Dinengdeng with Inihaw na Tilapia

Dinengdeng with Inihaw na Tilapia
Dinengdeng with Inihaw na Tilapia. I could not help it, I have to post another dinengdeng version that I cooked using upo and katuray that I have bought from my recent trip in Vigan. For this version I used inihaw na tilapia as topping. Cooking is still basically the same with all my previous posts of dinengdeng, there is no hard rule on the quantity and type of vegetables that can be used for the Ilocano dinengdeng. Any vegetables that are mentioned in the Pilipino folk song Bahay Kubo may be used. It may not be very appealing compared to my other dinengdeng post but this one was truly good because of the young bottle gourd from Vigan that I used. Here is the recipe of Dinengdeng with Inihaw na Tilapia.

Dinengdeng


Ingredients:

1 big bowl of combination but not limited of the following vegetables

malunggay fruits, skinned, cut into 2” lengths strips
malunggay leaves, removed from stem
upo, cut into wedges
eggplant, cut into 2” lengths strips
katuray florets, stamen removed and trimmed
patula, skinned, sliced crosswise
2 medium size tilapia, grilled
2-3 tbsp. bagoong na isda
1 small size onioin, chopped
1 medium size tomato, chopped
salt

Dinengdeng Upo


Cooking Procedure:

Dilute bagoong na isda in 3 to 6 cups of water, strain in a sheave and pour solution in a medium size pot bring to boil add in the onion and tomato, simmer for 3 to 5 minutes, remove all scams that rises. Add in all the vegetables, vegetables that will require longer time to cook at the bottom and cook for 3 to 5 minutes or until half cooked now add the leafy vegetables at the top and cook for another 1 to 2 minutes or until vegetables are just cooked but firm, do not overcook. Season with salt if required. Top with the grilled tilapia and keep covered for a minute. Serve hot.

Dinengdeng with Inihaw na Tilapia - Cooking Procedure






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