LOH #271 -A Bowl of Comfort: My Love for Dinengdeng!

Today is a great day to be part and share my answer in one of @merit.ahama’s questions:

2️⃣ We all have favorite foods, but not everyone enjoys cooking them. What’s that one meal you love to prepare? Share the dish, your experience, and highlight one power ingredient that makes it special. Recipes are welcome!

Everyone has favorite foods that bring comfort, joy, and a feeling of home. Not everyone likes to cook their favorite meals; some prefer to order them, while others only want them made by someone else. For me, cooking is an act of love. Of all the dishes I enjoy, there is one I truly love to make, even if not many people appreciate it as much as I do: Dinengdeng.

Dinengdeng is a simple Ilocano vegetable dish that people often do not understand because of how it looks and feels. As a vegetarian, this dish is special to me. It is simple, healthy, and closely tied to Filipino culture. While some might not like it, I feel comfort and pride when I cook dinengdeng, especially with saluyot (jute leaves), eggplant, and sitaw (long beans), flavored with sautéed onions and bagoong.

What I love most about dinengdeng is how honest it is. It does not try to be fancy. There are no complicated steps, expensive ingredients, or fancy presentation. It shows a way of living that values simplicity, caring for the environment, and respect for vegetables as they are. In a world where food trends always change, dinengdeng stays true to itself. That is exactly why I love it.

My Experience Cooking Dinengdeng

Cooking dinengdeng calms me. Washing the vegetables, slicing the eggplant, and trimming the sitaw all help me feel grounded. The process is slow and thoughtful. I start by sautéing onions until they become sweet. The smell itself is comforting, like being wrapped in a familiar memory. Then I add bagoong, making a light but tasty broth. As the vegetables cook, the kitchen fills with a scent that reminds me of home. The saluyot goes in last, softening gently into the soup, and gives dinengdeng its special texture. Many dislike saluyot’s slightly slimy feel, but for me, that texture is part of its appeal. When you look beyond its appearance and value its health, its charm becomes clear.

As a vegetarian, I like how dinengdeng lets the vegetables shine. There is no need for meat or strong seasonings. Making this dish proves that plant-based meals can be very satisfying.

The Power Ingredient: Saluyot (Jute Leaves)

If there is one ingredient that makes dinengdeng special, it is saluyot. Many people underestimate or avoid it, but saluyot is rich in nutrients and offers many health benefits. It is high in fiber and supports digestion, making it both comforting and nourishing. It represents embracing what others don’t like. It teaches patience, openness, and appreciation. Just like in life, not everything that looks unappealing is bad. Sometimes, the most misunderstood things turn out to be the most beneficial.

Why I Cook It Even When Others Don’t Like It

I’ve encountered many reactions whenever I talk about dinengdeng. Some people say it looks too simple, others dislike the texture, and some do not even want to try it. But that never stops me from making it. In fact, it makes me want to cook it even more. It reminds me that food doesn’t need universal approval to be meaningful. For me, dinengdeng feels like nourishment and peace in a bowl.
Simple Vegetarian Dinengdeng Recipe
Ingredients:
Saluyot (jute leaves), cleaned
Medium eggplant, sliced
Sitaw (long beans), cut into pieces.
Small onion, sliced
Tablespoons bagoong (vegetarian-friendly, if available)
Water

Procedure:

1.Heat a pan over medium heat and add the sliced onions. Sauté until the onions are fragrant and translucent, about 2-3 minutes. Add enough water to cover the vegetables and stir in the bagoong.

Bring to a simmer, making sure the bagoong dissolves. Add the eggplant and sitaw to the broth. Cook for 5-7 minutes, until the vegetables are tender but not mushy. Add the saluyot last and cook for just 1–2 minutes.

Dinengdeng may not be everyone’s favorite, but it is mine. It reminds me that loving what others don’t is okay, and the dishes we cherish most quietly nourish us and remind us what truly matters.