This isn't really on
my top list of vegetable dishes, but Nepot would crave for this once in a
while. I'd rather have pinakbet or pakbet instead of this bulanglang or
diningding thing. But I learned one thing from
my mom on cooking this. It has to be used with rice wash (hugas bigas). And it should be the last wash. Bulanglang ang tawag dito sa timog
katagalugan (Southern Luzon), at Diningding naman sa parteng Hilaga ng Luzon
(Northern Luzon) where it is more common.
Bagoong or anchovy paste or sauce is used in this. It is considered as
the main flavoring for diningding. But
it is still best eaten when served really hot!
Ingredients and
Procedure:
4 cups rice wash
Okra
Squash
String beans
Upo
Eggplant
Ampalaya
Ginger (pressed)
Onion (peeled and
quartered)
Bagoong (anchovy
paste or sauce), according to taste
A handful of dried
anchovies (dilis)
Bring the rice wash
into a boil with ginger, onion and the dried anchovies. Slowly add in the vegetables from the hardest
to softest. That means squash should be first and okra will be the last. When
all vegetables are tender, but not soft, add in the bagoong (according to
taste). Serve hot!
