After Riverbanks Bazaar, my sisters pulled out their items few days after New Year and headed Baguio for booth reservation in time for Panagbenga Festival from February to March. When she came back home, she brought us fresh fruits and vegetables. I truly missed Baguio! Don’t you think we have another good and valid reason to visit Baguio again? What I want most in the summer capital up north is the foggy morning and everyday fresh pick of veggies. So here’s what i cooked that day, Chopsuey.
Bulanglang is a diningding version of Batanguenos. If Ilocanos put bagoong or fish sauce to cook Diningding, Batanguenos only used the water that’s used for rinsing the rice to cook. Here’s my version of Bulanglang. I honestly had to Google the Himbabao for I am not really familiar with this veggie. I just found out from a friend that Himbabao can be mixed for a Bulanglang recipe so I tried.
Here’s the recipe: Just bring the rice water to boil. Add the vegetable one by one according to how long it will be cooked. The ones to cook the longest should be boiled first. Always remember not to overcook. You can cook Bulanglang with different ingredients other than these: sigarilyas, bataw, tomatoes, okra and many more..
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