Archive for category Dinengdeng


Here’s What You Need: 

1 medium porgy fish (you can also use milkfish or tilapia)
1 teaspoon salt
1/2 cup extra virgin olive oil
2 garlic clove, minced
1 small onion, chopped
1 medium tomato, chopped
2 cups water
2 segments squash (kalabasa), cut into 1 inch cubes
1 bundle green long beans (sitaw), cut into 2 inch lengths
1 bittermelon (ampalaya) seeded and cut into 1 inch lengths
8-10 pieces okra, trimmed
1 bundle swamp cabbage (kangkong), cut into 1-1/2 inch lengths
2 japanese eggplants(talong) sliced into 1 inch pieces
3-4 tablespoons shrimp paste (bagoong alamang)
salt to taste

Here’s How: 

Scale and clean the fish,sprinkle with salt and fry in hot oil until golden brown on all sides. Set aside. (Grilling is also a great alternative for frying)

In a skillet heat 2 tablespoons extra virgin olive oil and saute garlic, onions, tomatoes and shrimp paste (bagoong) in medium high heat. Add the fried or grilled fish, squash (kalabasa), green long beans (sitaw), bittermelon (ampalaya), okra and eggplants (talong). Cover, lower heat to medium low and cook for 10 minutes or until vegetables are done.

Add swamp cabbage (kangkong) and cook for another 2 minutes. Season with salt if necessary. Remove from heat, cover and let it stand for about 5 minutes. Transfer fish into a serving platter and put the vegetables on top. Serve immediately.


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