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.

Buridibod is the term we, Ilocanos, use when a dinengdeng or inabraw uses kamote (sweet potato) as the main ingredient. In this “buridibod”, I mix long beans tops (paltong) and sweet potato (kamote). Its “sabaw/digo” is a little bit sweet because of the well-cooked sweet potato (naburbor nga kamote) and just the right amount of saltiness because of the fish bagoong. The aroma of the string beans tops (paltong) is evident which makes you eat more…of course if you are a native Ilocano and vegetable lover like me. You’ll love this dish if you have fascination eating dinendeng and buridibod. 🙂

Ingredients:
1 medium sized tilapia – fried
1/2 kg. paltong (long beans tops)
2 pcs. medium sized kamote – sliced into small cubes
1/4 cup fish bagoong
2 cups water
a pinch of magic sarap/vetsin

Instructions:
1) In a cooking pot, let the water boil then add the fish bagoong, fried fish and kamote. Simmer for 10-15 minutes.
2) Add the paltong and simmer for about 2-4 minutes.
3) Ready to serve with steamed rice.