Dinengdeng
Dinengdeng or Inabraw is a dish of the Ilocano people it is similar to 
pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.
The dish contains the following vegetables: jute leaves, the pods and leaves of the horseradish tree, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, kabatiti gourd, string beans and shoots, talinum, chayote squash and shoots, chili peppers, banana blossoms, corn, West-Indian pea blossoms, tabungaw gourd, winter melon, eggplant, okra, winged bean, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.
Some add leftover fried fish, or other meats, to the dish.
Ingredients
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1 whole milk fish, sliced and grilled
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2 to 3 cups malunggay (moringa) leaves, cleaned
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2 cups squash flower
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12 to 15 pieces small to medium sized okra
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1 bundle string beans, sliced into 3 inch pieces
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2 pieces medium ampalaya (bitter gourd), cored and sliced
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2 to 3 tablespoons bagoong isda (unprocessed fish sauce)
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1 knob ginger, sliced
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2 medium tomato, chopped
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1 medium onion, chopped
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3 cups water
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Cooking Procedure
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Bring water to a boil in a large cooking pot.
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Add the ginger, onion, and tomato. Cook covered for 5 minutes.
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Pour-in the bagoong isda. Stir.
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Add okra and string beans. Stir and add the ampalaya. Cook in medium heat for 7 to 10 minutes.
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Put-in the squash flower and malunggay leaves. Cook for 3 to 5 minutes.
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Add the grilled milk fish. Let it stay for 3 to 5 minutes to add flavor to the dish.
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Serve. Share and enjoy!
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