Ingredients with Measurements:
- 1 medium-sized ampalaya (bitter gourd), sliced
- 1 cup sliced kalabasa (squash)
- 1 cup sliced sitaw (long beans)
- 1 cup sliced talong (eggplant)
- 1 cup sliced kamote (sweet potato)
- 1 cup sliced okra
- 1/2 cup sliced ginger
- 1/2 cup sliced onions
- 1/2 cup sliced tomatoes
- 1/2 cup bagoong isda (fish paste)
- 4 cups water
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a pot, bring water to a boil.
2. Add ginger, onions, and tomatoes. Let it simmer for 5 minutes.
3. Add ampalaya, kalabasa, sitaw, talong, and kamote. Let it cook for 10 minutes.
4. Add okra and bagoong isda. Let it simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with rice.
30 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 180
- Fat: 2g
- Carbohydrates: 35g
- Protein: 7g
- Fiber: 8g
Substitutions for ingredients:
- Bagoong isda can be substituted with bagoong alamang (shrimp paste).
- Other vegetables like malunggay leaves, kangkong (water spinach), and patola (sponge gourd) can be added or substituted.
Variations:
- Add grilled or fried fish to make it a complete meal.
- Use coconut milk instead of water for a creamier version.
- Add chili peppers for a spicy kick.
Tips and tricks:
- To lessen the bitterness of ampalaya, soak it in salted water for 10-15 minutes before cooking.
- Cut the vegetables in uniform sizes for even cooking.
- Adjust the amount of bagoong isda according to your taste preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a traditional Filipino clay pot for an authentic look.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice and fried fish.
Suggested side dishes:
- Ensaladang talong (eggplant salad)
- Ginisang monggo (mung bean soup)
Troubleshooting advice:
- If the vegetables are overcooked, they will become mushy. Make sure to check the doneness of each vegetable before adding the next one.
Food safety advice:
- Make sure to wash the vegetables thoroughly before cooking.
- Avoid using expired or spoiled bagoong isda.
Food history:
- Dinengdeng is a traditional Filipino dish that originated from the Ilocos region. It is a vegetable soup that is flavored with bagoong isda.
Flavor profiles:
- Savory, salty, and slightly bitter.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Region: Philippine