Dinengdeng: Ilocano Vegetable Broth
Dinengdeng is a savory Ilocano vegetable dish, long beans, squash, eggplant and bitter melon simmered in a fermented fish (bagoong) broth, often with grilled fish on top.
About Dinengdeng
Dinengdeng is an Ilocano vegetable dish in a light broth seasoned with fermented fish sauce (bagoong isda). Vegetables such as squash, long beans, eggplant and bitter melon are cooked in the savory broth, often topped with grilled fish. It is a simple, healthy everyday meal.
Dinengdeng is an Ilocano home dish of vegetables simmered in a savory broth. Its flavor comes from fermented fish sauce, and it is often topped with grilled or fried fish. It is simple, healthy and eaten with rice.
Ingredient notes
- Fermented fish sauce (bagoong isda): the salty, savory heart of the dish.
- Squash, long beans, eggplant and okra: the common vegetables.
- Tomato and onion: add sweetness.
- Grilled fish: the traditional topping.
Tips for the best Dinengdeng
- Strain the fermented fish. For a clearer broth.
- Add vegetables by firmness. Hard ones first.
- Do not overcook. Keep them tender-crisp.
- Top with grilled fish. For flavor.
- Taste before salting. It is salty.
What to serve with Dinengdeng
Serve with steamed rice and grilled fish.
Variations and substitutions
- With pork: add pork belly.
Storing and reheating
Refrigerate for up to 3 days. Reheat gently so the vegetables do not turn mushy.
Frequently asked questions
What is the difference between dinengdeng and pinakbet?
Dinengdeng has a thin broth; pinakbet is drier.
Is dinengdeng the same as pinakbet?
No. Dinengdeng has a thin broth; pinakbet is drier.
Can I use another fish sauce?
Regular fish sauce is a substitute but less pungent.
