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
- Bring water and patis to a boil.
- Add onion, tomato, and squash to broth. Cover and let simmer until translucent (about 10 minutes), stirring halfway through.
- Add shrimp. Cover and let simmer for 5 minutes.
IG post of this video: Dinengdeng with Shrimp