Bulanglang

Do not overcook vegetables—they taste best when they still have a slight crunch to them. Be sure to first put in the pot the veggies that will take the longest to cook, then add the rest in intervals of a few minutes or so.

Serves 4 to 5  Prep Time 15 minutes  Cooking Time 18 to 20 minutes

3 cups rice washing (water used for rinsing rice)
2 tablespoons bagoong na isda
3 medium tomatoes, chopped
1/2 medium kalabasa (squash), peeled and cut into chunks
1 cup sitaw (string beans)
1 cup sigarilyas (winged beans)
6 pieces bonito ampalaya (small bitter gourd)
12 to 15 pieces bataw (hyacinth bean)
6 round eggplants
6 pieces okra
1 cup himbabao
1 cup bunga ng malunggay, peeled and cut to 1-inch lengths
10 to 12 pieces bulaklak ng katuray, pistil removed
3 to 4 pieces fried bangus (milkfish) steaks

1  Place the rice washing in a large pot. Add bagoong na isda and tomatoes; bring to a boil.

2  Put in the rest of the vegetables in the following sequence: Add kalabasa and cook for about 5 minutes. With about 2 to 3 minute intervals and stirring in between, add sitaw, sigarilyas, ampalaya, bataw, eggplants, okra, himbabao, bunga ng malunggay, and bulaklak ng katuray.

3  Add fried bangus on top of the vegetables. Cover and simmer for 2 minutes.

Photography by Miguel Nacianceno | Styling by Rachelle Santos

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