Dinengdeng ng Ilocano Recipe
Dinengdeng, which is also called "Abraw" or "Inabraw", is a "bagoong" based soup dish made primarily of vegetables, where bagoong is a sauce produced from the fermention of fish or other types of seafood.
To prepare dinendeng is to simply boil water in a pot, season with bagoong sauce and then add the vegetables followed by the grilled or fried fish or meat. Variations of this dish depends on what type of vegetables you want to use and what kind of fish or meat you want to add. The most common vegetables used in this dish are those that can be grown natively in one's own garden and backyard such as jute leaves, pods and leaves of the marunggay, leaves and fruits of bitter melon, calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, eggplant, okra, winged beans, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes. Grilled fish or meat is the original combination of this dish since frying was not yet introduced in the pre-Spanish times. Also, the secret ingredient of this dish is to always include jute leaves (saloyot) in your dinengdeng recipe to thicken the soup.
Dinengdeng is a regional Filipino dish that originated in Ilocos regions. History of this dish can be traced during the pre-colonial period of Philippine history when boiling, roasting, and grilling where still the most common methods of cooking. The Ilocanos who migrated in the northern part of the Philippines are skilled and talented in so many ways and some prominent names of Ilocano ancestry are Jose Burgos, Juan Luna, Carlos P. Garcia, Carlos P. Romulo, Ramon Magsaysay, Ferdinand Marcos, Freddie Aguilar, Robert "Bobby" Jaworski, Robin Padilla, and Jessica Soho. When it comes to culinary skills, no doubt, they know how to prepare the best recipes in the country. In fact, a lot of the authentic and popular Filipino recipes were made by the Ilocanos and dinengdeng dish is one of those dishes.
Dinengdeng Ingredients @ comment #4
Dinengdeng @ comment #4
Dinengdeng @ comment #5
Greeny dinengdeng with grilled tilapia, saluyot (jute leaves), sitaw (green beans), and winged (sigarelyas).
Variation: Dinengdeng with pasayan (shrimps), sabunganay (banana heart) and saluyot (jute leaves).
Awesome! This photo speaks a thousand words...lots of possibilities in cooking dinengdeng.
Dinengdeng ng Ilocano Ingredients:
1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
3 cups water
Dinengdeng ng Ilocano Cooking Instructions:
In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. Adjust seasoning according to taste. Serve hot!
You can use other fish and seafood like tilapia, shrimp or shellfish.
You can also use or add other vegetables like sweet potato and malunggay fruits.
Leave a Comment:
i cant wait.. proud to be an ILOCANA..
da best nga tlga nagruna diningdeng
dont miss the "bagoong isda" sa mga ingredients nyu kasi yung ang nagdadala ng sarap.. :)
makapagluto nga nito bukas.. :)
+ 100000000 points.
I sometimes cook dinengdeng here and my hubby likes it.
"Thank you" for sharing us your cooking procedure. A+++ and recommended!
Last to put the talbus ng kalabasa or bulaklak...Put MSG to enhance the taste!