More on my unending daily dinengdeng escapade, here’s my latest medley of vegetable fruits, leaves and roots. These are plain and simple dinengdeng. No sagpaw or add-on. Just cooked in bugguong and that’s all, with little ginger and onions. The veggies, freshly gathered, are sweetly crisp but succulent.
This is papaya with marunggay, I love this dish and I prefer it with more ginger as I want the broth more spicy and aromatic:
Ube with marunggay, for a starchy dinengdeng delight:
And this is ube with pallang–the pallang is cooked quick to retain texture, color, and its sweetish crispness:
More! Surely we’ll have more.