ulo ti tilapia

Fish head, yeah. And it’s fried. And then it’s boiled right in fish sauce broth. Slowly, to extract its flavor, its essence, to meld with the thickening soup. And then the vegetables are put in to join the simmering fried fish head. Brought to a little boil to mildly cook the veggies, just a brief kind of blanching the fruits and leaves, to retain crispness, succulence, color, texture….

Which results to this–another dinengdeng, with the ulo ti tilapia–you’ve got here alukon, utong, pallang, patani, snow peas, kalunay:


kardis, alukon, sabong-karabasa, kalunay

Mangantayo manen! come, let’s eat, once all over again, share with me this another dinengdeng, this bugguong-flavored quartet of usual but exquisite Ilokano vegetables.

This is a pretty of veggies in that it has legumes (kardis), blossoms (alukon and karabasa), and greens (kalunay), stewed in fine bugguong essence and graced with dried shrimps (kuros):