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Bulanglang

Bulanglang with Squash and Malunggay Leaves

Bulanglang is a dish whose vegetable ingredients vary with the backyard and the season and from region to region. Below is one recipe for this versatile dish.

INGREDIENTS

1/2 cup pork, sliced (fat and lean meat should be separate)
1/2 cup shelled shrimps
1/2 head garlic, macerated
1 onion, sliced
2 tomatoes
1 tablespoon bagoong alamang (thick shrimp sauce)

3/4 cup shrimp juice (To make: Pound shrimp heads, add water and mash until all juice is leached out. Strain off the shells.)

1  1/2  cup squash, cubed
1 bundle stringbeans, cut in 3/4-inch lengths
1 cup eggplant, sliced diagonally
1 teaspoon salt
1 to 2 bundles kangkong leaves and stems

HOW TO COOK

  • Extract fat from pork and set aside.
  • In a saucepan, boil pork and shrimps. Set aside.
  • Saute garlic, onions, tomatoes and bagoong in pork fat.
  • Put in the pork and shrimp stock and the shrimp juice. Add the squash.
  • Cook for five minutes, then add stringbeans and eggplant.
  • Season with salt.
  • Cover and cook for five to ten minutes.
  • Add kangkong leaves and continue simmering lightly.

Serve hot.

Note: Leafy vegetables should only be wilted and not overcooked. Serves six.

Bulanglang with Squash and Malunggay Leaves

Bulanglang with Squash and Malunggay Leaves


BULANLANG

2 guhit na baboy
2 talong
5 sitaw
5 bataw
1 ampalaya
1 tungkos na kangkong
1 sibuyas
2 kamatis
2 kutsarang bagoong na alamang
kapirasong kalabasa

  • Hiwain nang hiwang panggisa ang baboy, sibuyas at kamatis.
  • Pagputul-putulin ang sitaw at kangkong nang 2 pulgada ang haba; 1 pulgadang pakuwadrado ang kalabasa.
  • Biyakin sa gitna ang ampalaya at talong, at hiwain nang tig-1 pulgada ang haba.