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dinengdeng

{{Short description|Filipino soup-based dish}}

{{Use mdy dates|date=September 2022}}

{{Use Philippine English|date=September 2022}}

{{Infobox food

| name = Dinengdeng

| image = Dinengdeng.jpg

| caption = Dinengdeng consisting of calabaza squash, shoots and blossoms, and grilled fish.

| alternate_name = Inabraw

| country = Philippines

| region = Northern Philippines

| national_cuisine = Filipino cuisine

| creator =

| course = Main course

| served = Hot

| main_ingredient = Bagoong, vegetables, fish, meat

| variations = {{lang|ilo|Buridibod}}, sari sari

| calories =

| calories_ref =

| other =

| similar_dish = Pinakbet, sinabawang gulay

}}

Dinengdéng (also called inabraw) is an Ilocano soup-like, vegetable-based dish from the Northern Luzon, Philippines.{{cite journal |last1=Gaioni, Dominic T., & |first1=Kenneth Kahn |title=Health and nutrition in a Philippine highland community |journal=Nutrition and Health |date=2002 |volume=16 |issue=4 |pages=255–266 |doi=10.1177/026010600201600401 |pmid=12617278 |s2cid=41934520 }} It is flavored with bugguóng munamón (bagoong isda or fermented anchovies) and is characterized by its earthy flavor, simple preparation, and the use of fresh, locally sourced ingredients. The dish often includes grilled or fried fish to enhance its taste, making it a staple in Ilocano cuisine.{{cite book|author1=David Yen Ho Wu|author2=Sidney C. H. Cheung|title=Wu: Globalization of Chinese Food|url=https://books.google.com/books?id=pmGoXCmdIdIC&pg=PA183|access-date=March 24, 2013|year=2002|publisher=University of Hawaii Press|isbn=978-0-8248-2582-9|page=183}}

A simple meal to prepare was necessary for the Ilocano, who often worked 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. {{lang|ilo|Dinengdeng}}, like its more festal sibling pinakbet, is a dish best enjoyed with rice. However, because {{lang|ilo|dinengdeng}} requires fewer ingredients, it is able to be prepared daily.{{cite web |title=A Taste of Ilocos Norte |url=https://museoilocosnorte.com/ilocos-norte/information/a-taste-of-ilocos-norte/ |website=Museo Ilocos Norte |date=9 December 2008}}

Ingredients

Dinengdeng highlights the distinct umami flavor of bugguóng munamón (fermented anchovy). This essential ingredient serves as the primary seasoning, giving the dish its characteristic depth and savories. It consists of a variety of fresh vegetables, including leafy greens, shoots, blossoms, legumes, and fruits. Many of these ingredients are readily available and commonly grown in the backyards and gardens of Ilocano households.{{Cite web |title=Agoo lays out 1-km long table for festival's 'dinengdeng' |url=http://www.mb.com.ph/agoo-lays-out-1-km-long-table-for-festivals-dinengdeng/ |url-status=dead |archive-url=https://web.archive.org/web/20151121220921/http://www.mb.com.ph/agoo-lays-out-1-km-long-table-for-festivals-dinengdeng/ |archive-date=November 21, 2015 |access-date=November 21, 2015 |website=mb.com.ph |language=en-US}}{{cite book |last1=Maghirang, Rodel G. |first1=Oraye, C. D., Antonio, M. A., Cacal, M. S., & City, B |title=Ethnobotanical studies of some plants commonly used as vegetables in selected provinces of the Philippines. |date=2018 |publisher=J Nat Stud. 17 (2) |pages=30–43}}

File:Bornayjars.jpg fermenting in burnáy— the main ingredient of dinengdeng.]]

Dried shrimp or dried fish are often added to enhance the flavor of the broth.{{cite book |last1=Gascon, Helen C. |first1=Kathryn J. Orr |title=About FIlipino Foods |date=2018}} Leftover meats can also be incorporated to enrich the dish, a practice known as sagpaw or garnish. These additions may include fried or roasted fish, bagnet (Ilocano crispy pork belly), lechon (roast pig), or even fast-food fried chicken. Dinengdeng can be further seasoned with aromatics such as báwang (garlic), lasoná (native shallots), or layá (ginger). For a touch of acidity, ingredients like kamatis (tomatoes) or piás (bilimbi) may be added.{{cite journal |last1=De Guzman, Ronel S., and |first1=Alben C. Cababaro |date=2021 |title=Utilization of wood vinegar as nutrient availability enhancer in eggplant (Solanum melongena L.) |journal=International Journal of Multidisciplinary: Applied Business and Education Research |volume=2 |issue=6 |page=485-492 |doi=10.11594/ijmaber.02.06.04 |s2cid=238395052 |doi-access=free}}

During the monsoon season, Dinengdeng incorporates ingredients that thrive in the wet climate. These include bamboo shoots (rabong), which provide a crunchy texture and earthy flavor; edible vine flowers (sabidukong), which enhance the dish's aroma with a floral note; and wild mushrooms (u-ong), which add a chewy, umami-rich element to the soup. These seasonal ingredients are often foraged, reflecting the Ilocano ingenuity in utilizing the natural environment.

