Dinengdeng (also called inabraw) is a dish of the Ilocano peopleof the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.

The dish contains the following vegetables: jute leaves, the pods and leaves of the marunggay, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, West-Indian pea blossoms, tangkoy (winter melon), eggplant, okra, winged beans, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes

Pinakbet or pakbet is a popular Ilokano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled" The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

warek-warek sometimes called "dinakdakan" is an Ilocano food. It is usually made of grilled pig head and face,similar to sisig, warek-warek it is served as an appetizer for those who love drinking liquor but it is equally good as an ULAM...

Dinaldalem is sometimes referred to as Igado. Dinaldalem comes from dalem the Ilocano word for liver. The dish is made up of thin slices of pork meat and liver stewed in vinegar and soy sauce. The addition of other pork innards is very common that would make the dish more of igado but still they are regarded as dinaldalem. To extend the dish shelf life dinaldalem is cooked dry and with out the addition of vegetable ingredients. That was of course the time when refrigerator is not as common especially in rural places. I like my dinaldalem with oily sauce which goes well with rice. I also added some chick peas and green peas this will also add some flavour and of course make the this more appealing.Here is the recipe of my Dinaldalem.

Ingredients:

1 bunch alocon flowers, trimmed
2 cups, patani, young lima beans, peeled
1 medium size eggplant, peeled, sliced into thin strips
1 small size kamote, peeled, diced
2-3 tbsp. bagoong na isda
1 medium size tomato chopped
1 small size inion chopped
grilled or fried fish
salt


Cooking Procedure:

Dilute bagoong na isda in 3 to 4 cups of water, strain in a sheave and pour solution in a casserole bring to boil and simmer for 2 to 3 minutes, remove all scams that rises. Add in the diced kamote and simmer for another 3 to 5 minutes or until it start to disintegrate. Add the onion, tomato and patani, simmer for 8 to 10 minutes or until patani is cooked. Add in the eggplant and continue to cook for 1 to 2 minutes. Add salt to taste, now add in the alukon flowers and cook for another 2 to 3 minutes. Top with grilled or fried fish and keep covered for a minute. Serve hot.

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