alukon, langka, utong

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?

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