Bulanglang (Boiled Mixed Vegetables with Broiled Fish)

Wanna eat a “guilt free” meal, with no oil, no fats, no meat at all? Bulanglang is a perfect choice! The best thing about this dish is that you can choose the vegetables according to your liking. Though the vegetables I used for this recipe are what’s available here in my side of the world and may be different from what’s commonly used. However  the way of cooking is the same to what is well known to everyone.  Just be sure to know which vegetables should be added first. It is very important though to know which vegetables should go on the boiling rice stock. First to go are the aromatics, ginger, garlic and tomato. Then the kalabasa which must be cooked until it nearly disintegrate to add texture to the broth, next are the fruit vegetables like sitaw, talong, sigarillas, okra ect, then lastly the leafy vegetables if available and of course season only with salt, then topped with deboned broiled fish which gives its distinct bitter-burnt flavor. For the recipe below I’ve actually make use of our leftover broiled tilapia from the previous day.  It would have been more nutritious if I have added malunggay leaves but it isn’t available here.

Below is the simple “Bulanglang” (in Tagalog) recipe, for some it can be called “Dinengdeng” (Ilokano version) or  “Linaw-ag” (Waray version). I just miss “Linaw-ag” with “Pana” or  Taro/Gabi sprouts…coming home very soon to cook and eat “Linaw-ag”!

Bulanglang

Bulanglang

Ingredients

  • 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
  • deboned grilled or fried fish (leftover will do)
  • 4 cup rice stock (water from washing rice)
  • salt, msg. & maggi magic sarap to taste

Cooking Instructions

  1. Wash thoroughly all vegetables.
  2. Boil rice stock in a large pot, add ginger, garlic and tomato cook until tomato become soggy.
  3. Add kalabasa and simmer until kalabasa becomes mashy.
  4. Add sitaw, okra and sigarillas continue simmering until just cooked.
  5. Add deboned grilled or fried fish, any kind of  fish, leftover  will do. Season with salt, msg. & maggi magic sarap to taste.
  6. Add malunggay if available and cook until malungay is just cooked. Serve immediately.
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