Bulanglang is commonly known here in Hawaii as Pinakbet. The real pinakbet consists of only three main ingredients which are eggplants, bittermelon and okra. In bulanglang though, you will add long beans or sitaw, and kabocha or kalabasa. In my recipe instead of long beans I used winged beans or sigarillas as a substitute. I like to make use whatever I gather in the garden. I got plenty winged beans and bittermelon, some okra and some eggplants. I had to buy the kabocha or kalabasa because I was not able to grow them this summer. I ran out of space in the garden. Since my husband is a white guy, I have to use soy sauce for seasoning the bulanglang but the norm would be shrimp paste or bagoong alamang. Prepare all the vegetables by cutting them uniformly for even cooking. I am also using garlic, onions and tomatoes and pork for added flavor. Some cooks use chicharonnes or left over lechon kawali. I used pork steak, diced and boiled in one cup of water till tender. When the pork is tender and most of the water has evaporated, add oil and fry the pork until it turns brown and a bit crispy. Saute the garlic, onions and tomatoes in the same pan with the pork, then the vegetables. I put the eggplants first because it takes longer to cook, then the long beans if using, pumpkin next, then the bittermelon and the okra. I put the winged beans last and then some green onions. I like putting green onions in my cooking, it lends a fresh taste to the recipe. You may use any seasoning you like to suit your taste, soy sauce, patis or fish sauce, but bagoong alamang or shrimp paste makes it more an authentic Filipino cuisine.

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