Upo, Tabungaw nga Buridibud

Tabungaw (Upo) nga Buridibud
Upo, Tabungaw nga Buridibud. Buridibud is a variation of dinengdeng. Diced kamote or sweet potato is the dividing factor between dinengdeng and buridibud. Dinengdeng is usually cooked with a medley of native vegetables boiled with bagoong na isda, at times kamote cubes/wedges is also added to add a bit of sweetness to the dish.

Upo, Tabungaw nga Buridibud

Buridibud on the other hand is usually cooked with a choice of vegetable like upo, malungay fruit and other leafy vegetables or any other similar type of vegetables or in combination and of course diced kamote. The kamote should be cooked until it start to disintegrate and this will add a texture on the broth of the dish. Dinengdeng and buridibud are cooked without the usual aromatics.

Upo, Tabungaw nga Buridibud Recipe


It is simply boiled with bagoong na isda and best topped with grilled or fried fish.

Ingredients:
Tabungaw (Upo)

2-3 tbsp. bagoong na isda
1 small size kamote, diced
1 medium size upo (tabungaw), sliced into thin wedges
1 medium size tomato chopped
grilled or fried fish, sliced crosswise
salt

Cooking Procedure:
Tabungaw (Upo) nga Buridibud - Cooking Procedure

Dilute bagoong na isda in 2 to 3 cups of water, strain in a sheave and pour solution in a casserole bring to boil and simmer for 2 to 3 minutes, remove all scams that rises. Add in kamote and simmer for another 3 to 5 minutes or until it start to disintegrate. Add upo and tomato, simmer for 6 to 8 minutes or until upo is cooked but firm. Add salt to taste and top with grilled or fried fish and keep covered for a minute. Serve hot.

Comments

  1. KaiDecember 14, 2007 at 3:02 PM

    Wow, this is the sort of names of vegetable dishes I've been hunting. Sadly, in Pangasinan we only have pakbet, and almost all others go unlabeled.

    We cook tabungaw sauteed with agamang (shrimp bagoong/alamang), I've never tried it with bagoong. It's a good variation to try.

    ReplyDelete
  2. UT-ManDecember 15, 2007 at 11:46 PM

    Kai,
    Buridibud is a regular dish during my childhood in Vigan, I am hopping to post more similar dish, If could source the right ingredients.

    ReplyDelete
  3. AnonymousApril 8, 2009 at 11:28 AM

    Hey ut-man, my wife is from Suyo, Ilocos Sur and I've been initiated to a variety of Ilocano foods including buridibud with malunggay fruits. If she cooks tabungaw, it's got to be batsu or plain dinendeng. I love those dishes!

    ReplyDelete
  4. ut-manApril 10, 2009 at 2:16 AM

    Hi Lee, We sure love vegetables, batsu is one of my all time favorite..

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more