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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Bulanglang na Gulay at Bangus

First time cooking this...
I have been wanting to cook this. Ingredients is similar to cooking Pinakbet only using fish instead of pork and shrimp. It turned out really good. For sure this is not the last cooking this dish.


Ingredients:
1 large bangus, cut into 6 pieces crosswise 
1 large ampalaya, julienne 
1 large eggplant, julienne 
2 cups diced squash 
2 cups kangkong tops
1 thumbsize  ginger, sliced thin
3 cloves of garlic, minced
1 large onion, quartered 
1 large tomato, quartered 
2 tablespoon balayan bagoong (fish bagoong)
2 tablespoon cooking oil
Salt to taste
3 cups rice washing
1 cup water
Cooking Direction:
Saute ginger, garlic, onion and tomato for a minute in cooking oil
Add rice washing and water, bring to a boil in medium low heat
Add the fish and fish bagoong, simmer for 5 minutes or till fish is fully cooked
Remove fish from the pot and set aside
Now add the ampalaya, squash and eggplant, simmer till vegetables is almost fully cooked
Return the fish in the pot, top with kangkong tops. Simmer for a minute then remove pot from the heat.
Season with more salt if desired
Serve hot and enjoy!

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