 Dinengdeng consisting of calabaza squash, shoots and blossoms, and grilled fish. | |
| Alternative names | Inabraw |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Northern Philippines |
| Associated cuisine | Filipino cuisine |
| Serving temperature | Hot |
| Main ingredients | Bagoong, vegetables, fish, meat |
| Variations | Buridibod, sari sari |
| Similar dishes | Pinakbet, Sinabawang gulay |
Dinengdéng (also called Inabraw) is an Ilocano soup-like, vegetable-based dish from the Northern Luzon, Philippines.[1] It is flavored with bugguóng munamón (bagoong isda or fermented anchovies) and is characterized by its earthy flavor, simple preparation, and the use of fresh, locally sourced ingredients. The dish often includes grilled or fried fish to enhance its taste, making it a staple in Ilocano cuisine.[2]
A simple meal to prepare was necessary for the Ilocano, who often labored in labor-intensive agriculture industries. Another characteristic of Ilocano cuisine is that dishes are either salty or bitter which means dishes that went well with rice. Dinengdeng, like its more festal sibling pinakbet, is a dish best enjoyed with rice. However, because dinengdeng requires fewer ingredients, it is able to be prepared daily.[3]
- ^ Gaioni, Dominic T., &, Kenneth Kahn (2002). "Health and nutrition in a Philippine highland community". Nutrition and Health. 16 (4): 255–266. doi:10.1177/026010600201600401. PMID 12617278. S2CID 41934520.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ David Yen Ho Wu; Sidney C. H. Cheung (2002). Wu: Globalization of Chinese Food. University of Hawaii Press. p. 183. ISBN 978-0-8248-2582-9. Retrieved March 24, 2013.
- ^ "A Taste of Ilocos Norte". Museo Ilocos Norte. December 9, 2008.