We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Is Dinengdeng?

By Eugene P.
Updated: May 16, 2024
Views: 8,695
Share

Dinengdeng is a Philippine stew made primarily of vegetables; it was first eaten in the area of northern Luzon known as the Ilocos region. The ingredients vary widely but generally consist of different types of tubers, roots, spices and other vegetables that are cooked in a strong fish sauce. Meats such as beef or pork can be added in small pieces to help accent the flavor, although fish also can be added, sometimes whole. Traditionally, dinengdeng is served hot over cooked rice. It can be a side dish to a larger, heavier meal or can contain an array of substantial ingredients that can help it stand on its own as a main course.

The base of dinengdeng is a type of fish stock made with an ingredient known as bagoong, considered to be one of the most important aspects of the dish. Bagoong is made by fermenting fish or other types of seafood, such as shrimp or oysters. The resulting fermented fish solids are finely ground and sometimes added to a brine mixture, completing the process. Most recipes for dinengdeng call for bagoong isda, which means the sauce was made from fish rather than crustaceans or fish eggs. A few recipes do use bagoong alamang, which is made from shrimp and has a softer flavor.

Although there can frequently be some type of meat in dinengdeng, it is still considered a vegetable stew because of the prevalence of the greens. The traditional vegetables that are added to the stew generally are of Philippine origin. The dish primarily uses ingredients that can be found growing in the countryside or found natively in gardens and backyards. There are specific types of beans, peas and shoots that can be used, but they are not found outside the Philippines.

Other common ingredients include eggplant and okra, with the okra being used to help thicken the sauce. The eggplant that is used does not resemble the eggplants that are frequently seen in North America and instead appear more like small, purple-white cylinders with a slightly different taste. Many dinengdeng recipes also call for bitter melon, amaranth leaves, taro and squash blossoms. All of the ingredients are added to the bagoong base and water and simmered until they have fully cooked and the liquid has thickened.

Meat, such as cubes of pork, can be added to the stew. Some preparations involve placing large chunks of fish into the sauce, allowing it to cook along with the vegetables. These chunks of fish can include the head and bones, providing another element that will help to thicken the sauce. The final dish is served over cooked rice.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
Share
https://www.delightedcooking.com/what-is-dinengdeng.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.