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.
- 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
- Bring water to a boil in a large cooking pot.
- Add the ginger, onion, and tomato. Cook covered for 5 minutes.
- Pour-in the bagoong isda. Stir.
- Add okra and string beans. Stir and add the ampalaya. Cook in medium heat for 7 to 10 minutes.
- Put-in the squash flower and malunggay leaves. Cook for 3 to 5 minutes.
- Add the grilled milk fish. Let it stay for 3 to 5 minutes to add flavor to the dish.
- Serve. Share and enjoy!