In coastal areas, Dinengdeng is often enriched with seaweed varieties such as kulot (Gelidiella acerosa) a curly, soft-textured seaweed and aragan or panpan-aw (a coarse-textured seaweed with a briny taste). These additions contribute a distinct oceanic flavor that pairs well with the savory bugguóng (fermented fish paste) broth.

The dish may contain a numerous combination of the following vegetables:{{Cite web|title=Agoo lays out 1-km long table for festival's 'dinengdeng' |url=http://www.mb.com.ph/agoo-lays-out-1-km-long-table-for-festivals-dinengdeng/ |website=mb.com.ph |access-date=November 21, 2015 |language=en-US |url-status=dead |archive-url=https://web.archive.org/web/20151121220921/http://www.mb.com.ph/agoo-lays-out-1-km-long-table-for-festivals-dinengdeng/ |archive-date=November 21, 2015 }}{{cite book |last1=Maghirang, Rodel G. |first1=Oraye, C. D., Antonio, M. A., Cacal, M. S., & City, B |title=Ethnobotanical studies of some plants commonly used as vegetables in selected provinces of the Philippines. |date=2018 |publisher=J Nat Stud. 17 (2) |pages=30–43}}

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File:Japanese Psophocarpus tetragonolobus.jpg|Winged Bean (Ilo: Pallang or Tlg: Sigarilyas)

File:Pigeon peas2.jpg|Pigeon Peas (Ilo: Cardis or Tlg: Kadyos)

File:Alukon.jpg|Birch Flower (Ilo: Allukon, Bunngon or Tlg: Himbabao)

File:1612Saluyot Philippines Leaves Flowers 08.jpg|Jute leaves (Ilo: Saluyot)

File:Termitomyces in Long Khanh.jpeg|Mushroom (Ilo: Uuong or Tlg: Kabute)

File:Long Bean.JPG|Long Beans (Ilo: Otong or Tlg: Sitaw)

File:Ben-oil tree leaves (marketed) 2.jpg|Moringa leaves (Ilo: Marunggay or Tlg: Malungay)

File:Telosma procumbens.jpg|Sabidukong or Bagbagkong

File:Flowers of zucchini in Ventimiglia.jpg|Squash Blossom (Ilo: Sabong Karabasa)

File:Gotoi aka bamboo shoot.JPG|Bamboo Shoot (Ilo: Rabong or Tlg: Labong)

File:Quiabo.jpg|Okra

File:Fairy Tale Eggplant.jpg|Eggplant (Ilo: Tarong or Tlg: Talong)

File:Sesbania grandiflora (6194246928).jpg|Vegetable Hummingbird (Ilo: Katuday or Tlg: Katuray)

File:Banana flowers for cooking 02.jpg|Banana Blossom (Ilo: Sabunganay)

File:Lagenaria siceraria Clavata Group1SHSU.jpg|Bottle Gourd (Ilo: Tabungaw or Tlg: Upo)

File:Fresh bitter melon.jpg|Bitter Gourd (Ilo: Parya or Tlg: Ampalaya)

File:Ipomoea batatas 006.JPG|Sweet Potato (Kamote)

File:Luffa ridge (Luffa acutangula) immature gourd ready for consumption.jpg|Luffa (Ilo: Kabatiti or Tlg: Patola)

File:Starr-090714-2760-Lablab purpureus-seedpods-DT Fleming Beach Kapalua-Maui (24339103034).jpg|Hyacinth Beans (Ilo: Parda)

File:Drumsticks or Moringa.jpg|Moringga Fruit (Ilo: Bunga marunggay)

Variations

Dinengdeng is characterized by its versatility and numerous variations, which are influenced by regional, seasonal, and cultural factors, as well as personal preferences. The classic version of dinengdeng typically consists of a mixture of leafy greens, shoots, and other vegetables, including long beans (utong), okra, jute mallow (saluyot), bitter gourd (parya), sweet potato leaves (uggot kamote), and moringa leaves (marunggay). These ingredients are commonly available year-round.

