Thursday, July 8, 2010


(Good for 6-8 servings)


2 large size milk fish (bangus), cleaned and diagonally sliced each fish with 4-5 equal part

7 over-ripe guava fruits cut each into 2 parts

10 pieces pechay leaves (large size), cut the thick end part and dispose

4 cups of water

1 onion, sliced

1 head garlic, minced

2 fresh tomatoes cut into 4 parts

1 medium size radish, slice into thin diagonally shape

Salt and whole black pepper to taste

5 pieces finger pepper

1 teaspoon minced fresh root ginger


· Combine guava fruits, garlic, ginger, onion, tomatoes, radish, and water in a flame proof dish or a large pan, and bring to the boil. Let it boil for at least 5 more minutes.

· Add the milk fish, finger pepper, salt and pepper to taste. Cover and cook over a low heat for another more 5 minutes.

· Stir the pechay leaves and let it boil for a further 2 minutes or until the pechay leaves were already half-cooked.

· Serve hot.

The origin of Bulanglang recipe is from Katagalugan Region (Philippines)

You may also use pork meat as the major ingredients instead of milk fish in cooking bulanglang

This recipe is not far from Boiled (Nilaga) or Sinigang recipe because many ingredients are similar with the Bulanglang ingredients. We also come up to use guava flavouring rather than tamarind flavor.

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