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One of the best foods that Ilocano can serve is Dinengdeng with katuday flowers. A Katuday is a perfect for a salad serve. It is a perfect dish serve for lunch time that primarily tagged as Ilocanos vegetable food, blanched and tossed with baggoong, couple of tomatoes, Lasona a kind of vegetable leaf and onions. Dinengdeng is a perfect appetizer for all the vegetarian who wants to have a good diet for a good food.
The featured food is mostly known and used for the name “Flower Vegetable” but it can be also made into a hearty dinengdeng along with other greens.
Yes, although some may not relish with its distinct taste but mild bitter-sweetness, a dinengdeng-gourmand will just simply adore the katuday in its bagguong-charmed veggie soup.
This is my dinengdeng with katuday, we’ll have here utong, okra, paria and bilonak (alugbati), with bits and pieces of tinapa (smoked galunggong fish), boiling in its nutritious essence, its bubling bagguong broth fusing cozily with the veggies and wafting a peculiar Ilokano aroma intensified by the smokiness of the tinapa.
They secret to a truly delicious and delightful dinengdeng is its crispness and succulence of not being overcooked to a bland mash. The cooking should just be quick but sure. This should be particularly noted when a katuday is in the mix because it needs just a few minutes to be done. Try it and dinengdeng will surely satisfy your meal delight.