we usually use baguk (shrimp paste) when we have this, but for the dinengdeng version of this dish we use the bagoong ilocano (fish sauce/puree) that the northern provinces are famous for. man, that stinks like hell, but there’s nothing quite like the taste of it. i’m sure if you cook that in your apartment, your neighbors will call 911 to report a rotting dead body 😀
i used to hate vegetables. i used to hate them with a passion. i guess it’s because as children we were forced to eat them, and so they took a negative image as far as i was concerned. i started eating them in college, right about the time i went on a drastic diet. since then, they were hated no longer. in fact, i’ve developed quite a taste for kangkong, camote tops, and squash blossoms. there’s one i still don’t like though – ampalaya (bitter gourd/bitter melon). it’s supposed to be one of the best in terms of nutritional value, but the bitter taste still turns me off. so everytime we have pinakbet (mixed vegetables cooked in fish paste), i usually leave the ampalaya slices out. i get most of the string beans and the squash instead, sometimes the okra (lady fingers), and of course the shrimp and pork bits too.