Recipe by : Ariel Jasa, Mandaluyong City, Philippines
Dinengdeng na labong is a dish made from bamboo shoots (labong) cooked in fermented fish sauce(bagoong isda) with just a little sauce.
My Ilocano friend tells me that they choose between 2 varieties of labong or bamboo shoots when cooking the dinengdeng.
There's this bayog, which is more tender and better tasting, and there's the kawayan shoots which requires more cooking time.
The labong is best paired with saluyot or jute leaves because it is naturally fibrous and readily available in the market.
For this recipe, I added grilled milkfish or inihaw na bangus to give a hint of smoky flavor of the fish to the dish.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Boil the labong in water for about 20 - 30 minutes or until tender but firm. Strain, dispose of the water and set the vegetable aside.
2 Using the same pan, boil 4 cups of water, then add the onions and the bagoong isda. (Do not use the water from boiled labong as this has a funky smell to it).
3 Add the labong and let it simmer for about 3 - 5 minutes for the vegetable to soak in the flavor, then add the saluyot. Bring it back to a boil.
4 Season with salt(if needed) and pepper.
5 Set the grilled fish on a platter and spoon the dinengdeng on top.
6 Serve with rice.
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