← Back to recipes
Dinengdeng na Saluyot at Labong

Dinengdeng na Saluyot at Labong

Dinengdeng na saluyot at labong is ready in under an hour and makes a hearty and nutritious meal. This Ilocano dish is made with mixed vegetables, and grilled or fried fish simmered in a flavorful broth of fermented fish and onions.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0 canola oil
  • 1 tilapia, cleaned and gutted
  • 0 water
  • 2 cup labong, julienned
  • 1 onion, peeled and quartered
  • 0.5 cup bagoong monamon (fermented fish sauce)
  • 1 bunch saluyot, leaves separated from stems (about 4 cups leaves)
  • 0 salt and pepper to taste

Instructions

  1. Get a pan on medium heat and warm up oil. Add tilapia and fry, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.

  2. In a pot on medium heat, bring enough water to cover to a boil. Add labong and cook for about 20 to 25 minutes. Drain it well and discard the liquid.

  3. In another pot on medium heat, combine 5 cups of water and onion. Get it boiling.

  4. Mix bagoong with ½ cup of the boiling water. In a fine mesh strainer, strain bagoong to extract juice and discard small fish particles from the bagoong.

  5. Add the bagoong sauce into the pot. Lower heat to simmer.

  6. Add the labong and Keep cooking for about 7 to 10 minutes or until tender.

  7. Add fried fish and cook for another 3 to 5 minutes to slightly soften and infuse flavor.

  8. Drop in saluyot leaves and Keep cooking for about 2 to 4 minutes or until just wilted.

  9. Add pepper to taste. Serve it while it's hot.