Dinengdeng with Inihaw na Isda, Inihaw na Samaral
Dinengdeng is usually topped with grilled fish, or sometimes fried fish, but mostly grilled fish. It is a healthy vegetable dish, except perhaps for the extra salty bagoong which Ilocano love.
The recipe below is just a guide, there are no hard rules on the quantity and type of vegetables used. The grilled fish topping may not be the grilled samaral on the recipe, any inihaw na isda is suitable.
Here is the recipe of my Dinengdeng with Inihaw na Isda, Inihaw na Samaral.
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, skinned, cut into 2” lengths strips
sigarillas, trimmed, sliced diagonally
2 medium size samaral, grilled
2-3 tbsp. bagoong na isda
1 small size onion, chopped
1 medium size tomato, chopped
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 samaral and keep covered for a minute. Serve hot.
See other Ilocano Vegetable Soup Recipes;