Pinakuluang Gulay with Bagoong is a simple yet nourishing Filipino vegetable that highlights the natural flavors of fresh, seasonal produce. Commonly made with eggplant, okra, string beans, and leafy greens, the vegetables are boiled just until tender, allowing their natural sweetness and earthy flavors to shine.
What brings the dish to life is the bagoong, traditionally served on the side as a dipping sauce, typically bagoong alamang (fermented shrimp paste) or bagoong isda (fermented fish paste), which adds a salty, umami-rich contrast to the vegetables. Often served as a side dish or as part of a traditional Filipino meal, pinakuluang gulay with bagoong reflects the Filipino appreciation for clean, straightforward cooking and the balance of fresh and fermented flavors.
Recipe Tips
Start with enough water and salt. Use plenty of water so the vegetables cook evenly. A pinch of salt is optional, but can help enhance the vegetables’ natural flavor and maintain the color of leafy greens. Keep the water boiling—but not violently. A steady boil cooks evenly. Too aggressive boiling can break vegetables apart.
Substitutions
If you want to add more variety, you can also add ampalaya, talbos ng kamote (sweet potato leaves) or sitaw (yardlong string beans). Fresh singkamas is also a good option to add and requires no cooking.
What to serve this with
This dish is served best with some grilled or fried fish, which adds a protein component that complements these vegetables.
