Bulanglang na Bangus at Hipon
Kapampangan Bulanglang soup made of shrimp, fish, and guavas is delicious and refreshing on its own or with steamed rice. The perfect rainy day comfort food!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 7 cup water
- 10 guavas, halved and seeded
- 1 onion, peeled and quartered
- 1 bunch kangkong (water spinach)
- 1 tbsp fish sauce
- 1 whole milkfish, scaled, gutted, and cut into serving parts
- 1/2 lb large shrimps, tendrils trimmed
- salt to taste
Instructions
- 1
Cut into guavas into halves and using a small spoon, scoop out the seeds.
- 2
In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds. Set aside.
- 3
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well. Set aside.
- 4
In a large pot over medium heat, combine the remaining 6 cups water, onion, and guavas. Bring to a boil.
- 5
Lower heat, cover and simmer until guavas begin to soften.
- 6
Add fish sauce and the extracted guava juice.
- 7
Add milkfish and cook for about 4 to 5 minutes or until almost cooked through.
- 8
Add shrimp and cook for about 4 to 5 minutes or until color changes.
- 9
Season with salt to taste.
- 10
Add kangkong and cook for about 30 seconds or until just wilted. Serve hot.