I was browsing through Facebook this morning and saw this picture of dinengdeng
posted by Princess Grace Dulay
, an Ilocano based in the Middle East.
Dinengdeng by true blue Ilocano, Princess Grace Dulay
As pictured the dish looked authentic and was presented very threadbare and meager, which is characteristically Ilocano. Though not visually appetizing to anyone used to the elaborate and artistic culinary presentations, I am sure that this is one yummy dinengdeng that was even made more special because it was cooked outside Ilocandia shores. I christened her version as 'dinengdeng for the terminally single' because it has papaya as a major ingredient, a medically proven contraceptive, and even some believe has anaphrodisiac effects when consumed in large amounts. For her version of dinengdeng, Princess also used string beans and jute leaves with the papaya.
Dinengdeng, or inabraw is a Ilocano dish or a method of cooking vegetables that is a staple within Ilocano circles yet not widely known in other areas of the Philippines. A very distant cousin of pinakbet, the only similarity is that they are both bagoong-based dishes that makes use of easily accessible vegetables. Pinakbet has more ingredients and much more elaborate in preparation compared to dinengdeng. The dinengdeng ingredients vary depending on what is available or in-season (meaning cheap).
1. In a pot boil sliced tomatoes, onions, bagoong monamon or any sagpaw or sahog (a non-vegetable ingredient). Use 2-3 cups of water and the amount of bagoong according to desired taste. I usually use one teaspoon for every cup of water. For sahog, Ilocanos usually use leftover meat or fish. Also common are tiny shrimp called ‘kurus’, grilled fish, or any dried fish.
2. After the tomatoes melt, put the vegetables one by one. Start with the hardest vegetable in your chosen vegetable medley. There are popular combos but technically, any edible root, leaves, bean or fruit that will taste good together can be thrown into the pot. Pick any 3 or more in-season vegetables. Keep in mind that dinengdeng is usually better half-cooked and prepared just enough for one meal. Like any vegetable dish, dinengdeng is best consumed immediately after cooking.
MOST POPULAR COMBOS
Set 1: patola, dahon ng kalabasa and sitaw
Set 2: malunggay, papaya and sitaw
Set 3: gabi tubers, sitaw and sabiddukong
Set 4: saluyot, bamboo shoot and alukon
Click here for pictures of popular DINENGDENG INGREDIENTS.
Experiment with different ingredients. What I usually do is pick my most favorite vegetables for my dinengdeng. Enjoy!