{"id":5650,"date":"2023-08-21T22:05:00","date_gmt":"2023-08-22T05:05:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=5650"},"modified":"2023-08-21T22:06:02","modified_gmt":"2023-08-22T05:06:02","slug":"dinengdeng-na-saluyot-labong","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/dinengdeng-na-saluyot-labong\/","title":{"rendered":"Dinengdeng na Saluyot at Labong"},"content":{"rendered":"\n

Dinengdeng na saluyot at labong<\/strong> is ready in under an hour and makes a hearty and nutritious meal. This Ilocano dish is made with mixed vegetables, and grilled or fried fish simmered in a flavorful broth of fermented fish and onions. <\/p>\n\n\n\n

\"Dinengdeng<\/figure>\n\n\n\n\n\n

Also referred to as abraw or inabraw<\/em>, dinendeng is a provincial style of cooking from the Northern regions of the Philippines, specifically, Ilocos. It involves a simple process of boiling vegetables in a broth seasoned with fermented fish sauce. Grilled or fried fish is also added at the end of cooking to heighten flavors. <\/p>\n\n\n\n

Its name is derived from the word idengdeng, which means \"to strain,\" as the bagoong monamon is usually strained to extract the fermented juice from the small fish pieces in the anchovy sauce.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"tilapia,<\/figure>\n\n\n\n

Like pinakbet<\/a>, there is no straight rule of what vegetables to include in inabraw<\/em> as home cooks usually use whatever fresh produce is abundant in the area. While vegetables such as ampalaya, kamote tops, alugbate, lima beans, eggplant, wing beans, and squash flowers are delicious additions, this recipe is a simple affair of labong and saluyot.<\/p>\n\n\n\n