Dinengdeng (Dinengdeng (inabraw))
Overview
Dinengdeng, also called inabraw, is a vegetable soup of the Ilocano people in the northwest of Luzon in the Philippines. Water is brought to the boil with sliced ginger or onion and seasoned with bagoong isda, a fermented anchovy sauce that gives the broth its salty, earthy flavour. Vegetables from the garden go in according to how long they take to cook, such as squash, eggplant, okra, long beans, bitter melon, squash flowers and finally moringa or jute leaves. Pieces of grilled or fried fish are added at the end, and the leftover fish from yesterday's meal is often used. It is eaten as a main dish with rice.
History
Dinengdeng is one of the everyday dishes of Ilocano cuisine and comes from the Ilocos Region of northwestern Luzon, where households grow many vegetables and fermented fish is the main seasoning. It has many regional and seasonal versions, such as buridibod, made with sweet potato and moringa pods. It is related to pinakbet, which uses similar vegetables with much less liquid.
Main ingredients
Moringa leaves, squash, okra, eggplant, bagoong, grilled fish. The soup is built on light fermented fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Pumpkin and squash soups · More soups from Philippines
Recipe
Method
- 1
Bring 1.2 l water to the boil with the ginger and the bagoong, then strain if you like.
- 25 min
Add the squash and cook for 5 minutes.
- 35 min
Add the eggplant, okra and beans and cook for 5 minutes.
- 4
Add the grilled fish, squash flowers and moringa leaves.
- 51 min
Cook for 1 minute and serve with rice.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