= Buridibod =

One variation of Dinengdeng is buridibod, which prominently features kamotig (sweet potato tubers) as the primary ingredient. The sweet potatoes are sometimes cooked until they disintegrate, resulting in a thicker, creamier soup. The natural sweetness of the sweet potatoes complements the savory and umami flavors of the dish.{{cite web |date=22 April 2015 |title=Buridibud |url=https://www.angsarap.net/2015/04/22/buridibud/#:~:text=Buridibud%20is%20a%20vegetable%20soup%20dish,on%20what%20vegetables%20you%20can%20use%2C&text=Buridibud%20is%20a%20vegetable,vegetables%20you%20can%20use%2C&text=a%20vegetable%20soup%20dish,on%20what%20vegetables%20you |access-date=7 October 2023 |website=Ang Sarap |language=en-NZ}}{{cite web |title=Buridibud Ilocano Vegetable Recipe |url=https://www.overseaspinoycooking.net/2022/05/buridibud-ilocano-vegetable-recipe.html |access-date=7 October 2023 |website=Overseas Pinoy Cooking |language=en}}

= Sari-Sari =

Another variation of Dinengdeng is sari-sari, which emerged within the Ilocano diaspora in Hawaii.{{cite web |last1=Adams |first1=Wanda A. |date=May 17, 2006 |title=Try a simply elegant blanched salad or savory sari-sari stew {{!}} The Honolulu Advertiser {{!}} Hawaii's Newspaper |url=http://the.honoluluadvertiser.com/article/2006/May/17/il/FP605170302.html |access-date=18 October 2023 |website=the.honoluluadvertiser.com}} Introduced in 1974 by Theo Butuyan of Pangasinan at his restaurant "Elena's" in Waipahu,{{cite web |last1=Tabura |first1=Lanai |date=20 August 2014 |title=Sari Sari — Shaken, Not Stirred - Elena's |url=https://www.midweek.com/elenas-sari-sari/ |access-date=18 October 2023 |website=MidWeek}} this version includes eggplant, bottle gourd, water spinach, tomatoes, and onions. It is simmered with shrimp and crispy pork belly, creating a richer and more indulgent version of the dish while maintaining the Ilocano tradition of utilizing locally available ingredients.{{cite web |title=Elena's Home of Finest Filipino Foods – Serving the Finest Filipino Food in Hawai'i for over 40 Years |url=https://elenasrestaurant.com/ |access-date=16 October 2023 |website=elenasrestaurant.com}}

In popular culture

= Dinengdeng Festival =

The annual "Dinengdeng Festival" is the official festive event of the municipality of Agoo, La Union, Philippines held in the summer.{{cite web|title=10th Agoo Dinengdeng Festival|url=http://www.launion.gov.ph/news.php?item.502|publisher=www.launion.gov.ph|accessdate=28 February 2015}}{{cite web|title=AGOO DINENGDENG FESTIVAL|url=http://www.visitmyphilippines.com/index.php?title=AGOODINENGDENGFESTIVALAgoo,LaUnion&func=all&pid=5661|publisher=Dept. of Tourism, Agoo, La Union|accessdate=28 February 2015}} The festival is held in celebration of the dish and to promote tourism. A large {{lang|ilo|banga}} (clay pot) is used symbolize the festival, called the "Big Banga". It is used during the event in cooking the {{lang|ilo|dinengdeng}}. {{Multiple images

| image1 = Dinengdeng Festival in Agoo, La Union 134.jpg

| image2 = Dinengdeng Festival in Agoo, La Union 21.jpg

| image3 = Dinengdeng Festival in Agoo, La Union 102.jpg

| header =

| direction = horizontal

| align = center

| footer = Dinengdeng Festival in Agoo, La Union

| footer_align = center

| image4 = Dinengdeng Festival in Agoo, La Union 81.jpg

}}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.{{cite web|title=Dinengdeng Festival in La Union|url=http://www.abs-cbnnews.com/image/images/05/03/12/dinengdeng-festival-la-union|publisher=ABS-CBN News and Current Affairs|accessdate=28 February 2015}} The goal of the local government desired this festival to be comparable to other prominent festivities in the region, such as the Panagbenga.{{cite web|title=5 Things About Agoo's Dinengdeng Festival|url=http://doonposaamin.ph/articles/activities-to-enjoy/5-things-about-agoorsquos-dinengdeng-festival|publisher=doonposaamin.ph|accessdate=28 February 2015|archive-url=https://web.archive.org/web/20150402092441/http://doonposaamin.ph/articles/activities-to-enjoy/5-things-about-agoorsquos-dinengdeng-festival|archive-date=2 April 2015|url-status=dead}}

See also

References

{{Reflist}}

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).

External links

  • [http://pinakbetrepublic.blogspot.com/2010/11/dinengdeng-glorious-dinengdeng.html Dinengdeng, glorious dinengdeng!] - an essay about dinengdeng and samples of various dinengdeng.
  • [http://pinakbetrepublic.blogspot.com Pinakbet Republic] - foodblog that "demystifies Ilokano food" and features "rave and rants on food and cuisine of the Ilokanos"

{{Filipino food}}

Category:Ilocano cuisine

Category:Philippine soups

Category:Culture of La Union

Category:Cultural festivals in the Philippines