Bulanglang Recipe

Bulanglang is primarily a boiled vegetable dish flavored with salt and pepper. However, since there are vegetables that are not available to other regions, several versions surfaced.

While its original recipe involves pure vegetables only, some added meat to enhance the flavor. People from the coastal area of the country use fish and shellfishes while those located in the agricultural areas use meat from land animals.

My mother, who hails from Pangasinan, loves cooking Bulanglang. She used to add boneless bagoong saying she grew up with the recipe.

This recipe of my mother features pork and clams for the protein.

Ingredients:

  • 1/2 kilo pork, sliced into small pieces
  • 1 cup clam meat
  • 2 pieces eggplant, sliced
  • 2 cups sliced squash
  • 3 pieces green chilies
  • 1 bundle malunggay
  • 3 pieces tomatoes, chopped
  • 3 cloves garlic, minced
  • 2 thumb-size ginger, chopped
  • 1 medium onion, chopped
  • 2 cups water
  • Boneless bagoong
  • Pepper to taste
  • Oil

Procedure:

  1. In a pan sauté garlic and onion using a medium heat.
  2. Add ginger and tomatoes and simmer for a minute.
  3. Add the pork and simmer.
  4. Add 2 cups of water and boil it for about 10 minutes.
  5. Put the squash, green chilies, and boil for another minute.
  6. Add the about 3 tablespoons of boneless bagoong and let boil.
  7. Pepper to taste
  8. Put in a low heat and add the clam meat. Boil for about 30 seconds.
  9. Remove from the heat and add the malunggay. Cover it until for about a minute to cook the leaves.
  10. Enjoy.

Bulanglang-Recipe

Notes:

  • The boneless bagoong will depend on your preferences.
  • The clams will become gummy when overcooked.
  • In your bowl, crush the green chilies and enjoy.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs...

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