Title: Bulanglang
Categories: Filipino Vegan Entree Stew
Yield: 1 Servings

1	c	Malunggay leaves*
1	c	Squash, cubed
1	c	Upo (gourd), sliced
		[substitute with zucchini -
		Ken]
1	c	Tokwa (tofu), cubed and
		Fried
1/2		Onion
1	c	Water
		Tomatoes

* (if you can't get this, try spinach or kangkong-[swamp cabbage, watercress can also substitute for it - Ken.])

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

(Taken from David-Perez' book)

previous

next