Dinengdeng with Inihaw na Bangus Recipe
Dinengdeng with Inihaw na Bangus
January 12th, 2014
This recipe is Filipino vegetable dish dinenengdeng with grilled bangus (milkfish). Dinengdeng comes from the Ilocos region which is similar to pinakbet because of the use of assorted locally grown vegetables like bitter gourd or ampalaya, stringbeans and eggplants and using bagoong as flavoring. But one obvious difference from the rest of the Ilocano vegetable dishes is the use of grilled bangus or sometime tilapia.
Ingredients:
- 4 medium-sized eggplants, cut in quarters
- 1 bundle of string beans, cut into 3 inch length
- 200 gms bangus, cleaned and cut into 3 serving sizes
- 6 fresh tomatoes
- 2 tsps Lea & Perins Worcestershire Sauce
- 2 medium-sized onions, sliced
- 1 cup rice washing (hugas bigas)
- 4 medium-sized ampalaya, cut in quarters
- 1 onion, sliced
- 300 gms string beans,cut in three-inch size
- 1 tbsp cooking oil
- 3 tbsps bagoong alamang
- salt and pepper
How to cook dinengdeng na bagus:
Season bangus with salt and pepper and add dashes of Worcestershire sauce.
Broil over live charcoal until done. Set aside.
Prepare and wash eggplants, ampalaya, tomatoes and string beans.
In a saucepan, heat oil and saute onion, tomatoes and bagoong, then add Worcestershire sauce together with all vegetables.
Add half of rice washing and cover until almost boiling.
Blend vegetables and season with more Worcestershire sauce and pepper to taste.
Add more liquid if necessary. Cook vegetables just until green and not mushy.
Top with broiled bangus before serving. Serves 4.
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