Monday, February 11, 2013

How to Cook Dinengdeng: Ilocano Dish


Dinengdeng’ is a popular Ilocano dish that is healthy and nutritious because its ingredients are vegetables.



Recipes

5 pcs eggplant  
2 pcs bitter melon
½ squash head
1 small bundle string beans
1and ½ tablespoon fish anchovies
1 pc fried or roasted fish (optional)

Steps

1.      Wash all vegetables thoroughly.
2.      Cut the eggplants into two-inch, thin slices
3.      Cut the bitter melon the same size and length as the eggplants.
4.      Slice the squash into 1 and ½ inch cubes
5.      Remove both ends of the string beans and cut them the same length as the bitter melon and eggplant.
6.      Boil 1 and ½ cup of water, and crush fish anchovies in a bowl and extract the juice using two tablespoons of the boiling water. Add only the juice coming from this concoction.
7.      Let the water of your ‘dinengdeng’ boil again for about 2 minutes.
8.      Add first the squash, then the string beans, then the bitter melon, and the eggplant.
9.      Cover and let it simmer until cooked. Don’t overcook.
10.  Taste if the fish anchovies is sufficient to lend flavor to your dish. If not, add salt to taste.
11.  Your ‘dinengdeng’ is ready to serve.
12.  If you want some variations, you can add roasted or fried fish on top of your veggies, after it is cooked.
13.  Boil for another 2 to 5 minutes, and serve.

Tips

·         Don’t overcook or under-cook. Veggies taste better when they are cooked just enough.
·         You could also add shrimps, or shells, as toppings, instead of fish.
·         Make sure the water is not too much; it would ruin the taste.
·         Wash your veggies thoroughly because of the danger of contracting parasites.
·         It is best to serve it hot.
·         Don’t sauté the veggies, if you want to taste a genuine, and healthy, Ilocano ‘dinengdeng.’

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