My husband requested that we eat healthier for the next few days that’s why I decided to cook this inabraw. Dinengdeng / inabraw is an Ilocano dish that consist mostly of any vegetables available (eggplants, bittergourd, string beans, french beans, any leafy vegetables, lady finger, any rootcrops) cooked in either bagoong (fermented fish) or patis (fish sauce) with fried or grilled fish added to it. Sometimes, chicken and pork also are added to make the dish even more flavorful.
It may be true that bagoong defines the Ilocano palate but not all Ilocano uses bagoong. My parents usually don’t use bagoong when they cook dinengdeng / inabraw because we (my parents, siblings, and me) have developed allergic reactions to it, sadly.
Anyway, do you know that one of the best ways to enjoy dinengdeng / inabraw is to have it with sugar on your plate? Yup, my sisters and I eat it this way: we mix the sauce and sugar with the steamed rice. Frederick find it weird but what do you know? It is delicious 🙂 Try it 🙂
INABRAW NGA SALUYOT, PARYA, KEN TARONG NGA SINAGPAWAN TI NAPRITO NGA LAMES
Saluyot (jute leaves)
Tarong (Eggplants), diced
patis (Fish Sauce)
Asin (salt) – to taste
laya (ginger), crushed and diced
sibuyas (Onions), diced – 1 medium
bawang (garlic), crushed and peeled
paminta (black pepper, ground)
naprito nga lames (fried fish of any kind)
Cooking Procedure :
1. Ikabil yo diay danum, karaman diay sibuyas, laya, bawang, patis, ken paminta iti kaserola sayo ipaburek.
Put the water, onions, ginger, garlic, fish sauce, and black pepper in a pot then bring to a boil.
2. Isaruno yo diay saluyot ken tarong. paburken ti lima minuto.
Add the jute leaves and eggplants. Let it simmer for 5 minutes
3. Ikabil diay parya ken nayunan ti asin. Paburken agingga maluto dagidiay nateng sa isagpaw diay naprito nga lames. Paburken ti duwwa minuto sayo adawen.
Add the bittergourd the adjust taste with salt. Simmer until the vegetables are fully cooked then add in the fried fish. Let it simmer for another 2 minutes then remove from fire.