What is DinengDeng?

DinengDeng is a Philippine goulash made primarily of vegetables; It was first ate in the northern Luzon area known as the Ilocos region. The ingredients differ very much, but generally consist of different types of tubers, roots, spices and other vegetables that are cooked in a thick fish sauce. Meat, such as beef or pork, can be added to small pieces that help emphasize the taste, even if the fish can also be added, sometimes the whole. Traditionally, Dinengdeng is served by a hot above boiled rice. It may be an attachment to a larger, heavier food or can contain a number of essential ingredients that can help it stand as a main course. Bagoong is produced by fermenting fish or other types of seafood, such as shrimp or oysters. The resulting fermented fish solids are finely grounded and sometimes added brine, processing the process. Most DinengDeng recipes call for Bagong Isda , which means that the sauce was made of fish rather than crustaceans or fish eggs. Several recThe EPT uses Bagong Alang , which is made of shrimp and has a softer taste.

Although there may be some kind of meat in DinengDeng, due to the prevalence of the green, it is still considered a plant stew. Traditional vegetables, which are added to steamed meat, are generally a Philippine origin. Food uses primarily ingredients that can be found growing in the countryside or natively in gardens and in the yard. There are specific types of beans, peas and shoots that can be used but are not outside the Philippines.

other common ingredients include eggplant and octures, with the edges used to thicken the sauce. The eggplants used are not a siemble eggplant, which are often seen in North America and instead seem more like a small, purple white rollers with a slightly different taste. Many DinengDeng recipes also require bitter melon, amaranth leaves, taro and squash flowers. All ingredients are added to the vesselDays and Water Bagoong and cook until fully boiled and liquid thickens.

Meat, such as pork cubes, can be added to steamed meat. Some preparations include the location of large pieces of fish in the sauce, allowing you to cook together with vegetables. These pieces of fish can include head and bones and provide another element to help thicken the sauce. The last meal is served on boiled rice.