Buridibud Recipe

Photo Credits: overseaspinoycooking.com


Dinengdeng a Alukon ken Patani. I have been longing to try a version of dinendeng or buridibud using the combination of alukon, patani and some eggplant. Alukon is a small tree that is endemic to Ilokanos in Northern Luzon it is also named alucon, himbabau and alibagbag and some other names on different parts of the country.

The green worm like flowers is used in many Ilokano recipes. This is the first time I cooked this dinengdeng combination, I just followed my Ilokano instinct to come up with this version of dinengdeng or it may be more appropriate to call in buridibud because I used kamote roots to give texture to the broth. Buridibud is a variation of dinengdeng where diced kamote or sweet potato is added to thicken up the broth. Here is the recipe of my Buridibud, Dinengdeng a Alukon ken Patani.


  • 1 bunch alocon flowers, trimmed
  • 2 cups, patani, young lima beans, peeled
  • 1 medium size eggplant, peeled, sliced into thin strips
  • 1 small size kamote, peeled, diced
  • 2-3 tbsp. bagoong na isda
  • 1 medium size tomato chopped
  • 1 small size inion chopped
  • grilled or fried fish
  • salt


  1. Dilute bagoong na isda in 3 to 4 cups of water. Strain in a sheave and pour solution in a casserole.
  2. Bring to boil and simmer for 2 to 3 minutes. Remove all scams that rises.
  3. Add in the diced kamote and simmer for another 3 to 5 minutes or until it start to disintegrate.
  4. Add the onion, tomato and patani. Simmer for 8 to 10 minutes or until patani is cooked.
  5. Add in the eggplant and continue to cook for 1 to 2 minutes.
  6. Add salt to taste.
  7. Now add in the alukon flowers and cook for another 2 to 3 minutes.
  8. Top with grilled or fried fish and keep covered for a minute.

Serve hot and Enjoy =)

Credits to: overseaspinoycooking.com