“This Bulanglang recipe is often mistaken for “Pinakbet”. One reason is because the ingredients and flavorings are quite similar. But there are 3 distinct differences between the two, Pinakbet is a somewhat dry dish while Bulanglang is a soup version. Second, Pinakbet is cooked with pork while Bulanglang is best served with fish (dried, broiled, fried or grilled). And third, Bulanglang is more flexible of the two dishes. The vegetables that can be included are extensive. On top of the ingredients that are also in Pinakbet, Bulanglang is prepared with leafy green vegetables like kangkong tops (water spinach/swamp cabbage), spinach, watercress and malunggay (moringa olefeira/horseradish tree), plus other veggies like green papaya, sigarilyas (winged bean), upo (bottle gourd), patola (luffa/loofah), and chayote (pear squash) to name a few. Thus, making it a healthier dish.”
2 tablespoons cooking oil
1 whole bangus (milkfish), cut into 4 pieces (grill, broil or fry)
3 cloves garlic, minced
1 medium onion, chopped
2 medium ripe red tomatoes, chopped
4 cups rice washings
2 cups squash, cubed
2 talong (eggplant), sliced into 3-inch pieces
2 ampalaya (bitter melon), pith removed, sliced into 3-inch pieces
1 bunch long beans (sitaw), broken into 3-inch pieces
1 cup malunggay leaves
1 thumb size ginger, sliced
3 tablespoons bagoong (anchovy) or fish sauce
1. Heat oil in a pan, saute garlic, ginger and onions. Add tomatoes and cook until soft.
2. Add rice washings and bring to a boil.
3. Season with bagoong (anchovy) or fish sauce.
4. Add vegetables starting with the one that takes the longest to cook and ending with the leafy vegetable.
5. When vegetables are done, place fish on top and heat through.
Serve and Enjoy!