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.
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
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.
Note: Leafy vegetables should only be wilted and not overcooked. Serves six.
2 guhit na baboy
1 tungkos na kangkong
2 kutsarang bagoong na alamang
- 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.