📝 About This Recipe
Hailing from the rugged, sun-drenched landscapes of the Ilocos region in the Philippines, Abraw (also known as Dinengdeng) is a masterclass in rustic, farm-to-table cooking. This vibrant vegetable stew is defined by the deep umami of fermented fish paste (monamon bagoong) and the smoky sweetness of grilled or fried fish. It is a nourishing celebration of indigenous backyard produce, offering a clean yet complex broth that captures the true essence of Filipino heritage.
🥗 Ingredients
The Flavor Base
- 4 cups Water (or Rice Wash) (use the second wash of rice for a thicker, starchier broth)
- 4-5 tablespoons Ilocos Bagoong Monamon (fermented anchovy sauce; adjust to taste)
- 1 thumb-sized piece Ginger (crushed or sliced into thin rounds)
- 1 medium Red Onion (sliced)
- 2 medium Tomato (wedged)
The Hearty Vegetables
- 6-8 pieces Kalamismis (Winged Beans) (sliced diagonally into 2-inch pieces)
- 1 small bunch Sitaw (Yard-long Beans) (snapped into 3-inch lengths)
- 2 cups Kalabasa (Kabocha Squash) (cubed into 1-inch pieces)
- 2 pieces Talong (Asian Eggplant) (sliced diagonally)
- 1 small Ampalaya (Bitter Melon) (halved, deseeded, and sliced)
- 6-8 pieces Okra (tops trimmed)
The Greens and Protein
- 1 cup Malunggay (Moringa) Leaves (stripped from the stalks)
- 8-10 pieces Bulaklak ng Kalabasa (Squash Blossoms) (stamen removed)
- 2 pieces Fried or Grilled Fish (Tilapia, Bangus, or Galunggong work best)
👨🍳 Instructions
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1
Begin by preparing your fish. If not already cooked, fry or grill your choice of fish until the skin is crispy and the flesh is smoky; set aside to rest.
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2
In a large clay pot (palayok) or heavy-bottomed stockpot, pour in the 4 cups of rice wash or water.
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3
Add the crushed ginger, sliced onions, and tomatoes to the water. Bring the liquid to a rolling boil over medium-high heat.
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4
Once boiling, lower the heat to a simmer. Place the bagoong monamon in a fine-mesh strainer and submerge it into the boiling water, stirring with a spoon to release the flavor while catching the fish bones. Discard the solids.
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5
Add the cubed kalabasa (squash) to the pot first, as it takes the longest to cook. Cover and simmer for about 5-7 minutes until slightly softened.
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6
Gently place the fried or grilled fish on top of the simmering liquid. Let it sit for 2 minutes to allow its smoky oils to infuse the broth.
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7
Add the sitaw (long beans) and kalamismis (winged beans). These provide a lovely crunch to the dish.
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8
Layer the eggplant, okra, and ampalaya on top. Do not stir the pot vigorously; Ilocanos believe that stirring ampalaya too much releases excess bitterness.
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9
Cover the pot and steam the vegetables for 3-5 minutes. You want them tender but still vibrantly colored.
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10
Taste the broth. If you prefer it saltier, add a splash more bagoong; if too strong, add a touch more water.
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11
Turn off the heat. Scatter the malunggay leaves and squash blossoms over the top.
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12
Cover the pot one last time for 1 minute. The residual heat will perfectly wilt the delicate greens and blossoms without overcooking them.
💡 Chef's Tips
Always use rice wash (the water from rinsing your rice) as the base for a more authentic, velvety broth texture. For the best flavor, use 'Bagoong Monamon' (anchovy-based) rather than the pink 'Bagoong Alamang' (shrimp-based). Avoid over-stirring the vegetables once the ampalaya is added to keep the bitterness subtle and the vegetables intact. If you have leftovers, Abraw tastes even better the next day as the fish further seasons the broth. If you can't find malunggay, sweet potato tops (talbos ng kamote) make an excellent leafy substitute.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls alongside a mound of warm white jasmine rice. Pair with extra 'sili ti bagoong' (bird's eye chilies crushed in fish paste) on the side for those who like heat. A side of crispy pork belly (Lechon Kawali) provides a decadent contrast to this healthy vegetable stew. Fresh fruit like chilled mango or papaya makes for a refreshing palate cleanser after this savory meal. Serve with ice-cold calamansi juice or lemongrass tea to balance the umami notes.