This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Dinengdeng" – news · newspapers · books · scholar · JSTOR (September 2018) (Learn how and when to remove this template message)

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

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains squash and more bagoong monamon soup base.

The dish may contain the following vegetables: saluyot (jute) leaves, the pods and leaves of the marunggay(horseradish), the leaves and fruits of parya (bitter melon), the (calabaza) squash and blossoms, alukon blossoms, kalunay (amaranth) leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote shoots, chili peppers, sabunganay (banana blossoms), corn, West-Indian pea blossoms, tangkoy (winter melon), eggplant, okra, winged beans, parda beans (chicharo), lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.[1]

Some add fried or roasted fish or other meats, usually leftovers, to the dish.

See also


  1. ^ "Agoo lays out 1-km long table for festival's 'dinengdeng'". Archived from the original on November 21, 2015. Retrieved November 21, 2015.