Let me share why I love making Dinengdeng at home. This comforting Filipino soup reminds me of my grandmother’s cooking, where she would gather fresh vegetables from our backyard and grill bangus (milkfish) to perfection. The magic of this dish lies in how simple ingredients – fresh veggies, grilled fish, and our beloved bagoong isda (fermented fish sauce) – come together to create something truly special.
What makes Dinengdeng perfect for everyday cooking is that you can use whatever vegetables you have on hand, making it both practical and delicious. I make this recipe at least twice a month, and my family never gets tired of it. The light but flavorful broth, tender vegetables, and smoky grilled fish make it a complete, healthy meal that’s perfect with steaming white rice. I
f you’re new to Filipino cooking or looking for a healthier dish to add to your weekly menu, this recipe is a great place to start. It’s budget-friendly, nutritious, and so satisfying – exactly what home cooking should be.
Why You’ll Love This Recipe
- Farm-to-Table Freshness: Uses backyard vegetables common in Filipino homes
- Nutritious and Balanced: Packed with vegetables and lean protein
- Budget-Friendly: Makes use of readily available ingredients
- Authentic Taste: Features traditional Ilocano cooking methods
- Customizable: Can be adapted based on available seasonal vegetables
- Complete Meal: Combines protein and vegetables in one dish
Authentic Ilocano Dinengdeng (Inabraw) Recipe
Equipment
- Large Cooking Pot (Kaldero) For cooking the vegetables and broth
- Grilling Pan or Grill (Ihawan) For grilling the fish
- Sharp knife (kutsilyo) For preparing vegetables
- Cutting board (Sangkalan) For safe ingredient preparation
- Measuring Spoons (Pansukat) For accurate seasoning
- Wooden spoon (sandok na kahoy) For gentle stirring of vegetables
- Strainer [Salaan] For washing vegetables
- Fish Grilling Basket (optional) For easier fish grilling
Ingredients
For the Grilled Fish:
- 1 whole milkfish bangus, scaled and cleaned
- Salt asin to taste
- Ground black pepper paminta to taste
For the Vegetables:
- 2-3 cups moringa leaves malunggay
- 2 cups squash flowers bulaklak ng kalabasa
- 12-15 pieces small to medium okra okra
- 1 bundle string beans sitaw, cut into 3-inch pieces
- 2 medium bitter gourd ampalaya, seeded and sliced
- 2 medium tomatoes kamatis, chopped
- 1 medium onion sibuyas, chopped
- 1 thumb-sized ginger luya, sliced
- 2-3 tablespoons fermented fish sauce
- 3 cups water tubig
Instructions
- Start by patting the milkfish dry with paper towels, keeping the scales intact to prevent sticking. Season both sides with salt and pepper. Heat your grill to medium-high (375°F/190°C) and grill the fish for 7-8 minutes on each side until golden brown. Once done, set aside.
- Fill a large pot with 3 cups of water and bring to a boil over high heat. Once boiling, add your sliced ginger, chopped onions, and chopped tomatoes. Cover the pot and let these aromatics cook for 5 minutes to release their flavors.
- Add the bagoong isda to the pot and stir well to combine with the broth. The water should now have a slightly cloudy appearance and a rich, savory smell.
- Add your okra and string beans to the pot. These harder vegetables need more time to cook. Next, add the sliced ampalaya. Reduce the heat to medium and let everything cook for 7-10 minutes until the vegetables are almost tender but still bright in color.
- Now add your squash flowers and malunggay leaves. These delicate vegetables only need 3-5 minutes to cook. Don’t stir too much at this point to keep the vegetables intact.
- Finally, place your grilled milkfish into the pot and let it simmer gently for 3-5 minutes. This step is crucial as it allows the smoky flavor of the grilled fish to infuse into the broth.
- Your dinengdeng is ready when all vegetables are tender but not mushy, and the broth is flavorful. Serve hot in bowls over steamed rice. Each person can season their portion with additional bagoong isda if desired.
