In this episode: paoix makes dinuldog. A squash soup with bacalao best pour over white rice.

Ingredients:
1 buttercup squash diced
1 cup coconut milk
3 cups chicken broth
1/2 lb bacalao diced
2 inch gingerroot pounded

1. Combine chicken broth, coconut milk, ginger and squash in a pot and bring to a boil. Lower medium heat and simmer for 20 minutes until squash is soft.
2. Add the bacalao and continue to simmer for another 10 minutes. *EDIT* NOTE: Bacalao can be extremely salty so you can either wash it or boil it first before using.
3. Mash the squash to the side of the pot with a wooden spoon to thicken the soup.
4. Simmer for a 2-3 more minutes until the soup has combined and serve.

Eat Filipino Food!

4 Responses to “Dinuldog”

  1. Rochelle says:

    You washed the bacalao first, right? It tends to be very salty.

  2. nana says:

    lami ni pares sa lechon kawali pao!!!!! g.gutom na nuon ko…

  3. Jade says:

    Dinuldog is usually eaten during Good Fridays…we eat that every good friday…No pork or beef meat…we don’t put baclao or whatever…or fish…serve it with the dried fish on the side…

  4. Dee says:

    Wow! That looks delicious! I can’t wait to try making my own.

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