Dinengdeng, also known locally as inabraw, is a traditional dish deeply rooted in the culinary traditions of the Yogad people from the Philippines. This dish bears some resemblance to the better-known pinakbet, but it stands out due to its unique preparation and flavor profile, characterized by its generous use of bagoong (fermented fish sauce) and a more pronounced soup base.
Dinengdeng distinguishes itself from other Filipino dishes primarily through its composition and the way it is cooked. While pinakbet is packed with a variety of vegetables and has a thicker consistency, dinengdeng offers a more broth-like experience, making it a soothing choice especially in cooler weather or as a comfort food. The dish typically features fewer vegetables, which allows the rich, savory flavors of the bagoong to shine through more prominently. Common vegetables used in dinengdeng include string beans, eggplant, and squash, which are simmered until tender, absorbing the flavorsome broth.