Dinengdeng or inabraw is a Filipino vegetable dish that originated from the Ilocos region in the Philippines. It is composed of different vegetables that are usually grown in one’s backyard. This is my wife's version that she grew up with using.
Saute Onions and Ginger and Tomatos in Olive oil using a medium pot.
Add 1/4 water, bring water to a boil.
Add Talapia. Cook covered for 5 minutes. Turn off heat.
5 minutes before eating, add the Ampalaya or Malunguy leaves. Cook in high heat for 5 minutes.
Serve. Share and enjoy!
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 72.9mg | 2 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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