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5 from 2 votes

Dinengdeng na Saluyot at Labong

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 Servings


  • 1/2 cup oil
  • 1 tilapia cleaned and gutted
  • water
  • 2 cups labong julienned
  • 1 small onion peeled and quartered
  • 1/2 cup bagoong fermented fish sauce
  • 1 bunch saluyot leaves separated from stems (about 4 cups leaves)
  • salt and pepper to taste


  • In a pan over medium heat, heat oil. Add tilapia and fry, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
  • In a pot over medium heat, add about 4 cups and bring to a boil. Add labong and cook for about 7 to 10 minutes or until tender. Drain labong and discard liquid.
  • In another pot over medium heat, combine 5 cups of water and onion. Bring to a boil.
  • In a bowl, combine bagoong with 1/2 cup of the boiling water. In a fine mesh strainer, strain bagoong to extract juice and discard small fish particles from the bagoong. Add the bagoong sauce into the pot. Lower heat to simmer.
  • Add the labong and continue to cook for about 3 to 5 minutes. Add fried fish and cook for another 3 to 5 minutes to slightly soften. Add saluyot leaves and continue to cook for about 2 to 4 minutes or until just wilted. Season with pepper to taste.