Dinengdeng – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Philippines Region / Locale: Ilocos Servings: Serves 4
Philippines Region / Locale: Ilocos Servings: Serves 4Dinengdeng is a humble and flavorful Filipino soup that hails from the Ilocano region of the Philippines. Known for its simplicity and heartiness, Dinengdeng combines a variety of vegetables with grilled or fried fish for a wholesome, nourishing meal. The distinct flavors arise from bagoong (fermented fish sauce) which imparts a unique savoriness, balanced by the natural sweetness and textures of fresh produce. Traditionally, it’s a versatile dish adaptable to the available seasonal vegetables, showcasing the richness and resourcefulness of Filipino culinary heritage.
Ingredients
- grilled or fried fish (tilapia or bangus) – 2 whole
- bitter melon – 1 cup / 100 g
- calabaza squash – 1 cup / 150 g, cubed
- eggplant – 1 medium / 200 g, sliced
- jute leaves (saluyot) – 1 cup / 30 g
- bagoong (fermented fish sauce) – 3 tbsp
- water – 4 cups / 960 ml
- tomato – 1 large / 150 g, quartered
- garlic – 3 cloves, minced
- onion – 1 medium / 100 g, sliced
Instructions
- In a pot, bring water to a boil and add the minced garlic and sliced onion.
- Mix in the tomato quarters and continue to boil for 3 minutes.
- Add the bagoong and stir well, letting the flavors meld.
- Introduce the bitter melon, calabaza squash, and eggplant to simmer until tender, about 7-10 minutes.
- Gently mix in the jute leaves and simmer for another 2 minutes.
- Add the grilled or fried fish on top and let it heat through for about 5 minutes.
- Serve hot with steamed rice.
Substitutions
- tilapia or bangus -> any white-fleshed fish
- bagoong -> light soy sauce with a dash of fish sauce
- calabaza squash -> butternut squash
Enhancements in the Next Evolution
- Add grilled eggplant for a smoky flavor.
- Incorporate shrimp paste to intensify the umami.
- Use coconut milk for a creamier broth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
