Dinengdeng na Saluyot at Labong
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 Servings
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Calories
151 kcal
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Course
Main Course
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Cuisine
Filipino
Dinengdeng na Saluyot at Labong
Description
This recipe for Dinengdeng na Saluyot at Labong starts by frying cleaned tilapia in canola oil until golden and cooked through, then draining off excess oil. Bamboo shoots are boiled until tender and drained. Separately, a pot of water and quartered onion is boiled. The bagoong monamon is diluted with hot water and strained to remove small particles, then added to the pot to create a flavorful fish sauce broth.
The bamboo shoots are added to the broth to cook until soft, then the fried tilapia is added back in to infuse flavor and slightly soften. Finally, fresh saluyot leaves (jute leaves) are added and cooked just until wilted, providing a tender green element without bitterness. The dish is seasoned with salt and black pepper to taste and served hot.
Served traditionally as a simple vegetable and fish stew, this dish showcases the flavors and textures of bamboo shoots, fresh fish, and saluyot, with the shrimp paste-based bagoong deepening the savory profile. The slight crispness of fried fish contrasts with the tender vegetables, while the broth ties all elements together.
Cooking saluyot leaves briefly is important to prevent bitterness. The bagoong broth can be strained to ensure smoothness. The dish is enjoyed fresh and hot.
Ingredients
- canola oil
- 1 tilapia cleaned and gutted
- water
- 2 cups bamboo shoot julienned
- 1 onion peeled and quartered
- ½ cup bagoong monamon fermented fish sauce
- 1 bunch Saluyot leaves leaves separated from stems, about 4 cups
- salt to taste
- black pepper to taste
Instructions
- In a pan over medium heat, heat oil. Add tilapia and fry, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
- In a pot over medium heat, bring enough water to cover to a boil. Add labong and cook for about 20 to 25 minutes. Drain well and discard the liquid.
- In another pot over medium heat, combine 5 cups of water and onion. Bring to a boil.
- In a bowl, combine 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.
- Add the bagoong sauce into the pot. Lower heat to simmer.
- Add the labong and continue to cook for about 7 to 10 minutes or until tender.
- Add fried fish and cook for another 3 to 5 minutes to slightly soften and infuse flavor.
- Add saluyot leaves and continue to cook for about 2 to 4 minutes or until just wilted.
- Season with pepper to taste. Serve hot.
Notes
- Cook saluyot (jute) leaves just until wilted to avoid developing bitterness.
- Strain the bagoong mixture to remove small fish particles for a smoother broth.
- Fry tilapia until golden to maintain texture before adding it to the stew.
- Adjust seasoning with salt and pepper to taste after combining ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 21mg | 7% |
| Sodium | 802mg | 33% |
| Potassium | 729mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 7982IU | 160% |
| Vitamin C | 27mg | 30% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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