Bulanglang na Patola, Okra at Sitaw

Light rice-washing broth with fresh ginger and tender patola.

Ingredients

• 844 g fresh patola
• 265 g fresh okra
• 120–150 g sitaw, cut into 2-inch pieces
• 30 g young fresh ginger, thinly sliced or lightly smashed
• 1.5 L hugas-bigas — preferably the 2nd rice washing
• 1 medium onion, quartered
• 1 tbsp patis
• 1–1½ tsp salt, then adjust
• ¼ tsp ground black pepper, optional
• Optional: 1 medium ripe tomato, quartered. I actually prefer without tomato for this batch because the sweetness of the fresh patola and ginger will come through more clearly.

Method

• Peel the patola generously, removing tough ridges and any hard seeds. Cut into roughly 2.5 cm rounds or diagonal pieces.
• Bring the rice washing, ginger and onion to a gentle boil; simmer 5 minutes.
• Add sitaw for 3 minutes, then okra for 2 minutes. Add patola, fish sauce, 1 tsp salt.
• Partially cover and gently simmer 3–4 minutes, until the patola is translucent and tender but holds its shape. Taste and adjust.
• Rest covered for 2 minutes and serve. Keep the broth simple so the sweetness of the patola comes through.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