Monday, October 10, 2005

The blossoming of foodporn

One of the stars in the universe of Ilocano vegetables. Perfect for a sour type of dinengdeng. Remove the sticky stamen (which resembles matchsticks) and soak a handful in salt and water while preparing to prevent oxidation. Put a tablespoon or two of bagoong Pangasinan in two cups of boiling water, simmer for a few minutes then strain. Heat back the bagoong broth, add a pack of tamarind powder or sinigang sa sampalok mix or dried kamias (bilimbi). Rinse the banana blossoms plus a handful of saluyot leaves and plunk into the broth until cooked but firm.


Anonymous the bee said...

Oh my, this is really lovely, it's startling... the photo I mean. Would be great cooked in gata too, don't you think?

10/10/2005 06:12:00 PM  
Anonymous sky said...

The Bee: Yep, cooked in gata with lots of chili! Lovely.

10/12/2005 09:02:00 AM  

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