Dinengdeng

Dinengdeng, also known as inabráw, is a traditional Filipino vegetable-based dish. It is characterized by a savory and earthy flavor, largely derived from fermented anchovy fish sauce (buggúong or bagoong isda), which provides a distinct salty umami taste. The dish typically includes a combination of lowland vegetables—such as leaves, fruits, flowers, and legumes—like okra, long beans, eggplant, moringa leaves, bitter gourd, and jute leaves, and may be cooked with grilled or fried fish or dried shrimp. It is commonly served as a main course and eaten with steamed rice. Originating from the Ilocos Region of northwestern Luzon, Philippines, it remains a staple of Ilocano cuisine.

Dinengdeng has numerous regional and seasonal variations, depending on the combination of vegetables used. Buridibod is one such variation and is typically prepared with sweet potato and moringa fruit. Pinakbet is a related dish prepared with similar vegetables but less liquid. Dinengdeng is also comparable to sinabawang gulay, bulanglang, and laswa, which typically use salt or patis to taste instead of bagoong isda.