From the recipe collection
Dinoydoy
An Ilocano squash-and-vegetable dish cooked with ampalaya, garlic, and bagoong for a rustic ulam.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Heat oil and sauté garlic, onion, and tomato until softened.
- Stir in bagoong and cook briefly so it flavours the oil.
- Add the squash and water, then simmer until the squash becomes tender.
- Mash a few squash pieces against the side of the pot to thicken the sauce.
- Add sitaw and cook until tender-crisp.
- Add ampalaya last and simmer only until just cooked.
- Stop when the firm vegetables are tender but still distinct and the leafy ingredients remain bright; overcooking makes the whole dish soft and muddy.
- Taste, adjust saltiness with bagoong, and serve with rice.