Dinengdeng Recipe

Ingredients

• 2-4 pieces Fish for frying or grilling (gutted, gills and scales removed)
• Oil (for frying)
• 2-3 cups water
• 1/4 cup fish paste (bagoong isda)
• 1 thumb ginger (julienned (optional))
• 2 medium ripe tomatoes (cut into quarters)
• 1 cup sweet potato or squash (cut into 1-inch cubes)
• 3 small bitter gourd or ampalaya ( cut into 1/2 inch slices)
• 1 cup winged beans (sigarilyas or string beans (sitaw))
• 1 big eggplant (cut into batons)
• 5-6 pcs okra (medium-sized )
• 2 cups squash flowers
• 2 cups jute leaves or saluyot (or 1 cup malunggay)

Instructions

1. 1

   Season fish with salt and fry in hot oil until both sides are golden brown and cooked through. Remove from pan and set aside.

2. 2

   Put water in a pot, add the ginger and tomatoes and bring to a simmer over medium heat. Add the bagoong isda, running it through a sieve to separate lumps and pieces.

3. 3

   Add the sweet potatoes and simmer, covered, until just half-cooked. Then add the ampalaya, winged beans, okra, and eggplant and cook, covered, until almost tender.

4. 4

   Add the bulaklak ng kalabasa and saluyot. Lastly, arrange the fried fish on top and cover. Cook for several minutes until all vegetables are cooked.

5. 5

   Take the fish and place it on the side of a soup bowl then fill the bowl with vegetables. Serve hot and enjoy!