I had never heard of Bulanglang until my mother in law told me about it. She offered up the recipe for one of her father’s favourite vegetable dishes. In their household, the hodge podge of vegetables was served alongside the famous Balayan Bagoong as my husband’s family hails from Balayan. The fragrant broth of this dish, slightly sweetened by the corn introduces layered refreshing flavours. Preparing this dish embodies all the ideas of a perfect zero-waste meal. It makes use of the water the rice is cooked in, any vegetable that is in season, every part of the plant edible. This is the perfect dish to enjoy vegetables and their full flavours. Summertime yields a bouquet of beautiful vegetables that are both beautiful and delicious to eat.
- 1 bunch sayote tops
- 1 bunch alukon
- 1 bunch camote tops
- 1/2 squash, cut in sections
- 6 pc okra
- 4 shitake mushrooms (optional)
- 2 stalks malungay fruit
- note: You can add any vegetable of choice!
- 2 cups rice
- 6 cups water
- 1 pc ginger, thumb size, sliced thinly
- 1 onion sliced thinly
- 2 tomatoes sliced in sections
- 1 ear corn, grated
For the broth:
Put the two cups of rice in a bowl. Add the 6 cups of water. Swirl the rice in the water until it becomes milky white.
Strain out the rice and save the water. Set aside the rice and cook to serve with the bulanglang
Put the rice water in a pot over a medium heat.
Add the tomatoes, ginger, onions and corn.
Stew until the corn is cooked.
Add the squash, okra and mushrooms. Cook for 5 minutes.
When the other vegetables are cooked, add the sayote tops, camote tops and alukon and remove after 1 minute- you only want to blanche these.
In a serving dish, add the greens, squash, okra and mushrooms. Ladle the broth with the corn over the vegetables.
Serve with a side of Balayan bagoong.