Dinengdeng with a Twist

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) tamarind juice 1 cup (240ml) tamarind juice
• 2 tablespoons shrimp paste 2 tablespoons shrimp paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 cup squash, cubed 1 cup squash, cubed
• 1 cup okra, sliced 1 cup okra, sliced
• 1 cup eggplant, sliced 1 cup eggplant, sliced
• 1 cup bitter melon, sliced 1 cup bitter melon, sliced
• 1 cup long beans, cut into 2-inch pieces 1 cup long beans, cut into 2-inch pieces
• 1 cup cherry tomatoes 1 cup cherry tomatoes
• 1 cup grilled fish or shrimp 1 cup grilled fish or shrimp
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 12g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the cooking oil over medium heat. Add the minced garlic and sliced onion. Sauté until fragrant and golden brown.
2. 2.
   Add the shrimp paste to the pot and stir-fry for a minute to release its flavors.
3. 3.
   Pour in the water and tamarind juice. Bring the mixture to a boil.
4. 4.
   Add the squash, okra, eggplant, bitter melon, and long beans to the pot. Simmer for about 10 minutes or until the vegetables are tender.
5. 5.
   Stir in the fish sauce and season with salt and pepper to taste.
6. 6.
   Add the cherry tomatoes and grilled fish or shrimp to the pot. Cook for an additional 2 minutes.
7. 7.
   Remove from heat and serve hot with steamed rice.

Treat your ingredients with care...

• Shrimp paste — If you prefer a milder flavor, you can reduce the amount of shrimp paste used in the recipe.
• Tamarind juice — To make tamarind juice, soak tamarind pulp in warm water and strain the liquid. Adjust the amount of tamarind juice according to your taste preference.
• Grilled fish or shrimp — You can use any firm white fish or shrimp of your choice. Grilling the fish or shrimp adds a smoky flavor, but you can also pan-fry or bake them if desired.

Tips & Tricks

• For a vegetarian version, omit the grilled fish or shrimp and increase the amount of vegetables.
• Feel free to add other vegetables of your choice, such as green beans or cabbage, to customize the dish to your liking.
• Adjust the amount of shrimp paste and fish sauce according to your taste preference. Start with a smaller amount and add more if desired.
• To make the dish spicier, you can add sliced chili peppers or chili flakes.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve Dinengdeng hot with steamed rice. The stew can be enjoyed as a main dish or as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the Dinengdeng with fresh cilantro or chopped green onions to add a pop of color. Serve it in a traditional Filipino clay pot or a rustic ceramic bowl to enhance the presentation.