A Taste of Home: Daludal with Bitter Gourd, Eggplant, and Fried Fish

Nothing captures the essence of traditional Filipino home cooking like a simple vegetable dish prepared with love and care. Daludal, also known as taro root stem or runner, is one of many indigenous vegetables to which I feel a strong connection. Its earthy flavor and texture complement other fresh garden vegetables such as bitter gourd and eggplant. The addition of fried fish, which imparts a deep, savory flavor, perfectly captures the dish's flavor, simplicity, and healthfulness.

Daludal, with its tender yet slightly crunchy stem, carries a mild flavor that easily absorbs the seasoning of the dish. When cooked, it has a soft bite that blends beautifully with the slight bitterness of ampalaya and the creamy texture of eggplant. This combination creates a melody of flavors: the earthy daludal, the gentle bitterness of ampalaya, and the subtle sweetness of eggplant.

When fried fish is added, the magic occurs. The natural flavor of fish dissolves into the broth transforming a simple vegetable mix into a tasty, umami-rich meal. Whether you use bangus, tilapia, or another fresh catch of the day, the fried fish elevates the dish to a filling and tasty feast.

Ingredients

-2 cups daludal (taro root stems/runners), peeled and sliced into 2–3 inch pieces
-1 medium bitter gourd (ampalaya), sliced into thin half-moons
-9 eggplant (talong), cut into bite-size pieces
-2 medium fried fish (tilapia, bangus, or any firm white fish), cleaned and fried until golden
-1 medium onion, chopped
-1 ½ cups water or fish broth
-2 tablespoons fish sauce (patis) or to taste

Cooking this dish is as comforting as eating it.

Cooking Method

Prepare the broth
Bring a pot of water to a boil and add sliced onion. Let it simmer until the onion has softened and released its flavor.

Cook the daludal
Add the daludal (taro stem or runner) to the pot and cook until slightly tender.

Add the fried fish
Drop in the fried fish while the broth is boiling to infuse the soup with its savory taste.

Season the broth
Add fish sauce to taste and let it boil for a few more minutes.
Add the vegetables

Stir in the eggplant and cook until nearly done.

Finally, add the ampalaya (bitter gourd) and let it cook just until crisp-tender.
Finish with flavor
Season with salt and a pinch of MSG (if desired). Please give it a gentle stir and turn off the heat.

When served with hot rice, this dish brings back memories of family gatherings and rural kitchens. It's the kind of meal that reflects gratitude and simplicity, showcasing how the most memorable flavors are created with only the best ingredients and classic recipes.

Daludal with fried fish, bitter gourd, and eggplant is more of a culinary delight for me than a favorite vegetable dish. It is a warm embrace of the flavors that shaped my childhood, a celebration of Filipino culture, and a reminder of my roots. Each mouthful represents a journey back home.