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Dinengdeng, also called as inabraw, a vegetable dish by the Ilocano, similar to pinakbet. It is classified as a bugguong soup based dish, and is highly dependent on freshly picked ingredients. It contains fewer vegetable and more baguong than the pinakbet.


  • 100 grams string beans, (sitao or paayap), cut into 2-inch length
  • 200 grams of squash, peeled and cut into sections
  • 200 grams of okra, cut into 2-inch length
  • 10 pieces of malunggay fruit, peeled and cut into 2-inch length
  • 2 bundles of malunggay leaves
  • 200 grams bangus, broiled
  • 2 tablespoons of fish bagoong
  • 3 cups of water


Place the bagoong in a strainer and pour the boiling water. In a sauce pan, bring the liquid to boil. Simmer slowly and discard the froth that appears on top. Add the broiled bangus and simmer for about 10 minutes. Add the squash and boil for 10 minutes, then add the sitaw, okra and malunggay fruit. Add the leaves last. Cover the saucepan while the vegetables are cooking.


  • Cordero-Fernando, Gilda. "Philippine Food and Life". Philippines: Cacho Hermanos Printing, Inc. 1992



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