 A variation of dinengdeng, also known asdinengdeng nga sabong karabasa, featuring squash, leaves, shoots, blossoms, and with grilled fish. | |
| Alternative names | Inabráw |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Ilocos Region |
| Associatedcuisine | Filipino cuisine |
| Serving temperature | Hot, Warm temperature |
| Main ingredients | Bagoong isda (fermented fish sauce),vegetables (leaves, fruits, flowers, andlegumes), grilled or fried fish, anddried shrimp. |
| Variations | Buridibod, Sari-sari |
| Similar dishes | Pinakbet,Sinabawang gulay, Bulanglang, Laswa |
Dinengdeng, also known asinabráw, is a traditionalFilipino vegetable-based dish. It is characterized by a savory and earthy flavor, largely derived from fermentedanchovy fish sauce (buggúong orbagoong isda), which provides a distinct saltyumami taste.[1][2] The dish typically includes a combination of lowlandvegetables—such as leaves, fruits, flowers, andlegumes—likeokra,long beans,eggplant,moringa leaves,bitter gourd, andjute leaves, and may be cooked with grilled or fried fish ordried shrimp.[3][4] It is commonly served as a main course and eaten withsteamed rice. Originating from theIlocos Region of northwesternLuzon,Philippines, it remains a staple ofIlocano cuisine.[5][6]
Dinengdeng has numerous regional and seasonal variations, depending on the combination of vegetables used.[7]Buridibod is one such variation and is typically prepared withsweet potato andmoringa fruit.[8]Pinakbet is a related dish prepared with similar vegetables but less liquid.[9] Dinengdeng is also comparable tosinabawang gulay, bulanglang, and laswa, which typically usesalt orpatis to taste instead of bagoong isda.[10]
The namedinengdéng comes from theIlocano worddengdéng, which means“to cook vegetables” or“to boil vegetables in fermented anchovy sauce (buggúong).” It generally refers to vegetables cooked in a broth or sauce.
The alternative nameinabráw has the same meaning, derived from the Ilocano root wordabráw, meaning “to cook vegetables.”
Dinengdeng highlights the distinct umami flavor ofbugguóng munamón (fermented anchovy). This essential ingredient serves as the primary seasoning, giving the dish its characteristic depth and savories. It consists of a variety of fresh vegetables, includingleafy greens,shoots,blossoms,legumes, andfruits. Many of these ingredients are readily available and commonly grown in the backyards and gardens of Ilocano households.[11][3]
Dried shrimp ordried fish are often added to enhance the flavor of the broth.[12] Leftover meats can also be incorporated to enrich the dish, a practice known assagpaw orgarnish. These additions may include fried or roasted fish,bagnet (Ilocano crispy pork belly),lechon (roast pig), or even fast-foodfried chicken. Dinengdeng can be further seasoned with aromatics such asbáwang (garlic),lasoná (nativeshallots), orlayá (ginger). For a touch of acidity, ingredients likekamatis (tomatoes) orpiás (bilimbi) may be added.[13]
During themonsoon season, Dinengdeng incorporates ingredients that thrive in the wet climate. These includebamboo shoots (rabong), which provide a crunchy texture and earthy flavor; edible vine flowers (sabidukong), which enhance the dish's aroma with a floral note; and wildmushrooms (u-ong), 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 askulot (Gelidiella acerosa) a curly, soft-textured seaweed andaragan orpanpan-aw (a coarse-textured seaweed with a briny taste). These additions contribute a distinct oceanic flavor that pairs well with the savorybugguóng (fermented fish paste) broth.
The dish may contain a numerous combination of the following vegetables:[14][15]
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Dinengdeng is characterized by its versatility and numerous variations, which are influenced by regional, seasonal, and cultural factors, as well as personal preferences. The classic version of dinengdeng typically consists of a mixture ofleafy greens,shoots, and other vegetables, includinglong beans (utong),okra,jute mallow (saluyot),bitter gourd (parya),sweet potato leaves (uggotkamote), andmoringa leaves (marunggay). These ingredients are commonly available year-round.
One variation of Dinengdeng isburidibod, which prominently featureskamotig (sweet potato tubers) as the primary ingredient. The sweet potatoes are sometimes cooked until they disintegrate, resulting in a thicker, creamier soup. The natural sweetness of the sweet potatoes complements the savory and umami flavors of the dish.[16][17]
Another variation of Dinengdeng issari-sari, which emerged within the Ilocano diaspora inHawaii.[18] Introduced in 1974 by Theo Butuyan of Pangasinan at his restaurant "Elena's" inWaipahu,[19] this version includes eggplant, bottle gourd, water spinach, tomatoes, and onions. It is simmered with shrimp and crispy pork belly, creating a richer and more indulgent version of the dish while maintaining the Ilocano tradition of utilizing locally available ingredients.[20]
The annual "Dinengdeng Festival" is the official festive event of the municipality ofAgoo,La Union,Philippines held in the summer.[21][22] The festival is held in celebration of the dish and to promote tourism. A largebanga (clay pot) is used symbolize the festival, called the "Big Banga". It is used during the event in cooking thedinengdeng.
This festival replaces the old theme oftobacco, an important agricultural crop ofAgoo. However, tobacco festivals are commonly celebrated throughout the country in different towns.[23] The goal of the local government desired this festival to be comparable to other prominent festivities in the region, such as thePanagbenga.[24]
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