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30 September 2008

Inay's Dinengdeng

Dinengdeng is a popular dish north of the Philippines, especially in the Ilocano regions. Dinengdeng is primarily a vegetable dish with bagoong (fish sauce) as the base. I once showed how dinengdeng is done by the Baguio folk; this version requires less muscle-flaxing :-).

For a more engaging dish, grill milkfish, slice into three, and add to the dinengdeng, bringing it to a final boil before serving.

Bagoong (fish paste), 1 small bowl
1 bunch saluyot
1 bunch sitaw (string beans), cut into bite-size pieces
1 bunch labong or rabong (bamboo shoot), sliced into strips (it can be bought from the market chopped up this way already)

As with my Nanay, my Inay (that's what we call my mother-in-law) approximates the quantities.

Boil the labong separately until cooked and tender. Drain off the water.

In a pot, strain the bagoong so you remove the fish parts. Add some water and bring to a boil. Add in the boiled labong.

After a couple of minutes, add the string beans and the saluyot. Remove from fire after a couple more minutes and you're done! A truly simple yet staisfying meal. Great with fried fish and hot, steaming rice!

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