Summertime Bulanglang

This recipe is from my mother in law, whose family hails from Batangas. She told me that this was her father’s favorite thing to eat with the different vegetables. Bagoong is in no way vegan, but is a delicious addition to the dish. The beauty of this dish is that you can make it with any vegetable you find that is market fresh. Thank you Mommy Menchu for sharing this with me.



Adjust Servings
1bunch sayote tops
1bunch alukon
1bunch camote tops
1/2 squash, cut in sections
6pc okra
4 shitake mushrooms (optional)
2stalks malungay fruit
• note: You can add any vegetable of choice!
2cups rice
6cups water
1pc ginger, thumb size, sliced thinly
1 onion, sliced thinly
2 tomatoes slices in section
1 ear corn, grated


For 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.
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Strain out the rice and save the water. Set aside the rice and cook to serve with the bulanglang
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Put the rice water in a pot over a medium heat.
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Add the tomatoes, ginger, onions and corn.
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Stew until the corn is cooked.
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Add the squash, okra and mushrooms. Cook for 5 minutes.
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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.
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In a serving dish, add the greens, squash, okra and mushrooms. Ladle the broth with the corn over the vegetables.
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Serve with a side of Balayan bagoong.
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