First time to hear the word dinengdeng is with my husband's family and they are from Ilocos Philippines. I don't know how this dish is being cooked before, but as time goes by, I also learned how to cook it by asking my husband and sister-in-laws.
Dinengdeng is a regional Filipino dish that originated in Ilocos regions. History of this dish can be traced during the pre-colonial period of Philippine history when boiling, roasting, and grilling where still the most common methods of cooking. The Ilocanos who migrated in the northern part of the Philippines are skilled and talented in so many ways and some prominent names of Ilocano ancestry are Jose Burgos, Juan Luna, Carlos P. Garcia, Carlos P. Romulo, Ramon Magsaysay, Ferdinand Marcos, Freddie Aguilar, Robert "Bobby" Jaworski, Robin Padilla, and Jessica Soho. When it comes to culinary skills, no doubt, they know how to prepare the best recipes in the country. In fact, a lot of the authentic and popular Filipino recipes were made by the Ilocanos and dinengdeng dish is one of those dishes.[1]
This dish has many versions and depends on the availability of resources within your area. So any vegetables will do, but make sure you do your research first, as some of the vegetables doesn't mix well. In this recipe, I only used 3 main veges and everything blended so well and the taste was so satisfying.
So let me share this recipe with you. Please watch this video till the end and will show you some tips in cooking this dish.
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Prep Time: 10 - 15 mins Cooking time: 30 - 40 mins Servings: 2 - 3 persons
Cooking Tips:
* Eggplant should be soaked with water once cut to prevent dark discoloration when oxidize in air.[2] * I usually remove tomato seeds if possible. The reason for this is tomatoes contain a large number of lectins which can trigger digestive issues if protein binds to the stomach wall.[3]
Ingredients:
1 big fish - seabream or any other fish of choice
1 cup olive oil or any oil of your choice - could be less or more for frying
1 medium onion - cut lengthwise
1 medium ginger - cut thinly
2 gloves garlic
2 medium tomatoes
1/2 of large egg plant or 2 - 3 small eggplant
3 -4 mushrooms - cut thinly
1 small size sweet potato
pinch of salt - for marinating the fish and adjusting flavor
2 tablespoon fish sauce
1 litre of water - approximately just enough to cover the vege and fish
INTRUCTIONS:
1. Clean the fish, cut to half with slit on the tail part and sprinkle salt lightly all over.
2. Pre-heat the pan in a medium heat setting, add oil and once hot, fry the fish.
3. Turn to the other side once the bottom part turn to golden brown. Ensure all sides are cook evenly. Set aside once done.
4. In a deep pan, add water, onion, garlic, ginger and tomatoes. Bring to boil.
5. Season with fish sauce and salt.
6. Once tomatoes are soft, add the egg plant, mushrooms and sweet potato.
7. When veges are half cook, put the fish ( you can put half or whole fish depends on your preference ).
8. And if the the veges are almost cook, add the washed spinach. Simmer for 2 - 3 mins.
9. Once cook transfer it to the serving bowl.
10. Share and enjoy eating this delicious dish!
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