„Dinengdeng“ is an Ilocano dish in the Philippines 🇵🇭 similar to „Pinakbet“. It is also classified as a „Bagoong Monamon“ soup base unlike „Pinakbet“. I am half Ilocano, haft Visayan so I should know this.🤪 Here what I have at home fewer vegetables no squash or pumpkin. Topped with fried small mackerel. Was the last mackerel I got from India shop a day before lockdown in Vienna.
Eating out quickly racks up costs and calories, they said. Even seemingly healthful restaurant meals―a salad or a kebap sandwich―can be nutritional pitfalls when supersized portions and mystery ingredients factor in. The calorie counts may shock you. But sometimes we don’t care about it, the important is it is enjoyable. With a little planning, it’s easy to transform leftovers into healthy, affordable lunches. With this entry you can compare how our lunch portions stack up―nutritionally and money-wise―to their counterparts at popular chain restaurants.
The lechon paksiw was leftover last Wenesday from our dinner which prepared by my son “Oven Lechon”. And the “kalunay Dinengdeng I just added, because the kalunay leaves was leftover from my lunch last time. I said ! MY LUNCH” because nobody from my two kids eat it just the two of us, hubby and I. I used to cooked vegetables as alternative with meat dishes in this case. simply pure vegetables without meat in it.
To me, Leftovers for Lunch represents one thing we should be thankful for as far as food goes. That is, there is actually leftover food to eat. Most people waste a ton of food every year. I’m as guilty as the next person of that.
Rememebering my mother in-law the time she was with us here in Vienna, she was always telling me…” Sa Pilipinas maraming tao ang nagugutuman, pero dito maraming pagkain ang natatapon…kung malapit lang ang Pilipinas maraming buhay ang matutulungan”!!!
We all know that home made is cheaper than eating out and that’s what I do, except when hubby is here.
One thing I learned about many vegetarians here: they sure love to complain about the lifestyle “they” chose so they can get on their high horse about their superior moral/nutritional/ethical being. The majority of the population are omnivores. So buzz off to your Veggie Times.
My hubby’s cooking, kind of Ilocano dish (inabraw art)
Sometimes….nakaka…miss ang mga lutuing sariling atin. Lalo na yong mga native dishes ng bawat provinces na natutunan natin sa mga ancestors. Masarap balik-balikan ang mga ito. Simple lamang pero masarap din.
Hubby is in the kitchen cooking for dinner today. We are having neck of pork, with cabbage, small eggplants and mushrooms. It smells good and I will let you know how that goes. It’s 9 oclock here so I hope I don’t have nightmares by eating so late. Of course we have’nt been going to bed untill about 12 midnight. It’s weekend, so kids are allowed to stay late.
I tell you; you can’t find this RECIPE anywhere. Kasi nga “IMBENTO” ni hubby…kung baga experiment niya, but it turned out so good!
So what happened after cooking…..”PINUTAKTI” ng 2 kids namin. I think they’re too hungry, kaya hindi na makaantay na matapos ihain sa hapag-kainan…hehehehehe..to see just check out the Video down here:
* 4 pcs. Neck of Pork
* 3 to 4 cloves Garlic
* 1 Onion
* 1 broth cube
* 1/4 head Cabbage
* about 4 to 6 pcs. small Eggplants
* 75 g Mushrooms
* some Soy sauce
* 3 tbsps. Vinegar
Having dinner infront of television while watching TFC is so cool!
Kaya ubos ang neck of pork ni hubby. Madali lang ito lutuin. Binali-baliktad lang niya sa kawali na natimplahan ng asin lamang, sa sariling mantika until medyo mag-brown at set aside. Take note: sa sariling mantika, huag maglagay ng extrang mantika, basta painitin muna ang kawali. Saka idinagdag ang mga gulay. Na natimplahan ng broth cube, toyo at kaunting suka. Hinain na mya kasamang mainit na kanin.
FRIED TILAPIA AND VEGETABLES (inabraw art)
Dinengdeng or Inabraw is an Ilocano dish, which is classified that “baguong” soup based dish. It contains more baguong soup base and fewer vegetables unlike pinakbet.
My mother in-law usually add the following vegetables: Jute leaves (Saluyot), pods (dahon ng sampalok), leaves of the horseradish tree (malunggay, dahon at bunga), squash and blossoms, alakon blossoms (Himbabao or Baeg), leaves and fruits of bitter melon (dahon at bunga ng ampalaya), sponge gourd (patola or kabatiti), string beans and shoots, bamboo shoots, bottle gourd, eggplant, okra, winged bean, and wild potatoes.
While my mother prepare it with the following vegetables: Kamote tops, vine spinach (Alugbati), chayote leaves and shoots, chilli peppers, bananablossoms, cassava tubers, whole taro but the small ones, purple yam and oyster mushrooms.
But this one is my hubby’s version and his favorite vegetables!
Sometimes he add leftover fried fish, or other meats, to the dish.
