Full of fresh vegetables and cooked to include a light but hearty broth, bulanglang is a close cousin of the beloved Filipino dish pinakbet, and is a perfect viand to prepare for those who are looking to serve something more healthy—with all the greens included in this dish, it’s also an ideal meal for vegetarians who want to fuel up for a long day of work. Sliced eggplants provide a substantial source of carbohydrates without adding too much starch or sugar to the dish, while crunchy green beans and soft squash provide delicious textural contrasts. Fresh tomatoes add a hint of sourness without overpowering the other ingredients, while while ginger slices keep bulanglang zesty and clean to the palate, making it a good accompaniment to the recommended broiled fish and white rice in this recipe. Virtually any kind of green will do for this, but we recommend moringa leaves for their rich antioxidant and vitamin levels.
- 2 cups squash, sliced
- 1 cup eggplant, sliced
- 1 cup long beans, sliced
- 4 large tomatoes, sliced into wedges
- 1 large onion, sliced into wedges
- 3 thumb-size ginger, sliced
- 1 cup greens (you may use Moringa leaves)
- 4 to 6 cups water
- 2 tsp salt or to taste
- Fried fish and cooked white rice
- Put all ingredients in a large pot and let all vegetables cook for 10 minutes or until all are tender.
- Do some taste test and you’re done.
- Serve with fried fish and white rice.
Recipe Source here