RECIPE: Inabraw a.k.a. Dinengdeng

Inabraw a.k.a. Dinengdeng is one of the most popular Ilocano dish which is similar to Pinakbet. It is a boiled vegetables seasoned with bagoong with an added fried or grilled fish. It is an authentic Ilocano cuisine that my siblings and I grew up eating. This favorite was introduced to us by my father who was a genuine Ilocano himself. 

I did not include fish in the recipe.  The vegetables i used for this recipe is labong (bamboo shoots) and saluyot.

Inabraw a.k.a. Dinengdeng

ingredients

saluyot

blanch labong

onions, garlic and pork

Wash the Saluyot leaves in running water to remove impurities. Slice the leaves in a slant direction in narrow strips about half a centimeter wide. You will notice the slimy juice oozing as you slice the leaves.

Bring to boil 750ml of water in a caserole

add onions and garlic

onions and garlic simmering

Pour the bagoong to the boiling pot.

add 1/2 tsp magic sarap

 put bamboo shoot and stir

simmering bamboo shoots (labong)

Add saluyot and continue simmering until saluyot leaves are cook.

stir a little until the leaves begin to submerge.  Keep the lid open and simmer for another 5 to 10 minutes. It is important for the lid to be open so that the Saluyot leaves will retain its vibrant green color. Pay attention to the texture and color of the leaves. Once it has reached its half-cook stage, you may turn of the heat. Overcooking the vegetable will diminish its nutrients, hence it is important to achieve the correct temperature level.

Pour the dish into a serving bowl and serve. Do not leave it in the hot pot as the remaining heat will overcook the vegetable.

INGREDIENTS:  

95   grams Saluyot Leaves 
100 grams Labong (bamboo shoots)
3     tbsp    Bagoong
1/2  tsp      Magic Sarap
1/2  pc       Onion, sliced
3   cloves   garlic, sliced
750 ml       water
dash of pepper

COOKING PROCEDURE: 

• Wash the Saluyot leaves in running water to remove impurities. Slice the leaves in a slant direction in narrow strips about half a centimeter wide. You will notice the slimy juice oozing as you slice the leaves.
• Bring to boil 750ml of water in a caserole
• add onions and garlic
• Pour the bagoong to the boiling pot.
• add 1/2 tsp magic sarap
•  put bamboo shoot and stir 
• Add saluyot and continue simmering until saluyot leaves are cook.
• stir a little until the leaves begin to submerge.  Keep the lid open and simmer for another 5 to 10 minutes. It is important for the lid to be open so that the Saluyot leaves will retain its vibrant green color. Pay attention to the texture and color of the leaves. Once it has reached its half-cook stage, you may turn of the heat. Overcooking the vegetable will diminish its nutrients, hence it is important to achieve the correct temperature level.
• Pour the dish into a serving bowl and serve. Do not leave it in the hot pot as the remaining heat will overcook the vegetable.