How To Cook Dinengdeng

Ingredients

1 cup bamboo shoots, sliced (1 used the vacuum packed ones)
1 pack spinach leaves or any leafy vegetables
1 bunch string beans, sliced
10 pcs okra, sliced in half
4 tsp bagoong monamon or ground anchovies in oil
1 red onion, chopped
4 cloves garlic, minced
2 cups rice wash
1/2 cup dried anchovies (dilis)
salt
freshly ground black pepper
oil

Method

Note: if you find bamboo shoots to be smelly boil it for multiple times at 5 minutes each to get rid of the smell.

1. In a pan add oil and pan fry dried anchovies for 30 seconds or until crispy, remove from pan then set aside.

2. In a pot add oil then sauté garlic and onions.

3. Dilute bagoong in rice wash water then pour into a strainer or muslin cloth over to the pot, press to extract all liquid. Bring to a boil.

4. Add bamboo shoots then simmer for 5 minutes.

5. Add okra and string beans then cook for 3 minutes.

6. Add spinach leaves and season with salt and pepper then simmer for additional 2 minutes.

7. Place vegetables on a bowl then top it with fried dried anchovies then serve.