Saturday, 26 November 2011

Buridibud ni Nanang Ko (My Mama’s Vegetable Soup)

One of the perks of growing up in the town of Tabuk in the province of Kalinga is that I and Frederick enjoyed a lot of freshness :  fresh air, fresh water, fresh vegetables, fresh fish, fresh meat.  My siblings and I, and my husband Frederick and his brother too, had a healthy childhood.  We had healthy food and also organic. Some of the fruits and vegetables were harvested from our own backyard or farm. We also had, chicken, duck, tilapia, and other fishes.  Vegetables and fruits sold in the wet market mostly come from the mongers’ own backyard garden or from their own farms. Shells like kappu, leddeg, agurong, bisokol are harvested from lakes and rivers in our town.

Yes, dinner always consist of low-calorie, low-fat, low-sugar, though sometimes high in sodium (I believe that salty food is part of Ilocano’s culture- take the bagoong and aramang  as examples), is still generally healthy.  Just don’t let my father cook, otherwise, we will be having a deadly meal, high-calorie, high-sodium, and very high in fat specially saturated fat.  Yes, he loves pork, fatty pork at that.  And that is what we – my father, my sisters, and I, have in common. So mama or our Lola Paring does the cooking most of the time.  Mama cooks vegetables, like pinakbet, ginataan, or dinengdeng, she also makes sure that her veggie dish comes with meat or fish.  And one of those veggie dish I like is buridibud.

Buridibud is an Ilocano soup dish that belongs to the dinengdeng/inabraw category.  It’s main ingredient is kamote (sweet potato) and other backyard  vegetables like tarong (eggplant), bulong ken bunga marunggay (moringga leaves and fruits), sabong ti karabasa (squash flowers), okra, etc. And it’s main seasoning of course is buggo-ong.  She serves it with tinuno nga bangus weno tilapia (charcoal grilled milkfish or tilapia)
Here is my Mama Tessie’s recipe

Ingredients :

Kamote (sweet potato), cut into wedges  - 2 large pieces
Tarong (eggplant), sliced into wedges - 3 medium
Bulong ti Marunggay (moringga leaves) – as desired
Buggu-ong (fermented fish sauce) - 4 tbsp or to taste
Water – 500 to 750 ml
Tilapia or bangus (milkfish) – charcoal grilled (optional)

Cooking Procedure

1.  Put the water and bagoong in a pot. Bring to a boil
2.  Add the kamote and tarong and let it boil until the kamote is soft enough to be mashed.  Mash only a few.
3.  Add the bulong ti marunggay and grilled fish and let it simmer for a few minutes. Remove from fire and serve.

Serve over steaming rice.  I often mix some soup on my rice and drizzle it with a little sugar :-) yummy

Makes 6 servings . Here’s the estimated Nutritional values per serving based on the ingredients used. This computation does not include the values for the grilled fish

Calories :  48 kcalTotal Fat:  0.38 g.
Cholesterol   :  0 mg.Saturated fat   :  0 g.
Protein   :  2 gDietary fiber   :  1.25 g.
Sodium :  773   g.Carbohydrate   :  6.9 g.

- foodformylove(26November2011)

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