Let me introduce you to one of the Philippines’ most comforting soups: Bulanglang na Bangus at Hipon. This recipe comes from Pampanga, a region famous for its amazing food. What makes this soup special is how it uses fresh guava to create a naturally sweet and slightly sour broth, making it different from the usual sinigang you might know.
The combination of milkfish and shrimp makes it extra flavorful, while water spinach adds a fresh crunch. This is the kind of dish you’ll find simmering in many Kapampangan homes, especially during cool, rainy days. It’s a lighter alternative to heavy stews but still fills you up, especially when served with hot rice.
Why You’ll Love This Recipe
- Natural sweetness from guava (bayabas) without artificial souring agents
- Light yet satisfying – perfect for both sunny and rainy days
- Packed with protein and vegetables
- Ready in just 30 minutes
- Budget-friendly family meal
- Authentic Kapampangan flavor
Bulanglang na Bangus at Hipon (Filipino Milkfish and Shrimp Soup with Guava)
Equipment
- Large pot (kaldero) for cooking the soup
- Fine-mesh strainer (salaan) for extracting guava juice
- Sharp knife (kutsilyo) for preparing ingredients
- Cutting board (Sangkalan) for safe ingredient preparation
- Measuring cups and spoons (Panukat) for accurate measurements
- Wooden spoon (sandok na kahoy) for gentle stirring without scratching the pot
- Small bowl (mangkok) for guava juice extraction
Ingredients
Main Ingredients:
- 1 whole milkfish bangus, scaled, gutted, and cut into serving pieces
- ½ pound large shrimp hipon, tendrils trimmed
- 10 guavas bayabas, preferably a mix of ripe and slightly green
- 1 bunch water spinach kangkong
- 1 medium onion sibuyas, peeled and quartered
- 7 cups water tubig
Seasonings:
- 1 tablespoon fish sauce patis
- Salt asin to taste
- Whole black peppercorns paminta – optional
Instructions
- Prepare all your ingredients before starting. Cut the milkfish into serving pieces, clean the shrimp, and slice the guavas in half. Separate the kangkong leaves from the stalks and wash thoroughly.
- Using a small spoon, scoop out the seeds from the guavas. Place the seeds and pulp in a bowl with 1 cup of water. Mash everything with the back of a spoon until the pulp breaks down. Strain this mixture through a fine-mesh strainer and set the guava juice aside.
- Pour 6 cups of water into a large pot and bring to a boil over medium heat. Add the quartered onions and guava halves. Reduce heat and let it simmer until the guavas start to soften, about 5 minutes.
- Pour in the strained guava juice and fish sauce. Give everything a gentle stir. The broth should now have a light, sweet-sour taste.
- Add the milkfish pieces to the pot. Simmer for 4-5 minutes until the fish is almost cooked through. Keep the heat at medium-low to prevent the fish from breaking apart.
- Add the cleaned shrimp to the pot. Cook for 2-3 minutes until they turn pink. Be careful not to overcook the shrimp or they will become tough.
- Taste the broth and add salt as needed. Remember that fish sauce is already salty, so add salt gradually.
- Add the kangkong stalks first and cook for 30 seconds. Then add the leaves and cook just until they wilt, about 15 seconds more. Turn off the heat immediately to keep the kangkong crisp.
- Serve your bulanglang hot in bowls with steamed rice on the side. The broth should be clear with a subtle sweet-sour flavor from the guavas.
Tips from Lola’s Kitchen
- Don’t throw away the rice washing water (hugas bigas). Use it instead of plain water for a richer broth
- Keep the fish head on – it adds more flavor to the soup
- Look for guavas that give slightly when pressed – they’re at the perfect ripeness
- Add shrimp shells to the broth first, then remove before adding the peeled shrimp for extra flavor
- Never let the soup boil vigorously once the fish is added to keep it from breaking apart
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 2 days
- Freezing: Not recommended as the vegetables will become too soft
- Reheating: Warm gently over low heat until just hot (65°C/150°F). Avoid boiling
- Tip: Store the kangkong separately to maintain its crispness
Traditional Serving Suggestions
- Serve hot with steaming white rice
- Offer patis with calamansi on the side
- Add fresh bird’s eye chilies for those who want heat
- Garnish with fresh green onions just before serving
- Best enjoyed in a deep soup bowl to capture all the broth
Variations
- Seafood Bulanglang: Add mussels and squid
- Vegetable-Heavy: Double the kangkong and add eggplant
- Spicy Version: Add whole siling haba (long green chilies)
- Premium Version: Use prawns instead of regular shrimp
- Kapampangan Special: Add young corn and labanos (radish)
Troubleshooting
- Bitter Broth: Your guavas might be too ripe. Balance with a pinch of salt
- Tough Fish: Lower your heat and reduce cooking time
- Cloudy Soup: Avoid stirring vigorously; use gentle movements
- Mushy Vegetables: Add kangkong at the very end, just before serving
- Too Sour: Add a small piece of ripe guava to balance
FAQs
Q: Can I make this ahead of time? A: Best served fresh, but broth can be prepared 4 hours ahead. Q: Is this recipe keto-friendly? A: Yes, just skip the guava and use kamias instead. Q: Can I use frozen fish? A: Fresh is best, but thawed fish works if thoroughly defrosted. Q: How spicy is this dish? A: Not spicy at all; heat can be added to taste. Q: Can I use other fish? A: Yes, any firm white fish works well.
Nutrition
The Story Behind Bulanglang na Bangus at Hipon
The story of bulanglang na bangus at hipon begins in the fertile plains of Pampanga, a region long celebrated as the culinary capital of the Philippines. This humble yet sophisticated soup emerged from the Kapampangan people’s ingenious way of combining the abundance of their local ingredients – fresh river fish, succulent shrimp, and fragrant guava from their backyard trees.
Unlike its more famous cousin sinigang, which typically relies on sampalok (tamarind) or calamansi for sourness, bulanglang showcases the Kapampangan’s refined approach to flavor building. The use of bayabas (guava) as the primary souring agent is a testament to their culinary wisdom, creating a broth that’s delicately sweet-sour rather than sharp or acidic. This subtle balance reflects the sophisticated palate that Pampanga is famous for.
In traditional Kapampangan households, bulanglang has long been a rainy day staple. Home cooks would gather fresh bangus from the local markets, carefully selecting fish with clear eyes and bright scales – a practice that continues today. The addition of hipon (shrimp) came naturally, as the rivers of Pampanga have always been rich with freshwater shellfish, making this combination a celebration of the region’s aquatic bounty.
The dish tells a broader story of Filipino food culture, where simple ingredients transform into something extraordinary through thoughtful preparation. Each family has its own version, passed down through generations, with slight variations in ingredients and technique. Some add labanos (radish) for extra crunch, while others might include young corn for sweetness, but the core elements – the guava-based broth and fresh seafood – remain constant.
Today, bulanglang continues to evolve while staying true to its roots. Modern Kapampangan chefs may present it in sleek restaurants, but the soul of the dish remains unchanged – a testament to the enduring legacy of Pampanga’s culinary heritage. Whether served in a humble kitchen or an upscale dining room, each bowl of bulanglang carries with it the story of a region that has mastered the art of turning simple ingredients into extraordinary flavors.
