Dinengdeng Recipe

Dinengdeng or inabraw is a Filipino vegetable dish that originated from the Ilocos region in the Philippines. It is composed of different vegetables that are usually grown in one’s backyard. This dish has a similarity with bulanglang and laswa; the obvious difference of Dinengdeng is the use of fried or grilled fish. Another notable difference is the addition of “bagoong isda”.

Aside from being healthy, this dish is also easy to prepare. You should be ok as long as you know how to fry (or grill) fish and boil vegetables. What variety of fish can you use? Any variety of fish can be used; I typically do bangus (milk fish) and tilapia. On the side note, even though the fish is cooked, I recommend cooking it for a few minutes with the vegetables in order to add more flavor to the dish.

When grilling milk fish, make sure that the scales are not removed. This will prevent the fish from sticking in the grill. You can either grill the milk fish in one piece or slice it first before grilling. The second option always works well for me.

Have you tried having this dish lately? What do you like most about it?

Try this Dinengdeng recipe and let me know what you think.

Dinengdeng

Dinengdeng Recipe

Ingredients

  • 1 whole milk fish, sliced and grilled
  • 2 to 3 cups malunggay (moringa) leaves, cleaned
  • 2 cups squash flower
  • 12 to 15 pieces small to medium sized okra
  • 1 bundle string beans, sliced into 3 inch pieces
  • 2 pieces medium ampalaya (bitter gourd), cored and sliced
  • 2 to 3 tablespoons bagoong isda (unprocessed fish sauce)
  • 1 knob ginger, sliced
  • 2 medium tomato, chopped
  • 1 medium onion, chopped
  • 3 cups water

Watch the cooking video:

Cooking Procedure

  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. Stir.
  4. Add okra and string beans. Stir and add the ampalaya. Cook in medium heat for 7 to 10 minutes.
  5. Put-in the squash flower and malunggay leaves. Cook for 3 to 5 minutes.
  6. Add the grilled milk fish. Let it stay for 3 to 5 minutes to add flavor to the dish.
  7. Serve. Share and enjoy!

Number of servings (yield): 6

  
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Comments

  1. edward lee says:

    dinengdeng looks yummy and healthy ! thanks for sharing the recipe .
    i wonder if “talbos ng kalabasa ” maybe used here instead of the malunggay . i have plenty of talbos ng kalabasa in my backyard and don’t quite know what to do with them . suggestions , anyone ?

  2. Wow it looks good. Thank you for posting the recipe. I haven’t had this for more than 20 years since I migrated. My mom is from the north and does it differently. She uses fried galunggong.
    I love fried galunggong only when its freshly cook. It brings out the flavor when its still hot from the pan. ONce it gets cold Its almost bland to me. To make use of the rest of the galunggong, my mom uses it for dinengdeng. So its like a re-run but with a twist and it works.
    You forgot to include the “saluyot” on the recipe.

  3. alfredo dizon says:

    thank you for sharing i love denengdeng its my favorite dish