Bulanglang

Bulanglang is a Kapampangan dish that looks like a typical sinigang but smells and tastes differently. Unlike sinigang, which takes its sourness from the tamarind used for the broth, bulanglang takes its sweet and sour flavor from guava.

Usually mixed in the fruity thick soup are milkfish belly, fresh water prawns (ulang), and pork and partnered with something salty like shrimp paste (bagoong), fish sauce (patis), or soy sauce. Celebrity chef and travel host Anthony Bourdain was able to try this dish at Claude Tayag's Bale Dutung and describes bulanglang as "a dish with so many flavors in just one scoop."

How to Make Bulanglang

Ingredients

1 piece small green papaya, sliced

2 cups calabaza squash, sliced

Loofah (patola), sliced

Lemon grass (Optional)

3 medium tomatoes, sliced

10 to 15 small okra

1 cup malunggay (moringa) leaves

4 cloves garlic, lightly crushed

1 thumb ginger, chopped

1 to 2 teaspoons salt

4 to 6 cups rice washing

Procedure

1. Heat a cooking pot and pour-in rice washing. Let boil.
2. Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
3. Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
4. Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
5. Put-in the malunggay and salt. Stir. Turn the heat off.
6. Transfer to a serving bowl and serve. Share and enjoy!