🍜 Dinengdeng

Vegetable · Main ingredient: Mixed Vegetables · ⏱ 20 min · Serves 5 · ~₱230 · Best for: Dinner, Lunch

Ingredients

• 3 tbsp 3 tbsp bagoong monamon (fermented fish sauce/paste) or bagoong isda
• 1 pc 1 small onion, sliced
• 2 pc 2 medium tomatoes, chopped
• 1 thumb 1 thumb-sized ginger, sliced
• 1 cup 1 cup sitaw (string beans), cut into 2-inch pieces
• 1 cup 1 cup okra, sliced
• 1 pc 1 small ampalaya (bitter gourd), sliced
• 1 cup 1 cup kalabasa (squash), cubed
• 1 bundle 1 bundle saluyot or malunggay leaves
• 150 g 150g grilled or fried fish (bangus or tilapia), flaked
• 3 pinch salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. In a pot, combine bagoong monamon and water, and bring to a boil, stirring to dissolve.
2. Add onion, tomatoes, and ginger, and simmer for 5 minutes to build flavor.
3. Strain the broth if desired for a smoother base, then return to the pot.
4. Add the squash first, since it takes the longest to cook, and simmer for 5-7 minutes.
5. Add sitaw, okra, and ampalaya, and continue simmering for 5 minutes until vegetables are tender.
6. Add the flaked grilled or fried fish and gently stir to combine.
7. Add the saluyot or malunggay leaves last and simmer for 2-3 minutes until wilted.
8. Season with salt and pepper if needed (bagoong is naturally salty), and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.