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 and at times kamote cubes or wedges is also added to add a bit of sweetness to the dish. 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. This will add a texture on the broth of the dish. Dinengdeng and buridibud are cooked without the usual Ilocano aromatics. Both are simply boiled with bagoong na isda and best topped with grilled or fried fish. Here is the recipe of my Tabungaw nga Buridibud. Enjoy.
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
Dilute the bagoong na isda in 2 to 3 cups of water. Strain in a sheave and pour solution in the casserole. Bring to boil and simmer for 2 to 3 minutes. Remove all scams that rises. Add in the kamote and simmer for another 3 to 5 minutes or until it start kamote to disintegrate. Add the upo and tomato. Simmer for 6 to 8 minutes or until the upo is cooked but firm. Add salt to taste and top with grilled or fried fish. Keep covered for about 1 to 2 minutes. Serve immediately with rice.