Bulanglang na Gulay is a boiled vegetable soup dish. It is composed of a variety of vegetables. This specific version that I am sharing today is the version from Batangas. It composed of malunggay leaves, okra, eggplant, kalabasa – butternut squash can also be used, tomato, and lots more. I even added spinach to make the greens stand out. This is a simple dish meant to be eaten along with rice. It is often consumed as a meal along with either fried fish, sinaing na tulingan (braised bullet tuna), or even bagoong Balayan.
This dish has similarities to other popular regional dishes. This means that there are other Filipino regional dishes out there that might look and taste like it. Dinendeng, laswa, and law-oy are some examples.
Dinengdeng is a vegetable dish from the Ilocos region. It looks the same, but it does not use garlic and some of the ingredients that we are using here. It is also cooked with either fried or grilled fish. Laswa is a similar dish from Iloilo. It makes use of either prawn or shrimp, instead of fish. Law-oy (or law-uy) is a version from the Visayas and Mindanao.
Bulanglang na gulay is best eaten with sinaing na tulingan. The sauce of the tulingan, which is referred to as patis (this is different from the bottled fish sauce sold in stores) provides additional flavor to the vegetable soup.
There are times when I want to eat my bulanglang with no other dishes on the side – only with rice. I always make sure that my soup is tasty so I add fish cube into it. This makes the soup tasty and flavorful. It also complements the vegetables which makes my meal more enjoyable.
Have you tried cooking Bulanglang na Gulay before? Can you share how you cook your version?
Try this Bulanglang na Gulay Recipe. Let me know what you think.
- 1 ½ cups malunggay leaves
- 1 bunch fresh spinach
- 1 Knorr Fish Cube
- 5 pieces Indian eggplant, cut into half
- 10 pieces okra
- 1 medium patola, sliced
- ½ small unripe papaya, sliced into wedges
- 2 cups kalabasa, cubed
- 2 medium tomato, wedged
- 1 medium onion, wedged
- 3 thumbs ginger, crushed
- 4 cloves garlic, crushed
- 4 to 6 cups water
- Salt and pepper to taste
- Pour water into a cooking pot. Let boil.
- Add garlic, ginger, and onion. Cover and cook for 5 minutes.
- Put the tomato, unripe papaya, and kalabasa into the pot. Cover and cook in medium heat for 3 to 4 minutes.
- Add eggplant, okra, and patola. Cook for 3 to 5 minutes.
- Add Knorr Fish Cube. Stir. Continue to cook for 2 minutes.
- Put the malunggay leaves and spinach in the pot. Season with ground black pepper and salt.
- Tranfer to a serving bowl. Serve.
- Share and enjoy!