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This Bulanglang Recipe is the favorite dish in the Southern Tagalog region, its origin came from Batangas where fruits and vegetables have always been in abundance. This dish is very healthy and nutritious that contains different types of vegetables, it is different from Pinakbet because it is more watery and instead of Bagoong Alamang this recipe uses Bagoong Isda. Another difference is the cooking method. Pinakbet needs sautéing while Bulanglang the vegetables are simply boiled and traditionally the stock used for it is rice wash. Having said that, this is very easy to cook all you need to do is boil the rice wash or water and put in the vegetables according to their cooking time. Just be sure to know which vegetables should be put first.
Bulanglang Recipe Tips & Preparation
Ideally, aromatics like ginger, garlic, and tomatoes should be drop first in the pot then the squash or “kalabasa” which must be cooked until it is nearly shattered, this adds texture to the broth. Next will be the fruit vegetables like eggplant, lady fingers or “okra,” dragon bean or “sigarilyas” and sitaw. Then, lastly put in the leafy vegetables. Bulanglang is usually served hot from the pot especially during rainy season, best paired with fried or dried fish or you can pair it with grilled meat for a more delicious meal. This is absolutely a”guilt free” meal, no oil, no fats and no meat at all!
More About Bulanglang
Bulanglang has a lot of names, in Ilocos, it is called “Dinengdeng” while they call it “Laswa” in Iloilo. Since this recipe is made entirely with fresh leafy vegetables and fruits and there is no frying method, it’s absolutely very healthy and perfect food for those in a diet. This vegetable soup is guaranteed nutritious and contains Antioxidants that are necessary for human body. We could also get vitamins, nutrients, and minerals from this super simple dish. The nutritional content that is found in this vegetable soup recipe is very good for sick people to help them recover easily. It is also recommended for those high in cholesterol and diabetic.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4
- 2 cups kalabasa, cut into wedges
- 1 cup sitaw, cut into 2” length
- 1 cup sigarillas, cut into wedges
- 1 cup okra, cut into wedges
- 1 cup talong, cut into wedges
- 1 medium size tomato, chopped
- 3 cloves garlic, crushed
- 1 thumb size ginger, sliced
- Left Over Fish ( Fried Fish) / Pork (Optional)
- 4 cup rice stock (water from washing rice)
- salt to taste
- Wash thoroughly all vegetables.
- Boil rice stock in a large pot, add ginger, garlic, and tomato cook until tomato becomes soggy.
- Add kalabasa and simmer until kalabasa becomes mashy.
- Add sitaw, okra and sigarillas continue simmering until just cooked.
- Add deboned fried Fish, any kind of Fish and Pork.
- Season with to taste.
- Add Malunggay if available and cook until Malungay is just cooked.
- Serve immediately.
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