Saturday, November 16, 2019

Dinengdeng with Shrimp Experiment

I wasn't sure what the proper spelling was.  I had spelled it "diningding" before.  But when I did an internet search,  it returned results for both "diningding" and "dinengdeng", but mostly the latter.

From my understanding, this dish is essentially a mixture of vegetables simmered in a fish broth and topped with fish.  This version that I made is just squash as the vegetable and shrimp instead of fish.

Certain vegetables match better with each other.  I had a big squash, so I definitely wanted to use that.  I bought a a kabatiti (gourd) thinking that it might go well with this, but I wasn't sure.

I am of filipino descent, so I should know this.  But I don't.  I was born and raised in America and am Americanized.  I enjoy watching food shows and documentaries and they often mention old traditions, customs, and recipes being lost with the older generation.  This makes me think of myself.  I am slowly working on learning how to create authentic filipino dishes and need to learn as much as I can from my parents and grandparents.

So, I texted my dad up a storm asking him about my veggie combo selection.  His recommendation was to save the kabatiti when I cook eggplant and to call my mom because she knows better. Haha! 😂

My mom was busy when I called, so I just got started cooking.  I found out I put too much water because squash releases a lot of liquid when cooked.  She stayed on the phone with me for a while until I felt comfortable enough to hang up.  I sent them some pictures and they both said it looked good.  It was delicious!  I also gave some to my friend and she enjoyed it. Yay!

Here is my recipe.  You could use half the water and patis if you like it less soupy.  Take a look at my video to see how much liquid it made.

  • 1 squash, cleaned and cut up into bite-size pieces (approximately 8 cups)
  • 1 small tomato, sliced into wedges
  • 1/4 large onion, sliced (authentic filipino recommendation would be the little shallots)
  • 1 cup of shrimp, peeled and de-veined 
  • 1/3 cup patis
  • 2 cups water

  1. Bring water and patis to a boil.
  2. Add onion, tomato, and squash to broth.  Cover and let simmer until translucent (about 10 minutes), stirring halfway through.
  3. Add shrimp.  Cover and let simmer for 5 minutes.
  4. Serve.

IG: @abundanceofvegetables
IG post of this video: Dinengdeng with Shrimp

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