Dinengdeng with Grilled Hito

I am missing this native food. One of the many favorite dishes in our province. It is the Ilocano’s specialty food, the “dinengdeng”. It is somewhat similar to pinakbet, but, though I said it was similar, they still have many differences. Flavor and appearance vary depending on locality and cook’s preference. Some include additional ingredients to make the flavor unique, or, I should say more flavorful.

I personally add grilled catfish. I am sure you’ll like my very own modification.


1/2 kilo hito (catfish), grilled
1 cup sitao, cut
5 okra, cut
1 cup eggplant, sliced
1 cup squash, sliced
2 cups young saluyot leaves
2 tomatoes, sliced
1 red onion, sliced
1 thumb sized ginger, sliced
2 cups water
bagoong isda to taste

Cooking Procedure:

In a casserole, add all vegetables ingredients except saluyot leaves. Then add ginger, onion and tomatoes. Pour water and season with the bagoong isda to taste. Cook until vegetables are soft. Add grilled catfish and boil to a rich aroma. Drop saluyot leaves and boil for three minutes. Ready to serve hot!

dinengdeng grilled hito

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