Dinengdeng with Inihaw na Isda, Inihaw na Samaral

Dinengdeng with Inihaw na Isda, Inihaw na Samaral
Dinengdeng with Inihaw na Isda, Inihaw na Samaral. Dinengdeng is a simple Ilocano boiled vegetable with bagoong na isda dish. It is usually made up of a medley of garden vegetables that are in season. Kinds of vegetables are usually the vegetables mentioned on the folk song Bahay Kubo, no Baguio vegetables, like cabbage, carrots, coolly flower, ect. The combination of vegetables is limitless, use any vegetables that are available at the time of cooking.

Dinengdeng with Inihaw na Isda Recipe

Dinengdeng is usually topped with grilled fish, or sometimes fried fish, but mostly grilled fish. It is a healthy vegetable dish, except perhaps for the extra salty bagoong which Ilocano love. 

The recipe below is just a guide, there are no hard rules on the quantity and type of vegetables used. The grilled fish topping may not be the grilled samaral on the recipe, any inihaw na isda is suitable. 

Here is the recipe of my Dinengdeng with Inihaw na Isda, Inihaw na Samaral. 

Ingredients: 

1 big bowl of combination but not limited of the following vegetables 
malunggay fruits, skinned, cut into 2” lengths strips 
malunggay leaves, removed from stem 
upo, cut into wedges 
eggplant, skinned, cut into 2” lengths strips 
sigarillas, trimmed, sliced diagonally 
2 medium size samaral, grilled 
2-3 tbsp. bagoong na isda 
1 small size onion, chopped 
1 medium size tomato, chopped 
salt 

Cooking Procedure: 

Dilute bagoong na isda in 3 to 6 cups of water, strain in a sheave and pour solution in a medium size pot bring to boil add in the onion and tomato, simmer for 3 to 5 minutes, remove all scams that rises. Add in all the vegetables, vegetables that will require longer time to cook at the bottom and cook for 3 to 5 minutes or until half cooked.

Dinengdeng with Inihaw na Isda Cooking Procedure

Now add the leafy vegetables at the top and cook for another 1 to 2 minutes or until vegetables are just cooked but firm, do not overcook. Season with salt if required. Top with the grilled samaral and keep covered for a minute. Serve hot. 

See other Ilocano Vegetable Soup Recipes; 

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