My 2 kids eats the fried tilapia but not the soup and vegetables.
Usually the dish is only for the 2 of us (my hubby and I).
* 1 medium-sized Tilapia, fried
* a bunch of string beans, sitaw
* about 3 tbsps. Baguong (preferably baguong balayan, sauce)
* 200 g winged bean, sigarilyas
* 200 g small eggplants
* 200 g okra
* 1 onion
* 1 tomatoe
—First fry the tilapia. In a pot boil a cup of water or more, according to your preference. Add the tilapia head for more taste.
—Pour in the baguong sauce which is mix in hot water and add string beans and winged beans, cover and let it boil.
—Then add eggplant, okra, tomatoe, onion and tilapia. Cover and let it simmer over medium heat until done.
SALUYOT, also known as jute, is a green leafy vegetable that is rich in calcium, phosphorus, iron and potassium. It has also been determined that 100 grams of saluyot contains an ample amount of Vitamin A, thiamine, riboflavin, ascorbic acid, and is also rich in fiber. With these facts alone, we can appreciate the benefits that can be derived from eating and incorporating saluyot in one’s diet. That’s what I did, almost every day. Saluyot can be found basically everywhere. From warm, tropical countries like the Philippines to tropical deserts and wet forest zones, saluyot is abundant. It does not require much attention and care, and thus, thrives without cultivation the whole year round. even here in Vienna I could buy it fresh from the farmers!
Because the saluyot or jute plant is by nature a vegetable, it is easy to prepare and can be incorporated to various dishes that would allow individuals to benefit from its vitamins and mineral content. Since it can be found easily, there are a lot of local viands and/or dishes that use saluyot as an ingredient. For instance, the Ilocanos use saluyot in their preparation of dinengdeng and bulangbulang. Fried saluyot are also mixed with sautéed bamboo shoots and dried beans. It is also integrated in mongo dishes, and in soups.
JUTE LEAVES (Saluyot) AND PEPPERS or CHILLI PEPPERS
PEPPERS Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.
They can be preserved in the form of a jam or by drying, pickling or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.
* about 1 kg Peppers of different colors (not hot)
* some Vegetable oil
* a bunch of Saluyot (Jute)
* Anchovy Paste
* Fish Sauce (Patis)
* 1 Onion
* a thumb-sized Ginger , sliced
* 4 cloves Garlic, just peeled added as a whole
* 2 tbsps. Vinegar
* half a cup of water or less, just enough to cook the whole thing!
**Simply heat a pan or casserole and add some vegetable oil to saute; garlic, onion and ginger a little bit.
Then add peppers, jute(saluyot) and water season with anchovy paste and cover for about 3 to 5 minutes, continue cooking over lower heat or fire until vegetables are done. Serve with fried fish or meat and rice
“SALUYOT AT LABONG” (Jute and Bamboo Shoots)
I learned this from my hubby and my mother in-law. I love the soup base of this dish with baguong sauce.
Dinendeng na labong with Saluyot is a popular dish in Northern Luzon, (the Ilocano Region) an Ilocano dish.
The Wonders of Eating Saluyot that the popular Ilocano vegetable, saluyot (jute leaves), originated in Egypt, and was the source of health and beauty of the Egyptian royalties including Cleopatra?
I don’t know if this is true…..maybe…..
In Philippine cuisine, they are called “Labong”. Two most popular dish for this is the “Ginataang Labong” (labong with coconut milk and chilies) and “Dinengdeng na Labong” (labong in fish bagoong with string beans, saluyot, and tinapa).
While “saluyot” in english JUTE, is a long, soft, shiny vegetable fibre that can be spun into coarse, strong threads. The leaves are rich in betacarotene, iron, calcium, and Vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent Vitamin E. Diversified byproducts from jute can be used in cosmetics, medicine, paints, and other products.
* Fish fried or “inihaw” ( you can use alumahan, maya-maya or bangus) * 1 can Labong (bamboo shoots) * a bunch of saluyot (jute) * 1 onion, sliced * 3-4 cups of water * 4-5 tbsps. baguong balayan (anchovy sauce)
SALUYOT AT BANGUS (DINENGDENG)
Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.
The dish contains the following vegetables: jute leaves, the pods and leaves of the horseradish tree, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, kabatiti gourd, string beans and shoots, talinum, chayote squash and shoots, chili peppers, banana blossoms, corn, West-Indian pea blossoms, tabungaw gourd, winter melon, eggplant, okra, winged bean, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.
Some add leftover fried fish, or other meats, to the dish.
But here it is totally different!
I fried the bangus (milkfish), added in green beans, squash or kalabasa, various mushrooms,and saluyot or jute ( dried ones) and seasoned with anchovy sauce.
* 1 tomatoe * half a head squash * 1 fried Bangus * 200 g green beans * 1 bunch of Saluyot or Jute * 1 tsp. powdered garlic * 1 tsp. powdered Ginger * about 150 g various mushrooms * 1/2 cup water * Anchovy sauce