Diningding
Diningding is second to pinakbet in popularity in terms of the Ilocano food heritage (and that's according to me!) Both use bagoong to give a distinctive flavor, but the stronger taste obviously belongs to diningding. Hence, it only ranks below pinakbet (again, this is just my opinion).
How to prepare diningding
You can choose from the vegetables included in "Bahay Kubo" , perhaps modifying the dish by adding other seasonings, but you can't call it diningding if you don't have bagoong in your recipe. My dad's technique involves heating bagoong with garlic (no onion) and any previously fried or broiled fish (leftovers are fine), with just enough water to immerse the rest of your ingredients later on. When it boils, you can start adding your vegetables. The harder ones get in the pot first. The leaves come last.
Tips in cooking
Don't stir the bagoong in the water when it hasn't boiled completely or you'll end up with a very pungent bagoong soup. Wait for about two minutes before you start stirring to get a more delicate flavor.
You can sweeten your diningding by using sweet potatoes. Just be patient because you have to chop it so small that it almost melts in your concoction, becoming nearly undetectable if not for the taste.
Lastly, for the hypertensive Pinoy, try neutralizing the effect of sodium in your meal with more garlic.
How to prepare diningding
You can choose from the vegetables included in "Bahay Kubo" , perhaps modifying the dish by adding other seasonings, but you can't call it diningding if you don't have bagoong in your recipe. My dad's technique involves heating bagoong with garlic (no onion) and any previously fried or broiled fish (leftovers are fine), with just enough water to immerse the rest of your ingredients later on. When it boils, you can start adding your vegetables. The harder ones get in the pot first. The leaves come last.
Tips in cooking
Don't stir the bagoong in the water when it hasn't boiled completely or you'll end up with a very pungent bagoong soup. Wait for about two minutes before you start stirring to get a more delicate flavor.
You can sweeten your diningding by using sweet potatoes. Just be patient because you have to chop it so small that it almost melts in your concoction, becoming nearly undetectable if not for the taste.
Lastly, for the hypertensive Pinoy, try neutralizing the effect of sodium in your meal with more garlic.
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