Tips from Lola’s Kitchen
- Keep fish scales intact when grilling to prevent sticking
- Add vegetables in order of cooking time (hardest to softest)
- Don’t overcook malunggay leaves to preserve nutrients
- Taste broth before adding fish – adjust bagoong as needed
- Use fresh vegetables for best results
Traditional Serving Suggestions
- Serve hot in individual bowls with steamed rice
- Pair with calamansi or native lime on the side
- Optional: Serve with extra bagoong isda
- Traditional accompaniment: Fresh tomato and onion ensalada
Troubleshooting
- Too Bitter: Soak ampalaya in salt water for 10 minutes before cooking
- Too Salty: Add more vegetables or water to balance
- Fish Breaking Apart: Use a fish grilling basket
- Vegetables Too Soft: Reduce cooking time and maintain medium heat
Ingredient Alternatives
- Milkfish → Tilapia or any firm white fish
- Moringa leaves → Spinach or kangkong
- Squash flowers → Young squash or pumpkin tips
- Bagoong isda → Patis (fish sauce) with adjustment to quantity
- Bitter gourd → Zucchini (for less bitter version)
Storage & Reheating
- Store in airtight container in refrigerator for up to 3 days
- Separate fish if storing longer than one day
- Reheat on stovetop over medium heat until hot
- Add fresh malunggay when reheating if possible
Variations
- Seafood Version: Add shrimp or shellfish
- Vegetable-Heavy: Double the vegetables and reduce fish
- Spicy Version: Add siling haba (long green chilies)
- Northern Ilocos Style: Include saluyot leaves
- Modern Twist: Add mushrooms and corn
FAQs
Q: Can I make this dish vegetarian? A: Yes, omit fish and use mushroom sauce or vegetable stock instead of bagoong. Q: How do I reduce the saltiness of bagoong? A: Start with half the amount and adjust to taste. Q: Can I prepare vegetables in advance? A: Yes, clean and cut vegetables up to 24 hours ahead, store in refrigerator. Q: Why is my soup cloudy? A: This is normal due to the bagoong isda. Strain if desired. Q: Can I freeze this dish? A: Not recommended as vegetables will become mushy when thawed.
Nutrition
The Story Behind Ilocano Dinengdeng
In the sun-soaked region of Ilocos, where vegetable gardens flourish in nearly every backyard, Dinengdeng emerged as a testament to Filipino resourcefulness and love for fresh, seasonal cooking. This beloved vegetable soup, also known as inabraw, represents the heart of Ilocano cuisine, where families have passed down the tradition of transforming everyday garden harvests into nourishing meals that bring people together.
What makes Dinengdeng stand out from other Filipino vegetable soups is its signature ingredient – perfectly grilled fish, typically bangus (milkfish), which adds a subtle smokiness to the light, savory broth. The dish’s robust flavor comes from bagoong isda, a fermented fish sauce that’s deeply rooted in Ilocano cooking traditions. Unlike its cousins bulanglang and laswa from other regions, Dinengdeng showcases how a single ingredient can transform a simple vegetable soup into a complete, satisfying meal.
The beauty of Dinengdeng lies in its flexibility. Traditional Ilocano families often gather whatever vegetables are ready for harvest – tender malunggay leaves, fresh okra, young string beans, bitter gourd, and seasonal squash flowers. This practice of cooking with available ingredients not only makes the dish economical but also ensures peak freshness and nutrition. It’s this adaptability that has helped Dinengdeng remain a staple in Filipino homes, even as modern cooking trends come and go.
Today, Dinengdeng continues to tell the story of Filipino ingenuity in the kitchen. Whether served in humble homes or featured in restaurants celebrating Ilocano cuisine, this dish reminds us how our ancestors created sustainable, healthy meals long before these concepts became global food trends. It’s more than just a soup – it’s a celebration of fresh ingredients, family traditions, and the enduring appeal of honest, homestyle Filipino cooking.
For many Filipinos, especially those with Ilocano roots, Dinengdeng represents the taste of childhood Sunday lunches and family gatherings. The dish carries the wisdom of generations who understood that good food doesn’t need to be complicated – it just needs to be prepared with care, using fresh ingredients and time-tested techniques that bring out the best in each component.
