Authentic Ilocano Dinengdeng (Inabraw) Recipe
Dinengdeng (also known as inabraw) is an Ilocano vegetable soup characterized by tender-cooked garden vegetables and grilled milkfish in a light, savory broth enriched with bagoong isda (fermented fish sauce). This rustic dish originated in the Ilocos region of the Philippines, where families traditionally prepare it using fresh vegetables harvested from their own backyards, combining the smoky notes of grilled fish with the natural sweetness of vegetables like malunggay leaves, squash flowers, string beans, and ampalaya.
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
Calories: 180kcalCarbohydrates: 15gProtein: 15gFat: 8gSaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 580mgPotassium: 335mgFiber: 4gVitamin A: 321IUVitamin C: 265mgCalcium: 532mgIron: 1mg
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