Dinengdeng

aside from the kapampangans, i think our ilocano locals

have the most gastronomically wealthy sense of taste.

i just had one of the best lunches here in camiling.

prepared the old fashioned way.

boiled organically grown vegetables.

seasoned with so much love.

as interactive as eating crabs,

the malunggay fruit (bunga ng malunggay)

among the ensemble of

sitaw, bataw, okra, ampalaya, talong, kalabasa, saluyot,

kamote, kamatis, plus your char-grilled bangus (milk fish),

and the secret ingredient--

the mighty and savory bagoong halubaybay is a total rockstar!

and the only way to celebrate its goodness (and nutrients)

aside from eating it with bare hands,

is to run your teeth through the green pod's squashy and tasty meat.








































yum!

:-)