My daily dinengdeng continues with this medley of fruit, flower, and seed. Stewed in bugguong, with minimal broth to produce a rather dry but succulent and delicious dinengdeng.
Young (green) langka (anangka, jackfruit), alukon flowerettes, and young utong beans. These make a perfect dinengdeng, as these photographs attest:
Surely a pleasure to even just behold. What more if you have to partake it with your steaming rice?