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.
This dish is an original Ilocano and Filipino recipe. Sometimes when it’s available, I add paa ng baboy (kukod in Iloko, pig’s feet in English). I cook first the “paa ng baboy” for 40-60 minutes or until tender, set aside the pork stock then add it in my “ginisang kardis”. Click here for the recipe of ginisang kardis. When you want to cook it as dinengdeng or inabraw, (stew flavored with fish bagoong sauce or fermented, salted fish sauce), just mixed it with local vegetables like alukon or bungon, kalabasa or squash, katuday or any other local vegetables and grilled fish.
grilled fish (can be galunggong or bangus or tilapia)
2 cups of kardis or pigeon peas
a handful of katuday
1/2 kilogram kalabasa or squash
1/2 cup fish bagoong sauce
3 cups water
1) Bring the water to boil. Add the bagoong and kardis and let it boil and simmer for 20-30 minutes or until pigeon peas become tender.
2) Add the kalabasa and grilled fish and simmer for 5-10 minutes.
3) Add the katuday and simmer for another 2 minutes. Add a pinch of salt if desired and necessary.
4) Ready to serve with steamed rice. Enjoy! 🙂