Bulanglang na Bangus at Hipon

Bulanglang na Bangus at Hipon is a classic Filipino soup made with milkfish, shrimp, water spinach, and flavored with fresh guava. It’s light, refreshing, and the perfect cold-weather food!

Table Of Contents
  • What is bulanglang
  • How to extract guava pulp
  • Cooking tips
  • Serving suggestions
  • More fish soup recipes
  • Bulanglang na Bangus at Hipon

I am in the Philippines right now for a month’s vacation, and oh boy, am I having a blast! Along with spending the best time with my mom, I am also enjoying a lot of our local delicacies.

What is bulanglang

Bulanglang is the Kapampangan’s version of sinigang sa bayabas and is usually made with pork, shrimp, or milkfish. It’s a light and refreshing soup with a hint of sweetness from fresh guavas.

Kangkong or water spinach is traditionally added to complete the dish.

What is bulanglang

Bulanglang is the Kapampangan’s version of sinigang sa bayabas and is usually made with pork, shrimp, or milkfish. It’s a light and refreshing soup with a hint of sweetness from fresh guavas.

Kangkong or water spinach is traditionally added to complete the dish.

What is bulanglang

Bulanglang is the Kapampangan’s version of sinigang sa bayabas and is usually made with pork, shrimp, or milkfish. It’s a light and refreshing soup with a hint of sweetness from fresh guavas.

How to extract guava pulp

The fruit’s inner pulp carries flavor so make sure to add them back to the soup!

  1. Using a small spoon, scoop the seeds of the guavas and combine with about a cup of water in a bowl.
  2. Mash with the back of a spoon and strain in a fine-mesh sieve. Discard the seeds.
  3. Add the extracted juice to the pot.

Cooking Tips

  • Use the freshest fish and shrimp as possible. Bulanglang is such a simple dish that the quality of ingredients makes a big difference in the flavor.
  • The Mexican cream guavas used in this recipe have a thin pale-yellow skin, creamy white flesh, and soft, edible seeds. Some varieties of the fruit which have thicker flesh and harder seeds might need to be peeled and cooked longer.
  • Use a mix of ripe and still green guavas for a nice balance of sweet and sour taste.
  • For extra depth of flavor, replace the water with rice washing.

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