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Bulanglang Recipe

| On 08, Nov 2012

Bulanglang Recipe

I don’t agree to people who will reason a busy schedule makes them chow down instant foods or ready made meals. I found it as a lame excuse, period. Why? People nowadays are fund of gimmicks, pleasures and many more. But, will never going to put any effort in preparing their foods. In short, they are lazy.

I’m not putting ’em in minus, but, I found it more satisfying if I will make my own food. Again, why? Firstly, because, I will never thrift the ingredients of my meal, therefor, it’s more delicious. Secondly, a home-cooked meals are quite cheaper than those of fast foods’ and restaurants, and thirdly; and the most corny, it’s filled with love.

My mom, a very good cook, agrees with me, she will never drop a single meal for her family. Despite of her busy schedule, she always make sure that she’ll cook something for her children who are already double her size.

One of her favorite dish was the Bulanglang. This is made from sauteed vegetable with shrimp paste. According to studies this is the tagalog counterpart of Ilocano’s Pinakbet

My mom loved to cook this dish, because she knew all my siblings are vegetable lovers. She used to cook this dish with pork, but this recipe includes small clams to add more flavor to the soup.

Here are the ingredients:

  • 1/2 kilo Pork
  • 1/2 kilo small clams and 1cup water (refer to the procedure)
  • 1/2 medium squash – peeled and chopped
  • 4 pieces eggplant – chopped
  • 1 medium ampalaya (bitter melon) – chopped
  • 4 pieces tomato -chopped
  • 1 bundle malunggay leaves
  • 2 pieces green chilies
  • 3 cloves garlic – minced
  • 1 medium onion – chopped
  • 2 thumb-sized ginger – chopped
  • 7 cups water
  • 4 spoon bagoong isda or fish sauce (adjusted based on taste preferences)

Procedure:

  1. In a pan boil the small clams in 1 cup of water. Set aside the soup and remove the flesh from the shell.
  2. In a separate pan boil the pork meat in water for 10 minutes.
  3. Add bagoong or fish sauce and boil for a minute
  4. Add garlic, onion, tomato and ginger. Let it boil for 5 minutes.
  5. Add the squash, eggplant  and ampalaya. Let it boil for another 5 minutes.
  6. Add the green chilies and boil for 1 minute.
  7. Add the clams and soup and mix well.
  8. Add the malunggay leaves and let it simmer.
  9. Serve and enjoy.

You can also add okra, ampalaya leaves and other green, dark vegetables. Aside from pork, you can also use fried fish like tilapia or bangus.

Learn more the author of this post:

Ringo
I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

Comments

  1. Lynette

    This is a soup dish that my mother used to cook with grilled/fried fish. I think it’s more like Ilocano’s ‘Diningding’ (or Dinengdeng for some; don’t know the real spelling). If no pork or fish is cooked with it, I prefer a fried fish separately cooked to eat with it. Yummy!

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