A FEW years back, not so way back, going to the market found so many items which could not be bought in the chains and which were less expensive than the same.
One of the items which we found when last on a tour of the wet market was the tiny eggplants and various leaves of different veggies which most Ilocanos use to make the inabraw.
Much of the Ilocano regions make one version or another of that most appreciated of dishes: The dinengdeng or the inabraw.
Time was when this was a poor man's dish. These days, I don't know about that. With emphasis on health, ny favorites of all favorites is the bulong-bulong dish of the Ilocanos.
This is a version which holds for all leaves and flowers of any kind of veg.
For example:
1. one bunch of sayote shoots
2. one bunch of mallunggay shoots
3. one bunch of sitaw shoots
4. pme bimch of ampalaya shoots
5. one bunch of squash shoots
6. one bunch of camote shoots
7. one bunch of banana or oyster mushrooms
8. and if desired, other shoots which you like.
9. a few shrimps, or a grilled fish
10. a flavoring of local bagoong or arrmang
11. a bit of ginger
12. a few scallions
13. a few tomatoes for sweetness
REMEMBER, DINENGDENG/INABRAW is any combination of any and all kinds of veggies.
As we all know, looking at the components, this is no longer a poor man's dish. Look at the components. If each of these components cost 20 php each and you have a fish to go with it, and the other components the dish could easily cost more than 200 php and the leaves will shrink when cooked.
Of course, when it comes to flavor, it is unbeatable, and if you are really hungry it will take just one person to finish the entire thing. (joke only)
The Ilocanos are the souls of frugality and thrift.. When the world was young, one could pick up all these things from the backyard. Alas, the world is no longer so, and one must buy all of these in the wet market.
Even the cooking is thrifty. just lay the ginger, scallions, tomatoes, and a clove of garlic at the bottom of your pot. Bring (if you use rice washing called 'arasaw ti bagas' it adds a touch of flavor to the broth.) about two cups of liquid to a boil. When the liquid is boiling, put some in a bowl and spoon a largish tablespoon of munamon fish bagoong into the boiling broth. If the bagoong is well made, the bones will separate from the flesh and you will strain out the bones. Pour the flavored broth into the pot and bring again to a boil. Lower all the veggies and put a piece of pork belly or bagnet, or grilled fish on top. You may also make it all veggies.
When the veggies have wilted, it is ready to be served. That is one advantage of going to the wet market, for no where will you find a chain supermarket selling all of these wonderful goodness.
Time was when you could pick these veggies from your backyard. Not anymore, Josephine. But at least you can buy them form the wet market. At least you can still grown sayote in your yard.
Have this dish ready when you need a wonderful veggie dish, especially for the holidays.
Bon appetit!