Dinengdeng or inabraw is a free style vegetable soup dish where you are free to place any exotic vegetables you wish to use some of the most popular ones are bamboo shoots, okra, string beans jute leaves, moringa, bitter melon leaves, alakon blossoms, amaranth leaves and banana blossoms to name some.
- 1 cup bamboo shoots, sliced (1 used the vacuum packed ones)
- 1 cup saluyot (jute leaves)
- 1 pack spinach leaves or any leafy vegetables
- 1 bunch string beans, sliced
- 10 pcs okra, sliced in half
- 2 tbsp bagoong monamon or ground anchovies in oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 cups rice wash
- fried fish
- fish sauce or sea salt
- freshly ground black pepper
- In a pot add oil then sauté garlic and onions.
- Dilute bagoong in rice wash water then pour into a strainer or muslin cloth over to the pot, press to extract all liquid. Bring to a boil.
- Add bamboo shoots then simmer for 5 minutes.
- Add okra and string beans then cook for 3 minutes.
- Add spinach and jute leaves and season with fish sauce and pepper then simmer for additional 2 minutes.
- Place vegetables on a bowl then top it with fried fish then serve. You can optionally add the fried fish on step 4 to make the soup richer but I prefer a crispy fried fish on the top.
If you find bamboo shoots to be smelly boil it for multiple times at 5 minutes each to get rid of the smell.