dengdeng a dengdeng

And so it came to pass, that this week I consumed more dinengdengs, cooking more, dengdeng a dengdeng, and eating more.

This is kabatiti tops and flowers and saluyot with gasagas or narnar (shucked tukmem [clam] meat):


Kabatiti and utong with uong:


Uong with marunggay:


Kabatiti with grilled bangus:


Not my cooking, this is a dinengdeng from Kalapaw, which promises “a taste of Laoag,” in the food court of SM Baguio City; it’s utong, paria, okra, tarong and saluyot with shredded bangus fillet, cooked but with a minimal digo (broth):


What a bliss, what a blessing!

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