Denengdeng is a Filipino vegetable dish that ‘s originated in the North of the Philippines. It consists of different tropical vegetables such as jute leaves, moringa, eggplant, sweet potato, squash, okra, etc. Cooking this dish is pretty straightforward, just like boiling vegetables. It’s Delicious together with grilled fish, particularly Milkfish. Others like to incorporate the grilled into the vegetable and some like it separate, I like mine the latter.
We are also using a condiment which is Bagoong isda or fermented fish in English. This serves to bring out the flavor of the dish.
Ingredients
Sweet potato, 2 cups
Okra, 12 pieces
Green Papaya, unripe, 2 cups
Eggplant, 2 small
Tomato, 2 medium size
Jute leaves, a bundle
Onion, quartered
Ginger, knob
Pandan leaf, optional
Bagoong isda or fermented fish, 2 -3 tbsp
Rice Water water, 4 cups
Preparations
- Slice the vegetable in bite size pieces except the leaves.
- In a boiling pot of water, Add the tomato, ginger, onion and pandan leaf, if using. Let it boil.
- Pour the fermented fish and stir.
- Add the Add the sweet potato and green papaya, cook for 5 minutes in a medium flame.
- Add the okra, eggplant. Let it sit for a few minutes.
- Lastly, add jute leaves and cook for a minute. You may also add the grilled fish this time if you want to incorporate it with the dish, It will add more flavor.
- Serve warm.
This quick, easy and delicious dish has plenty of vitamins and nutrients. It doesn’t use cooking oil, it was simply boiled and simmered for minutes. You may add more vegetables or feel free to mix and match other vegetables, you can use Moringa instead of jute leaves, or squash instead of papaya, whatever is available. It will work out just fine and sure it will still be delicious and nutritious.
unripe Green Papaya, ideal for lactating Mother's
Jute leaves, Rich in minerals and vitamins such as Iron. Skin-friendly as it promotes the production of collagen.
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