Grilling time yet again! I came upon freshly caught (from the Cagayan River) kurilaw (Netuma thalassina) by the roadside in Tuguegarao City and I bought a kilo and a half @ PhP120/kg. Gonna grill it and put it atop a dinengdeng. You know, grilled fish is best with veggies. It fuses a lot of flavor and aroma specially with dinengdeng, making the broth or soup doubly tasty. It’s a perfect enhancer for the bugguong-flavored stew.
Now, the photos–be sure to click on the images for a larger and more detailed look!
This is the proof: the inasar (tinuno) a kurilaw gracing a dinengdeng medley of pallang, bukel-patani, young abichuelas pods, and marunggay:
More salivating photos of thedinengdeng, to give you more idea just how sumptuous it really is, it’s popping right out of the monitor screen ready for your rice:
And this is my dinengdeng the next day, still with inasar a kurilaw–this is actually a buridibod made of bagas ti aba (taro) with utong and marunggay–enjoy the show of gastronomic force of an Ilokano staple veggie stew:
It’s a torture, I know. Please just indulge your longing eyes.