bunog manen

Yep, bunog manen, yet again. And it’s always the same, simply delectable, stewed dry with lots of tomatoes, onions, garlic, ginger. The same, always a favorite.

For who can’t resist this? Rather tiny bunogs, and it’s more appealing to the eye and to the palate:

 

Bunog  cooking…

 

Irresistible sweet little bunogs:

 

And here’s another bunog, or rather birut–or is this tiny palilengs?

 

Whatever it is, it’s generic bunog, and it’s a perfect pulutan:

 

 

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liningta a tugi

A delicious boiled tugi (Dioscorea esculenta Lour) for merienda, what can I wish for? Maybe boiled kamotig. But for now, I’ll content myself with this. A tuber similar to kamangeg or buga, tugi is somewhat rare and not as common as kamote (sweet potato), kahoy (cassava) or ube (purple yam). I think it’s not commercially grown, only a handful of farmers culture it for their own consumption, either as a merienda or as a vegetable.

I just love its creamy sweet flesh, napukray, starchy delicious:

 

Washed tugi ready to be boiled:

 

Boiled tugi, simmered and dried in the pot:

 

Tugi goodness:

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