Dinengdeng
Dinengdeng, also known as inabráw, is a traditional Filipino vegetable-based dish. It is characterized by a savory and earthy flavor, largely derived from fermented anchovy fish sauce, which provides a distinct salty umami taste. The dish typically includes a combination of lowland vegetables—such as leaves, fruits, flowers, and legumes—like okra, long beans, eggplant, moringa leaves, bitter gourd, and jute leaves, and may be cooked with grilled or fried fish or dried shrimp. It is commonly served as a main course and eaten with steamed rice. Originating from the Ilocos Region of northwestern Luzon, Philippines, it remains a staple of Ilocano cuisine.
Dinengdeng has numerous regional and seasonal variations, depending on the combination of vegetables used. Buridibod is one such variation and is typically prepared with sweet potato and moringa fruit. Pinakbet is a related dish prepared with similar vegetables but less liquid. Dinengdeng is also comparable to sinabawang gulay, bulanglang, and laswa, which typically use salt or patis to taste instead of bagoong isda.
Etymology
The name dinengdéng comes from the Ilocano word dengdéng, which means “to cook vegetables” or “to boil vegetables in fermented anchovy sauce.” It generally refers to vegetables cooked in a broth or sauce.The alternative name inabráw has the same meaning, derived from the Ilocano root word abráw, meaning “to cook vegetables.”
Ingredients
Dinengdeng highlights the distinct umami flavor of bugguóng munamón. This essential ingredient serves as the primary seasoning, giving the dish its characteristic depth and savories. It consists of a variety of fresh vegetables, including leafy greens, shoots, blossoms, legumes, and fruits. Many of these ingredients are readily available and commonly grown in the backyards and gardens of Ilocano households.Dried shrimp or dried fish are often added to enhance the flavor of the broth. Leftover meats can also be incorporated to enrich the dish, a practice known as sagpaw or garnish. These additions may include fried or roasted fish, bagnet, lechon, or even fast-food fried chicken. Dinengdeng can be further seasoned with aromatics such as báwang, lasoná, or layá. For a touch of acidity, ingredients like kamatis or piás may be added.
During the monsoon season, Dinengdeng incorporates ingredients that thrive in the wet climate. These include bamboo shoots, which provide a crunchy texture and earthy flavor; edible vine flowers, which enhance the dish's aroma with a floral note; and wild mushrooms, which add a chewy, umami-rich element to the soup. These seasonal ingredients are often foraged, reflecting the Ilocano ingenuity in utilizing the natural environment.
In coastal areas, Dinengdeng is often enriched with seaweed varieties such as kulot a curly, soft-textured seaweed and aragan or panpan-aw. These additions contribute a distinct oceanic flavor that pairs well with the savory bugguóng broth.
The dish may contain a numerous combination of the following vegetables: