Dinengdeng

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet.[1] It is classified as a bagoong (fermented fish sauce) soup-based dish. Unlike pinakbet, dinengdeng contains fewer vegetables more soup base.[2]

Dinengdeng
Dinengdeng consisting of calabaza squash, shoots and blossoms, and grilled fish.
Alternative namesInabraw
CourseMain course
Place of originPhilippines
Region or stateNorthern Philippines
Associated cuisineFilipino cuisine
Serving temperatureHot
Main ingredientsBagoong, vegetables, fish, meat
VariationsBuridibod, sari sari
Similar dishesPinakbet

A simple meal to prepare was necessary for the Ilocano, who often labored in labor-intensive agriculture industries. Another characteristic of Ilocano cuisine is that dishes are either salty or bitter which means dishes that went well with rice. Dinengdeng, like its more festal sibling pinakbet, is a dish best enjoyed with rice. However, because dinengdeng requires fewer ingredients, it is able to be prepared daily.[3]

Vegetables

Many of these vegetables are easily accessible and are grown in backyards and gardens of most Ilocano households. The dish may contain a numerous combination of the following vegetables:[4][5]

Dried shrimp are dried fish often added to season the fish broth.[6] Leftover stale meats can be added to ameliorate the dish, known as sagpaw or garnish, that would be otherwise simple such as: fried or roasted fish, bagnet, lechon, or even fast food fried chicken. It could be seasoned with aromatics like bawang (garlic), sibuyas (native shallots), or laya (ginger), or soured with kamatis (tomatoes) or pias (bilimbi).[7]

Variations

In variations where kamotig (sweet potato tubers) are featured as a main ingredient, it is called buridibod. The sweet potato tubers may sometimes be cooked to the point where it disintegrates creating a thicker soup.[8][9]

In Hawaii, despite the Tagalog sounding name, it is known as sari-sari (Tagalog lit. 'variety'), referring to the various Ilocano vegetables the dish may contain as a result of the strong Ilocano diaspora.[10] The term was coined in 1974 by Theo Butuyan of Pangasinan at he and his wife's restaurant "Elena's".[11] His version contains eggplant, bottle gourd, water spinach, tomatoes and onions, simmered with shrimp and crispy pork belly.[12]

Dinengdeng Festival

The annual "Dinengdeng Festival" is the official festive event of the municipality of Agoo, La Union, Philippines held in the summer.[13][14] The festival is held in celebration of the dish and to promote tourism. A large banga (clay pot) is used symbolize the festival, called the "Big Banga". It is used during the event in cooking the dinengdeng.

This festival replaces the old theme of tobacco, an important agricultural crop of Agoo. However, tobacco festivals are commonly celebrated throughout the country in different towns.[15] The goal of the local government desired this festival to be comparable to other prominent festivities in the region, such as the Panagbenga.[16]

See also

References
  1. Gaioni, Dominic T., &, Kenneth Kahn (2002). "Health and nutrition in a Philippine highland community". Nutrition and Health. 16 (4): 255–266. doi:10.1177/026010600201600401. PMID 12617278. S2CID 41934520.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  2. David Yen Ho Wu; Sidney C. H. Cheung (2002). Wu: Globalization of Chinese Food. University of Hawaii Press. p. 183. ISBN 978-0-8248-2582-9. Retrieved March 24, 2013.
  3. "A Taste of Ilocos Norte". Museo Ilocos Norte. December 9, 2008.
  4. "Agoo lays out 1-km long table for festival's 'dinengdeng'". mb.com.ph. Archived from the original on November 21, 2015. Retrieved November 21, 2015.
  5. Maghirang, Rodel G., Oraye, C. D., Antonio, M. A., Cacal, M. S., & City, B (2018). Ethnobotanical studies of some plants commonly used as vegetables in selected provinces of the Philippines. J Nat Stud. 17 (2). pp. 30–43.{{cite book}}: CS1 maint: multiple names: authors list (link)
  6. Gascon, Helen C., Kathryn J. Orr (2018). About FIlipino Foods.
  7. De Guzman, Ronel S., and, Alben C. Cababaro (2021). "Utilization of wood vinegar as nutrient availability enhancer in eggplant (Solanum melongena L.)". International Journal of Multidisciplinary: Applied Business and Education Research. 2 (6): 485-492. doi:10.11594/ijmaber.02.06.04. S2CID 238395052.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  8. "Buridibud". Ang Sarap. April 22, 2015. Retrieved October 7, 2023.
  9. "Buridibud Ilocano Vegetable Recipe". Overseas Pinoy Cooking. Retrieved October 7, 2023.
  10. Adams, Wanda A. (May 17, 2006). "Try a simply elegant blanched salad or savory sari-sari stew | The Honolulu Advertiser | Hawaii's Newspaper". the.honoluluadvertiser.com. Retrieved October 18, 2023.
  11. Tabura, Lanai (August 20, 2014). "Sari Sari — Shaken, Not Stirred - Elena's". MidWeek. Retrieved October 18, 2023.
  12. "Elena's Home of Finest Filipino Foods – Serving the Finest Filipino Food in Hawai'i for over 40 Years". elenasrestaurant.com. Retrieved October 16, 2023.
  13. "10th Agoo Dinengdeng Festival". www.launion.gov.ph. Retrieved February 28, 2015.
  14. "AGOO DINENGDENG FESTIVAL". Dept. of Tourism, Agoo, La Union. Retrieved February 28, 2015.
  15. "Dinengdeng Festival in La Union". ABS-CBN News and Current Affairs. Retrieved February 28, 2015.
  16. "5 Things About Agoo's Dinengdeng Festival". doonposaamin.ph. Archived from the original on April 2, 2015. Retrieved February 28, 2015.

Bibliography
  • Cacatian, Shella B., and John Lester T. Tabian. "Floristic composition and diversity of indigenous wild food resources in northwestern Cagayan, Philippines." Biodiversitas Journal of Biological Diversity 24.4 (2023).
  • Bajet Jr, Manuel, and Engr Norma Esguerra. "Prototyping of a Mechanized Bagoong Squeezer." The Vector: International Journal of Emerging Science, Technology and Management 17:.1 (2008).
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