My dad loves to cook, as all of you already know, and being a true blue Ilocano, Ilocano delicacies of course are one of his specialties. Good thing I have mastered his cooking skills over time. :)
One of the Ilocano delicacies that I can cook perfectly is Dinuyduy. :p It's basically a mashed squash soup. :D It's a perfect appetizer. It may also be paired with any fried dishes like pork, chicken, and fish. It's even perfect for children who are picky eaters especially when it comes to vegetables.
Dinuyduy
Ingredients:
Preparation and Cooking Procedures:
Cut the bagnet into bite-sized chunks, deep fry, and set aside.
Since we already have the meat cooked, we can start with sautéing. In a pan over medium heat, add the garlic and cook until golden brown.
Add in the onions and cook until they become translucent.
Add in the squash and mix well.
Add the fish paste making sure not to stir it in. Let it simmer for couple of seconds until the fish paste evaporates. This way we can get rid of the fishy taste and smell.
Add the pork cubes and mix well until the cubes are dissolved.
Pour in the water and add pepper to taste. Squash is naturally sweet but for some kinds that just taste bland, sugar (2-3 tsp) may also be added in to give the soup a sweet touch.
Cover pan and let it simmer for 10-15 minutes, or until the squash slices become mashed.
You may also use a masher or the back of the ladle to mash the squash.
Add in the malunggay leaves, cover pan, and let it simmer for 3 minutes.
Transfer the soup in a clean bowl and top with bagnet.
Dinuyduy is a perfect way to warm your tummies up. My family also pairs it with fried daing na bangus and steamed rice. Jaoey, who is not so into veggies, also loves eating Dinuyduy by pouring it over his rice.
One of the Ilocano delicacies that I can cook perfectly is Dinuyduy. :p It's basically a mashed squash soup. :D It's a perfect appetizer. It may also be paired with any fried dishes like pork, chicken, and fish. It's even perfect for children who are picky eaters especially when it comes to vegetables.
Dinuyduy
Ingredients:
 3 cloves garlic, chopped
1 medium sized onion, chopped
2 Knorr Pork cubes
 1/2 kilo squash, sliced malunggay leaves |  6 tbsp fish paste (bagoong) Lechon Kawali for toppings3 tbsp cooking oil 4-5 cups water black ground pepper to taste |
Preparation and Cooking Procedures:
Cut the bagnet into bite-sized chunks, deep fry, and set aside.
Since we already have the meat cooked, we can start with sautéing. In a pan over medium heat, add the garlic and cook until golden brown.
Add in the onions and cook until they become translucent.
Add in the squash and mix well.
Add the fish paste making sure not to stir it in. Let it simmer for couple of seconds until the fish paste evaporates. This way we can get rid of the fishy taste and smell.
Add the pork cubes and mix well until the cubes are dissolved.
Pour in the water and add pepper to taste. Squash is naturally sweet but for some kinds that just taste bland, sugar (2-3 tsp) may also be added in to give the soup a sweet touch.
Cover pan and let it simmer for 10-15 minutes, or until the squash slices become mashed.
You may also use a masher or the back of the ladle to mash the squash.
Add in the malunggay leaves, cover pan, and let it simmer for 3 minutes.
Transfer the soup in a clean bowl and top with bagnet.
Dinuyduy is a perfect way to warm your tummies up. My family also pairs it with fried daing na bangus and steamed rice. Jaoey, who is not so into veggies, also loves eating Dinuyduy by pouring it over his rice.
More recipes HERE :)
kriskamarie sweetnothings.kriskamarie
kriskamarie 
kriskamarie
3 Blogger Comments
delicious and very healthy foods!
ReplyDeletefirst time i've heard of this dish and I think I love it! bookmarked! :)
ReplyDeletethanks so much for sharing this healthy and delicious dish over at Food Friday, sis
yummyyyyyyyyyyyyyyyyyy and it makes me drool and hungry :-) Miss eating malunggay leaves :-) Dropping by from last week's Food Friday :-)
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