Yet another dinengdeng/inabraw here. And these are mostly greens, leafy veggie. Which is what dinengdeng or inabraw mostly is, with occasional fruit veggies like sili, utong, tarong, paria, okra, kabatiti, pallang, patani, kardis, karabasa, etc.
Some curious folks asked why I’m only posting my dinengdeng-craze with salivating photographs, why not post the recipe or the procedure on how I cooked these dinengdengs, as well? Well, I’m assuming everybody knows, that’s why, hehheh!
Because making dinengdeng is by far the simplest, I’m sure. No recipes to note really. Just ready all your veggies and boil water, dilute bugguong, boil, simmer, and then put in your veggies and sagpaws (could be grilled/fried/dried fish, etc.) and put off fire ASAP to avoid wilting/overcooking the veggies that much.
Like this dinengdeng I recently made, It took me more or less 10 minutes to cook the veggies (utong, okra, camote tops, alugbati leaves) over boiling bugguong broth:
You know, cooked just right, the veggies and the broth is sweetish and so savory:
And, this is paksiw/pinakbet a saluyot, also a dinengdeng or fittingly an inabraw sans the required soup. This, I cooked longer so that the bugguong, souring agent and the garlic and ginger blend more into the saluyot, and so that it becomes drier with only a minimal but extremely tasty broth to act as a “sauce” of the dish:
Yes, it’s that simple.