Dinengdeng: A Filipino Vegetable Dish

Dinengdeng: A Filipino Vegetable Dish

Contents

• Ingredients
• Instructions
• Tips and Variations
• FAQs
• Comparison Table: Dinengdeng vs. Pinakbet

Dinengdeng, also known as Inabráw, is a traditional Filipino vegetable stew originating from the Ilocos Region in the Philippines. It is characterized by its savory, earthy flavor, derived from fermented fish sauce (bagoong isda), and features a variety of vegetables, often paired with grilled or fried fish. It is a healthy, hearty dish typically served with steamed rice.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 1 whole milkfish (or any fish of choice), sliced and grilled or fried
• 2 cups malunggay (moringa) leaves, cleaned
• 2 cups squash flowers
• 12-15 pieces okra
• 1 bundle string beans, sliced into 3-inch pieces
• 2 pieces ampalaya (bitter gourd), cored and sliced
• 2-3 tablespoons bagoong isda (fermented fish sauce)
• 1 knob ginger, sliced
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 3 cups water

Instructions

1. Bring water to a boil in a large cooking pot.
2. Add the ginger, onion, and tomato. Cook covered for 5 minutes.
3. Pour in the bagoong isda and stir well.
4. Add the okra and string beans, followed by the ampalaya. Cook on medium heat for 7-10 minutes.
5. Add the squash flowers and malunggay leaves. Cook for an additional 3-5 minutes.
6. Place the grilled or fried fish into the pot. Let it simmer for 3-5 minutes to infuse flavor.
7. Serve hot with steamed rice. Enjoy!

Tips and Variations

• Fish Alternatives: You can use other fish like tilapia, galunggong, or tuna.
• Vegetables: Feel free to add or substitute vegetables such as jute leaves (saluyot), moringa pods (malunggay), or sweet potato leaves.
• Bagoong Substitutes: If bagoong isda is unavailable, patis (fish sauce) can be used, though the flavor will differ.
• Serving Suggestion: For added crunch, serve the fish separately on top of the vegetables instead of simmering it in the broth.

FAQs

What is the difference between Dinengdeng and Pinakbet?

Dinengdeng is more soup-like and uses a variety of vegetables cooked in a bagoong isda broth, while Pinakbet is drier and typically includes less liquid.

Can I use other meats instead of fish?

While fish is traditional, some variations include leftover meats like bagnet (crispy pork belly) or even fried chicken for added richness.

How long does Dinengdeng keep?

Dinengdeng can be stored in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Comparison Table: Dinengdeng vs. Pinakbet

Related guides

• Filipino Chopsuey Recipe
• Ensaladang Talong (Filipino Eggplant Salad)
• Ginataang Gulay: A Complete Guide to Filipino Vegetables in Coconut Milk
• Ginataang Kalabasa

Sources

• Dinengdeng - Wikipedia
• DINENGDENG ILOKANO Dinengdeng, also known as inabráw …