Dinengdeng originated from the Ilocos region. It is a soup dish with lots of vegetables and seasoned with bagoong monamon. Fried fish is always its best partner.
- 1 cup bamboo shoots (labong), sliced (I used the vacuum packed ones)
- 1 cup saluyot (jute leaves)
- 1 pack spinach leaves or any leafy vegetables
- 1 bunch string beans, sliced
- 10 pcs okra, sliced in half
- 2 tbsp bagoong monamon or ground anchovies in oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 cups rice wash
- fried fish of your choice (galunggong, dalagang bukid & bangus are the best)
- fish sauce or sea salt
- freshly ground black pepper
- In a pot add oil then sauté garlic and onions.
- Dilute bagoong in rice wash water then pour into a strainer or muslin cloth over to the pot, press to extract all liquid. Bring to a boil.
- Add bamboo shoots then simmer for 5 minutes.
- Add okra and string beans then cook for 3 minutes.
- Add spinach and jute leaves and season with fish sauce and pepper then simmer for additional 2 minutes.
- Place vegetables in a bowl then top it with fried fish then serve. You can optionally add the fried fish on step 4 to make the soup richer but I prefer a crispy fried fish on the top.
If you find bamboo shoots to be smelly boil them multiple times at 5 minutes each to get rid of the smell.
You might like this recipe too: Fried Bangus Sinigang Recipe