Dinengdeng

From the regions of Ilocos and Pangasinan, Luzon. A wide assortment of vegetables and vegetable tops are steamed in a little amount of water or rice water seasoned with fermented fish-fry (bagoong na isda) or fermented shrimp-fry (bagoong alamang). No oil is added.

Ingredients: 1 ampalaya, cut into 2 0r 3 inches long
1 eggplant cut into 2 0r 3 inches long
3 or 4 pcs okra
whole 1 wedge squash
small bundle of squash tops
1 small bundle of malunggay tops and pods
1 cup water or rice water
3 or 4 small size fish, broiled or smoked
8 med. size shrimps

Procedure:

Put 1 cup of rice water and 1 tbsp of fermented fish-fry or shrimp-fry in a large saucepan, add all the vegetables and fish. Bring to a boil in high heat, then lower heat to continue cooking in steam. Do not stir. If liquid evaporates before veggies are done, add more water sparingly. Do not over-cook vegetables. Serve hot.