Monday, 30 April 2012

Inabraw nga Alukon, patani, ken Cardis

 © Fresha-licious:  Inabraw nga Alukon, patani, ken Cardis

I’ve mentioned in my post yesterday that my in-laws (Mama Glo and Papa Tim) came to Singapore for a 2 ½ days visit, haven’t I?  That’s why, we’ve decided to dedicate this week’s posts to my in-law’s home-cooking.  The recipes we’ll be posting for this week are Mama Glo’s.  Other Ilocano delicacies made by some of Frederick's relatives will also be posted.  These dishes were prepared and cooked during my husband's  vacation in Tabuk.  I actually "demanded" that he take photos of the dishes his parents and relatives cook while he's there.  Good thing he did :-)

Aside from showcasing my in-law’s recipes, our objective is to show the world the Ilocano’s provincial style cooking at its best.  We aim to give our readers a glimpse of  what and how an Ilocano that lives in a rural part, of the Northern Luzon looks like (though Tabuk is already declared as a City)

In most Ilocano homes, there is no day in a week where dinengdeng / inabraw is not served as part of a meal.  It’s one of those staple dishes that anyone can whip up any time and any day due to its simplicity. Like most home-cooks in the northern part of Luzon, dishes usually involves the use of salty seasonings, like patis (fish sauce) and bug-goong / bagoong (fermented salted fish) and backyard vegetables.  It may sound and look like rustic, (rural remember?) but in the province, when it comes to cooking, the taste always comes first before the appearance, presentation, nor the aroma.  Some may look and smell like gross and stomach-revolting, BUT, don’t pass judgments just yet, these dishes are delicious and most of the time extremely healthy.  Our ka-ilyan / kababayan (our townmates ;-) ) enjoy fresh and organic foods that is regarded as expensive luxury in urban cities, specially in the first world countries.  So be envious!  Our town folks may not enjoy gourmet foods but they feast everyday on healthy organic foods, fertilizer & pesticide free, and most of the time free-of-charge as they just pick their vegetables from their own backyards and farms.

So we are starting with this dinengdeng / inabraw nga alukon, patani, kardis, and kamote tops. What is dinengdeng / inabraw? It's an Ilocano vegetable dish that make use of any available vegetable that an Ilocano can find from his/her backyard and farm or even from anywhere where vegetation is present, then seasoned with buggoong / bagoong (fermented salted fish) or patis (fish sauce) for some who are allergic to buggoong / bagoong like me.  You can check our previous post on dinengdeng / inabraw by clicking here.   In this recipe, Mama Glo made use of leaves (uggot ti kamote), legumes (patani and kardis), and flowers (alukon) 

Uggot ti kamote refers to the young leaves of the sweet potatoes.   Patani refers to the lima beans.

 © Fresha-licious:  Patani (Lima beans)

Kardis in Ilocano or Kadyos among the Tagalog refers to the pigeon pea, also known as red gram or Congo peas in English. It’s scientific name is Cajanus cajan .

 © Fresha-licious:  Kardis / kadyos (Pigeon Pea)

 Alukon is a green squiggly worm-like vegetable that refers to the flower of the himbabau tree (Broussonetia Luzonica) We have this plant in our backyard in Tabuk.  It is a very tall slim tree that in order for us to harvest the flowers, we have to ask a tree climber (no one among my siblings including my father can climb hehehe) to cut the branches of the tree so we can pick its flowers.

 © Fresha-licious:  Alukon (himbabau blossoms)

Here is Mama Glo's recipe :

© Fresha-licious:  Inabraw nga Alukon, patani, ken Cardis
Click Dinengdeng  for more dinengdeng / inabraw recipes



Patani (you can peel its skin if you like or leave it as is)

Kardis / kadyos
Uggot ti kamote
Bagoong sauce (fermented salty fish)
Ripe Tomatoes (optional)


Cooking Procedure:

  1. Place water in a pot bring to a boil.  The amount of water will depend on how soupy or dry you want your dinengdeng / inabraw
  2. In a bowl, place the bagoong sauce with some of its fermented fishes.  Add boiling water then mash the fish to separate the meat from the fish bones.  Pour the bagoong into the boiling water excluding the fish bones.  Add in the onion and ginger and tomatoes (if desired).  Let it simmer.  

The amount of bagoong  to be used depends on your taste preference.  Just be careful not to make it too salty

  1. Add the kardis and patani and cook them until they are half-cooked.  
  2. Add the alukon and let simmer until it is cooked
  3. Remove the dish from fire and add the kamote tops.  Let the heat of the dish cook the leaves.
You can actually add fried or grilled fishes (tilapia, catfish, or milkfish) for additional flavor.  Serve with steamed rice and enjoy

For me, I enjoy my dinengdeng / inabraw with rice and sprinkled with a spoonful of sugar. Yumm!!!

 © Fresha-licious (30April2012)


  1. I love your recipes but have a hard time reading them as the background you chose is confusingly making my eyes cross-eyed when reading. It would be a tremendous improvement to Chang the background to a plain one.

  2. Background very confusing to read recipes

  3. I love your recipes but have a hard time reading them as the background you chose is confusingly making my eyes cross-eyed when reading. It would be a tremendous improvement to Chang the background to a plain one.

    1. thanks for pointing that out ninj. we'll see what we can do about the background :-)