Dinengdeng

Dinengdeng
Dinengdeng is an Ilocano boiled vegetable with bagoong na isda dish. You can use any native vegetables except kangkong and pechay. No to carrots, cabbage, broccoli or anything Baguio and Western vegetables. Not like the bulanglang and utan which are boiled and seasoned with salt.

Dinengdeng Recipe

Dinedeng is seasoned with bagoong na isda and sweetened with kamote.


Ingredients:

2-3 tbsp. bagoong na isda.
1 small size kamote, cubed
1 big bowl of combination but not limited of the following vegetables
kalabasa, cut into wedges
okra, cut into wedges
upo, cut into wedges
ampalaya, cut into wedges
eggplant,cut into wedges
sigarillas,cut into wedges
sitaw. cut into 2” lengths
saluyot tops, leaves
camote tops, leaves
malunggay leaves
squash tops, leaves, flowers
bamboo shoots, sliced, boiled
grilled or fried fish, sliced crosswise
salt

Cooking Procedure:

Dilute bagoong na isda in 1 to 2 cups of water, strain in a sheave and pour solution in a casserole bring to boil and simmer for 3 to 5 minutes, remove all scams that rises. Add in kamote cubes and simmer for another 2 to 3 minutes. Add in all the vegetables, vegetables that will require longer time to cook at the bottom and leafy vegetables at the top. Add more water if necessary. Season with salt if required. Simmer until vegetables are cooked but firm. Top with grilled or fried fish and keep covered for a minute. Serve hot.


See other Ilocano Vegetable Soup Recipes; 

Dinengdeng na Saging na Saba 
Buridibud a Parda ken Malaga 
Ginisang Gulay with Pritong Samaral 
Sugpo at Upo Buridibud 
Malaga ken Marungay, Samaral at Malungay 
Dinengdeng with Inihaw na Tilapia 
Dinengdeng with Inihaw na Bangus 
Buridibud, Dinengdeng a Alukon ken Patani 
Dinengdeng with Beef Soured with Tamarind 
Dinengdeng, Labong, Saluyot at Sigarillas 
Dinengdeng, Green Leafy Version 
Upo, Tabungaw nga Buridibud 
Saluyot at Labong 

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