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.

My all-time favorite dinengdeng, bunga ng singkamas jicama fruit. It’s best when mix it with fresh and young tamarind fruit and saluyot or jutes.

Click here for my recipe of dinengdeng na bunga ng monggo.
Click here for my recipe of dinengdeng na alukon.
Click here for my recipe of dinengdeng na bunga ng malunggay.

first harvest of our lingkamas/singkamas

Ingredients:
fried fish (espada/bulong unas)
1/2 kg. bunga ng singkamas – cleaned and washed well
1/4 kg. long beans/sitaw – cut into 2 inches long
6 slices of fried “espada” fish
1 bundle of saluyot leaves
8-10 pcs. young tamarind fruits (bunga ng sampalok)
1/4 cup fish bagoong sauce
pinch of magic sarap
2 & 1/2 cups of water

Procedure:
1) Let the water boil then add the bagoong, fish and magic sarap.
2) Add the singkamas and long beans then simmer for about 8-10 minutes or until singkamas becomes tender.
3) Add the saluyot and simmer for about 3-4 minutes.
4) Add the sampalok and simmer for 2-4 minutes.
5) Ready to serve with steamed rice. Enjoy.