Dinengdeng
Ingredients
Scale
- 2 tbsp cooking oil
- 2 cloves garlic, minced
- 1 onion chopped
- 1 small knob of ginger sliced
- 2 tbsp bagoong monamon, (choose boneless so you won’t have to strain it)
- 2 cups water
- 2 pieces sweet potato, peeled and cut into pieces
- 1 cup lima beans (patani)
- 1 cup alakon blossoms
- 1 cup moringga pods, cut into pieces,
- 1 cup jute leaves
- 1 bittermelon, cleaned and cut into pieces,
- fried fish (king fish or mackerel scad or any fish you like)
Instructions
- Heat oil in a pot.
- Sauté garlic, onion and ginger until onion becomes translucent.
- Add bagoong monamon and water.
- Bring it to a boil then add sweet potato and lima beans. Simmer for 5 minutes.
- Add bittermelon, moringga pods, alakon blossoms and simmer for 2 minutes.
- Add jute leaves and simmer for an additional 1 minute.
- You can either add the fried fish on top of the vegetables and the simmer it for an additional 1 minute. Or just add the fish on top of the vegetables upon serving so it will remain crispy.
Find it online: https://www.thepeachkitchen.com/2015/03/dinengdeng/