How to cook Bulanglang Kapampangan 2020?

How to cook Bulanglang Kapampangan 2020?

How to cook Bulanglang Kapampangan 2020?

Bulanglang Kapampangan was like to the dish known as sinigang rather than the initial bulanglang recipe where it is look-alike to the pinakbet of Ilocos. The flavor of it was different even though it was similar to sinigang. Guavas were the ingredients that were used to create the sour broth rather than the tamarind. This dish possesses bangus belly for the meat, pork, and prawns or ulang (freshwater prawns). Ulang was the big freshwater prawns that have an oversize head that similar to crayfish, however, the pinchers are thin and long.

In a pot, put tomatoes, gabi, guavas, pork, and onions. Combine 3 liters of water and simmer it for several minutes or until the pork was soft. Sprinkle it with salt. Strain the gabi and meat and put it on a serving pan and let it warm. Combine the bangus belly and the ulang or prawns in the hot broth. Simmer for around 5 minutes. Strain it and put it on the side along with the pork ribs in the saucepan. Combine green chilies, kangkong, okra on the similar broth, and cook for a minute. Bring the pot on a low heat to cook the vegetables and seafood when it was available to serve. Put the hot soup on the respective bowls. Serve it with the dipping sauces like green chilies in a little sauce dishes and bagoong or patis.

Ingredients:

  • 1 kilo of pork ribs, slice into serving pieces (about 1 inch of the length)
  • ½ kilo of small gabi or taro roots, peeled
  • 4 pieces of medium size onions, skinned and cut
  • 2 pieces of medium size tomatoes, skinned, deseeded and cut
  • 1 kilo of ripe native guavas, chop in halves, and deseeded.
  • 3 pieces of ripe guavas chop into wedges for trimming (just get 3 pieces from the one-kilo guavas)
  • 3 liters of water
  • salt for an extra flavor
  • ½ kilo of prawns or ulang (large freshwater prawns)
  • 400 grams of bangus belly chop into 2 inch wedges
  • 8 pieces of okra, trimmed and washed
  • 2 bundles of kangkong, wash and use only the leaves and the smooth part of the stalk
  • 8 pieces of green chili or siling haba

Instructions:

  1. In a pot, put tomatoes, gabi, guavas, pork and onions.
  2. Combine 3 liters of water and cook after several minutes or until the pork was already soft. Sprinkle with salt.
  3. Strain the gabi and meat and put it on the serving saucepan and let it warm. Mix bangus belly and ulang or prawns in the hot broth.
  4. Mix bangus belly and ulang or prawns in the hot broth.
  5. Cook for around 5 minutes or until it was already cooked.
  6. Strain and put aside along with the pork ribs in the saucepan.
  7. Combine green chilies, kangkong, okra to the similar broth and cook for a minute.
  8. Bring the pot on a low heat to cook the vegetables and seafood when it was ready to save.
  9. Place the hot soup in respective bowls.
Serve it with a dipping sauce like green chilies in small sauce dishes and bagoong or patis. Enjoy!

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