengdeng Buridibod nga Marunggay, Bungon/Alukon ken Katuday. Buridibod is the term we, Ilocanos, use when a dinengdeng or inabraw (Ilocano, soupy dish with mix of different kinds of vegetables plus fried or grilled fish, flavored with bagoong or fish sauce) uses kamote (sweet potato) as the main ingredient.
Dinengdeng na bunga ng singkamas o dinengdeng ken sinamapalukan nga bunga ti lingkamas or in English, it can be translated as stewed jicama or yam bean or Mexican turnip fruit.
Dinengdeng nga alukon wenno bungon para kadagiti dadduma nga Ilocanos. But in my province, we call it bungon. For the Tagalogs, they call it himbaba-o and in English it’s called birch flower.
Chopsuey is a Filipino-Chinese dish of mixed vegetables like broccoli, cauliflower, green beans, sweet peas, carrots, celery, red or bell pepper and cabbage.
Dinengdeng nga Kardis. It is called kardis among Ilocanos, “kadyos” for the Tagalogs and pigeon pea or red gram or Congo peas in English. I tried searching the internet about the scientific name and it’s Cajanus Cajan.
