📝 About This Recipe
Hailing from the lush province of Batangas, Bulanglang is the ultimate celebration of fresh, backyard-grown vegetables simmered in a light, savory broth. Unlike its cousin Pinakbet, this dish eschews sautéing and heavy oils, relying instead on the natural sweetness of the produce and the deep umami of fermented rice wash and bagoong. It is a soul-warming, nutrient-dense stew that captures the simple, honest flavors of traditional Filipino home cooking.
🥗 Ingredients
The Broth Base
- 4 cups Rice Wash (Hugas Bigas) (The water from the second rinse of white rice for a thicker, starchier base)
- 2 inch piece Ginger (peeled and bruised to release aromatics)
- 1 medium Red Onion (sliced thinly)
- 2 large Tomatoes (wedged)
- 2-3 tablespoons Bagoong Alamang (Fermented Shrimp Paste) (adjust to taste for saltiness)
Hearty Vegetables
- 2 cups Kalabasa (Kabocha Squash) (cut into 1-inch cubes)
- 2 small pieces Gabi (Taro Root) (peeled and cubed to thicken the broth)
- 1 bunch Sitaw (Yard-long Beans) (cut into 2-inch lengths)
- 1 cup Papaya (Green/Unripe) (sliced into wedges)
Soft and Leafy Vegetables
- 2 medium Eggplant (sliced diagonally)
- 6-8 pieces Okra (tops trimmed)
- 1 medium Patola (Silk Squash/Luffa) (peeled and sliced into rounds)
- 1 cup Malunggay Leaves (Moringa) (stripped from the stalks)
Optional Protein
- 1-2 pieces Fried or Grilled Fish (Tilapia or Galunggong) (leftover fish adds a wonderful smoky depth)
👨🍳 Instructions
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1
In a large clay pot or heavy-bottomed stockpot, pour in the 4 cups of rice wash. This provides a better body for the soup than plain water.
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2
Add the bruised ginger, sliced onions, and tomatoes to the pot. Bring the liquid to a gentle boil over medium heat.
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3
Stir in the bagoong alamang. Let it simmer for about 3-5 minutes until the tomatoes have softened and the aromatics have infused the broth.
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4
Add the cubed gabi (taro) and kalabasa (squash) first. These take the longest to cook and will slightly melt into the broth, giving it a rich, creamy consistency.
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5
Cover the pot and simmer for 8-10 minutes, or until the squash and taro are fork-tender.
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6
Add the green papaya and sitaw (long beans). Continue to simmer for another 3 minutes.
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7
Gently layer the eggplant, okra, and patola on top. Do not over-stir at this stage to prevent the vegetables from becoming mushy.
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8
If you are using fried or grilled fish, place it on top of the vegetables now. The steam will release the savory oils of the fish into the stew.
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9
Cover and cook for an additional 4-5 minutes until the eggplant is tender but still holds its shape.
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10
Taste the broth. If it needs more salt, add a splash of patis (fish sauce) or another teaspoon of bagoong.
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11
Turn off the heat and immediately add the malunggay leaves. The residual heat is enough to wilt them while keeping them vibrant green.
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12
Let the dish rest for 2 minutes covered before serving to allow all the flavors to harmonize.
💡 Chef's Tips
Always use rice wash instead of plain water; it adds a subtle earthy sweetness and better mouthfeel to the soup. Sequence is key: start with the hard vegetables (roots) and end with the leafy greens to ensure everything is perfectly cooked. Avoid over-stirring once the softer vegetables like eggplant and patola are added to keep the broth clear and the vegetables intact. If you don't have malunggay, pepper leaves (dahon ng sili) make an excellent, slightly spicy substitute. For a vegan version, substitute the shrimp paste with sea salt or a mushroom-based fermented paste.
🍽️ Serving Suggestions
Serve piping hot in deep bowls alongside a mound of steamed jasmine rice. Pair with 'Pritong Isda' (Fried Fish) like Tilapia or Bangus for a complete Filipino feast. A small side saucer of calamansi and fish sauce with crushed bird's eye chilies is perfect for dipping. Best enjoyed for lunch on a rainy day or as a healthy, light dinner. Complement the meal with a cold glass of iced lemongrass tea or fresh coconut water.