Dinengdeng or inabraw is a mixed vegetables dish in the Philippines that originated from the Ilocos region. Unlike pinakbet, dinengdeng has fewer vegetables and more soup base. The vegetables used are usually those that are available during the season.
Below are the vegetables I found that is used in this dish and their scientific names:
Ingredients:
(Vegetables):
Jute/saluyot leaves (Corchorus olitorius)
Winged beans/sigarilyas (Psophocarpus tetragonolobus)
Malunggay fruits (Moringa oleifera)
Malunggay leaves (Moringa oleifera)
Tomatoes/kamatis (Solanum lycopersicum)
Ladies’ finger/Okra (Abelmoschus esculentus)
Squash fruit/kalabasa (Cucurbita maxima)
Squash flower/bulaklak ng kalabasa (Cucurbita maxima)
Sweet potatoes/kamote (Ipomoea batatas)
Bitter gourd/ampalaya (Momordica charantia)
String beans/sitao (Phaseolus vulgaris)
Eggplant/talong (Solanum melongena)
Ginger/luya (Zingiber officinale)
(Non-vegetables):
water
fish paste (bagoong isda)
salt and pepper
fried or grilled fish or pork (I love it more with fish)
Procedure:
Basically, you just combine all the ingredients and let them boil in the water. BUT, I prefer to cook the tomatoes in the water first until it disintegrates then add the ginger. Then, place each vegetable depending on how long it cooks. Put first the ones that take longer to cook like squash fruit and potatoes, followed by string beans, okra, bitter gourd, eggplant, malunggay fruits, and last would be the squash flowers, malunggay leaves and jute leaves.
Add the fried or grilled fish/pork. Add the fish paste and mix. Season with salt and pepper.
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