Thursday, 6 December 2012

Dinengdeng nga Alukon ken Marunggay

This is my mother-in-laws recipe for a dinengdeng



Chinese Moringga (marunggay) Leaves
Lima Beans (Patani)
Bagoong Sauce to taste
Water - about a cup
Ginger, crushed
Onions, dice

Cooking Procedure:
1. Place water in a pot along with the ginger and onions and bring to a boil.  The amount of water will depend on how soupy or dry you want your dinengdeng / inabraw  
2. In a bowl, place the bagoong sauce with some of its fermented fishes.  Add boiling water then mash the fish to separate the meat from the fish bones.  Pour the bagoong into the boiling water excluding the fish bones.  Let it simmer.  
3.  Add the patani  and cook them until they are almost half-cooked
4.  Stir in the alukon and simme until it is cooked
5.  Toss in the moringga leaves and simmer for a minute then remove from fire.

© Fresha-licious (06December2012)

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