Authentic Filipino Dinengdeng Recipe: A Healthy and Delicious Vegetable Stew

Ingredients

  • 1 large eggplant, sliced into thin rounds
  • 1 medium bitter melon, seeds removed and sliced
  • 6 okra pods, tops trimmed
  • 1 cup string beans, ends trimmed and cut into 2-inch lengths
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 thumb-sized piece of ginger, peeled and sliced thin
  • 2 cups squash, cubed
  • 1 cup saluyot leaves (jute leaves), stems removed
  • 2 tablespoons bagoong isda (fermented fish sauce)
  • 2 cups water
  • 1 cup grilled or fried fish, deboned and flaked

Steps and instructions

  1. In a large pot, sauté the onions, garlic, and ginger until fragrant and the onions are translucent.
  2. Add the tomatoes and cook until they begin to break down and release their juices.
  3. Add the bagoong isda and stir to combine, cooking for a few minutes more.
  4. Pour in the water and bring the mixture to a boil.
  5. Once boiling, add the eggplant, bitter melon, okra, string beans, and squash. Allow the vegetables to simmer until they are tender.
  6. Add the saluyot leaves and the flaked fish, stirring gently to combine.
  7. Allow the stew to cook for a few more minutes, until the leaves have wilted and the flavors have melded together.
  8. Check the seasoning, adding more bagoong isda if necessary. Serve hot.

Tools for making

  • Large pot - A pot large enough to accommodate all the ingredients and allow for simmering.
  • Sauté pan - A pan for sautéing the onions, garlic, and ginger.
  • Knife - A sharp knife for slicing and chopping the vegetables.
  • Cutting board - A sturdy cutting board for preparing the ingredients.
  • Measuring cups - Measuring cups for accurate measurement of the water and bagoong isda.
  • Wooden spoon - A wooden spoon for stirring and combining the ingredients.
  • Tongs - Tongs for handling the vegetables and adding them to the pot.
  • Ladle - A ladle for serving the dinengdeng.

Recipe variations

  • Use different vegetables such as malunggay leaves, spinach, or kangkong (water spinach) instead of saluyot leaves.
  • Replace the bagoong isda with bagoong alamang (shrimp paste) for a different flavor profile.
  • Add shrimp, squid, or crabs to make it a seafood version.
  • Include pork belly or beef for a meaty variation.
  • For a vegetarian option, omit the fish and use vegetable broth instead of water.
  • Experiment with different types of fish, such as bangus (milkfish) or tilapia.
  • Add a squeeze of calamansi or lime juice for a tangy twist.
  • Spice it up with chili peppers or chili flakes for a spicy version.
  • Include other herbs and spices like lemongrass or turmeric for added depth of flavor.

Recipe overview

Dinengdeng is a popular Filipino vegetable stew known for its savory and slightly bitter taste. Loaded with a variety of fresh vegetables like eggplant, bitter melon, okra, and string beans, it is a nutritious dish that's as healthy as it is delicious. The unique flavor of Dinengdeng comes from bagoong isda, a fermented fish sauce that gives the stew its distinctive savory taste. With chunks of grilled or fried fish added, this dish is a delightful mix of textures and flavors. The recipe is straightforward and simple, perfect for a comforting weekday meal. Enjoy a bowl of Dinengdeng as is or serve it with a side of steamed rice for a satisfying meal.

Common questions

  1. Can I substitute the bagoong isda with something else? Yes, you can substitute the bagoong isda with bagoong alamang (fermented shrimp paste) if you prefer a different flavor. However, the taste will vary slightly.
  2. Can I use different types of fish for this recipe? Absolutely! You can use any type of fish you prefer, such as tilapia, mackerel, or bangus (milkfish). Just make sure the fish is grilled or fried and deboned before adding it to the stew.
  3. What if I cannot find saluyot leaves? If you cannot find saluyot leaves, you can substitute with spinach or kangkong (water spinach). They will provide a similar texture and taste.
  4. Can I add other vegetables to this recipe? Certainly! Dinengdeng is a versatile dish, and you can add other vegetables like malunggay leaves, ampalaya (bitter gourd), or labong (bamboo shoots) to customize it to your liking.
  5. Is this recipe vegan-friendly? This specific recipe includes fish as an ingredient, so it is not vegan-friendly. However, you can omit the fish and use vegetable broth instead of water to make it vegan.
  6. How long does it take to cook this dish? The cooking time for Dinengdeng will vary depending on the tenderness of the vegetables. Generally, it takes about 20-30 minutes to cook once all the ingredients are added to the pot.

Serving dishes and utensils

Origin stories

Dinengdeng is a Filipino vegetable stew that hails from the Ilocos region, a place known for its rugged mountains and beautiful beaches. In the Ilocano language, "dinengdeng" means "to boil." The dish is a testament to the simple pleasures of Ilocano cuisine, which leans towards uncomplicated dishes that let the ingredients shine. The Ilocanos are sometimes called the "thrifty" people of the Philippines, and this is reflected in their food. Dinengdeng is typically made with whatever vegetables are in season or readily available, and flavored with bagoong isda, a fermented fish sauce that is a staple in many Filipino kitchens. It's a humble dish that carries with it the wisdom of generations, a dish that is at once a celebration of the land and a testament to the resourcefulness of its people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.