Focused recipe
Dinengdeng na Saluyot with Tinapa
A traditional Ilocano vegetable stew featuring jute leaves (saluyot) and smoked fish (tinapa), simmered with bitter melon, okra, long beans, and tomatoes in a savory fermented fish sauce broth.
Filipino Updated 11/29/2017
Ingredients
Measured from the catalog payload.
- 3 pieces smoked galunggong
- 8 pieces okra
- 3 pieces ripe tomato
- 2 cups saluyot leaf
- 1 piece ampalaya cored and sliced
- 1 piece yellow onion wedged
- 12 pieces snake bean cut in 2 inch length pieces
- 1/4 cup bagoong monamon
- 3 cups water
Instructions
5 cooking steps
- Pour water into a cooking pot. Add tomato and onion. Apply heat to the pot and let boil. Cover and cook for 3 minutes.
- Add sitaw, okra, ampalaya. Cook for 3 minutes.
- Add Saluyot leaves, tinapang galunggong (smoked fish), and bagoong monamon. Cover the cooking pot and continue to cook in medium heat for 3 to 5 minutes.
- Transfer to a serving plate. Serve with warm rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Vegetable No tags Public recipe Revision 1
Recipe notes
- Dinengdeng is a traditional Ilocano vegetable stew.
- Adjust the amount of bagoong monamon according to your salt preference.
- Best served immediately with warm rice.
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pot over medium heat until warmed through.