Dinengdeng

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]

Dinengdeng

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

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]

Ingredients

Dinengdeng highlights the distinct umami flavor of bugguóng munamón (fermented anchovy). This essential ingredient serves as the primary seasoning, giving the dish its characteristic depth and savories. It consists of a variety of fresh vegetables, including leafy greens, shoots, blossoms, legumes, and fruits. Many of these ingredients are readily available and commonly grown in the backyards and gardens of Ilocano households.^[4][5]

Bugguóng fermenting in burnáy— the main ingredient of dinengdeng.

Dried shrimp or dried fish are often added to enhance the flavor of the broth.^[6] Leftover meats can also be incorporated to enrich the dish, a practice known as sagpaw or garnish. These additions may include fried or roasted fish, bagnet (Ilocano crispy pork belly), lechon (roast pig), or even fast-food fried chicken. Dinengdeng can be further seasoned with aromatics such as báwang (garlic), lasoná (native shallots), or layá (ginger). For a touch of acidity, ingredients like kamatis (tomatoes) or piás (bilimbi) may be added.^[7]

During the monsoon season, Dinengdeng incorporates ingredients that thrive in the wet climate. These include bamboo shoots (rabong), which provide a crunchy texture and earthy flavor; edible vine flowers (sabidukong), which enhance the dish's aroma with a floral note; and wild mushrooms (u-ong), which add a chewy, umami-rich element to the soup. These seasonal ingredients are often foraged, reflecting the Ilocano ingenuity in utilizing the natural environment.

In coastal areas, Dinengdeng is often enriched with seaweed varieties such as kulot (Gelidiella acerosa) a curly, soft-textured seaweed and aragan or panpan-aw (a coarse-textured seaweed with a briny taste). These additions contribute a distinct oceanic flavor that pairs well with the savory bugguóng (fermented fish paste) broth.

The dish may contain a numerous combination of the following vegetables:^[8][9]

• Aba (taro), corms
• Alukon (Broussonetia luzonica), blossoms
• Balangkoy (cassava), tubers
• Balatong (mung beans), dried beans
• Bukel ti otong (black-eyed peas), dried beans
• Daludal (taro), shoots
• Kabatiti (luffa), gourd
• Kalunay (amaranth), leaves
• Kamotig (sweet potato), tubers and leaves
• Karabasa (calabaza), squash, blossoms, young shoots
• Kardis (pigeon pea), shelled beans
• Katuday (West-Indian pea), shelled beans
• Kutsay (garlic chives), leaves
• Mais (sweet corn), cobs
• Marunggay (moringa), leaves and pods
• Okra (okra), fruit
• Otong (black-eyed peas), young pods
• Otong (snakebeans), young pods
• Pallang (winged bean), fruit
• Parda (parda bean), young pods
• Parya (bittermelon), leaves and unripe fruit
• Patani (lima beans), shelled beans
• Rabanos (rat-tail radish), pods
• Rabong (bamboo shoots), shoots
• Sabunganay (banana), blossoms
• Saluyot (jute), leaves
• Sayote (chayote), fruit and young shoots
• Sili (chili peppers), leaves and unripe fruits
• Tabungaw (bottle gourd), gourd
• Talilong (Talinum), shoots
• Tangkoy (winter melon), gourd
• Tarong (eggplant), fruit
• Tugi (yams), and wild potatoes
• Uong (mushrooms)

• 
  Winged Bean (Ilo: Pallang or Tlg: Sigarilyas)
• 
  Pigeon Peas (Ilo: Cardis or Tlg: Kadyos)
• 
  Birch Flower (Ilo: Allukon, Bunngon or Tlg: Himbabao)
• 
  Jute leaves (Ilo: Saluyot)
• 
  Mushroom (Ilo: Uuong or Tlg: Kabute)
• 
  Long Beans (Ilo: Otong or Tlg: Sitaw)
• 
  Moringa leaves (Ilo: Marunggay or Tlg: Malungay)
• 
  Sabidukong or Bagbagkong
• 
  Squash Blossom (Ilo: Sabong Karabasa)
• 
  Bamboo Shoot (Ilo: Rabong or Tlg: Labong)
• 
  Okra
• 
  Eggplant (Ilo: Tarong or Tlg: Talong)
• 
  Vegetable Hummingbird (Ilo: Katuday or Tlg: Katuray)
• 
  Banana Blossom (Ilo: Sabunganay)
• 
  Bottle Gourd (Ilo: Tabungaw or Tlg: Upo)
• 
  Bitter Gourd (Ilo: Parya or Tlg: Ampalaya)
• 
  Sweet Potato (Kamote)
• 
  Luffa (Ilo: Kabatiti or Tlg: Patola)
• 
  Hyacinth Beans (Ilo: Parda)
• 
  Moringga Fruit (Ilo: Bunga marunggay)

Variations

Dinengdeng is characterized by its versatility and numerous variations, which are influenced by regional, seasonal, and cultural factors, as well as personal preferences. The classic version of dinengdeng typically consists of a mixture of leafy greens, shoots, and other vegetables, including long beans (utong), okra, jute mallow (saluyot), bitter gourd (parya), sweet potato leaves (uggot kamote), and moringa leaves (marunggay). These ingredients are commonly available year-round.

Buridibod

One variation of Dinengdeng is buridibod, which prominently features kamotig (sweet potato tubers) as the primary ingredient. The sweet potatoes are sometimes cooked until they disintegrate, resulting in a thicker, creamier soup. The natural sweetness of the sweet potatoes complements the savory and umami flavors of the dish.^[10][11]

Sari-Sari

Another variation of Dinengdeng is sari-sari, which emerged within the Ilocano diaspora in Hawaii.^[12] Introduced in 1974 by Theo Butuyan of Pangasinan at his restaurant "Elena's" in Waipahu,^[13] this version includes eggplant, bottle gourd, water spinach, tomatoes, and onions. It is simmered with shrimp and crispy pork belly, creating a richer and more indulgent version of the dish while maintaining the Ilocano tradition of utilizing locally available ingredients.^[14]

In popular culture

Dinengdeng Festival

The annual "Dinengdeng Festival" is the official festive event of the municipality of Agoo, La Union, Philippines held in the summer.^[15][16] The festival is held in celebration of the dish and to promote tourism. A large banga (clay pot) is used symbolize the festival, called the "Big Banga". It is used during the event in cooking the dinengdeng.

Dinengdeng Festival in Agoo, La Union

This festival replaces the old theme of tobacco, an important agricultural crop of Agoo. However, tobacco festivals are commonly celebrated throughout the country in different towns.^[17] The goal of the local government desired this festival to be comparable to other prominent festivities in the region, such as the Panagbenga.^[18]

See also

• Sinabawang gulay
• Binagoongan
• Bulanglang
• Laswa
• Kinilnat