Ensaladang Gulay, Ilocano Style

Ensaladang Gulay, Ilocano Style
Ensaladang Gulay, Ilocano Style is one of the authentic Ilocano boiled vegetable that I grew up. It is a medley of Ilocano vegetables blanch or boiled then serve with KBL or Kamatis, Bagoong at Lasona (Sibuyas Iloco). The vegetables includes assorted vegetables that are in season, or whatever vegetables that is at the kitchen at the time of cooking. 
Ensaladang Gulay

Ensaladang Gulay, Ilocano Style is usually served as a side dish for grilled fish or meat, but at times it is serve by itself when times are hard. Here is the recipe on how I made my Ensaladang Gulay, Ilocano Style, try it.

Ingredients:

1 bunch of talbos ng kangkong, trimmed, separate stem from leaves
1 bunch of talong, trimmed, cut sliced diagonally
1 bunch of okra, trimmed, cut diagonally
2-3 medium size tomato, diced
1 medium size onion, peeled diced
bagoong na isda

Method:

Fill a big pot with water, about halfway. Bring to a boil. Blanch vegetables, using a large metal strainer place vegetables in the strainer in batches and vegetable type. Boil vegetables till just cooked and still crisp, remember that the leafy vegetables will cook faster. Drain the blanch vegetables in a colander. Place the blanch vegetables in the refrigerator to chill or until ready to serve. In the meantime toss the chopped tomato and onion in a medium size bowl. To serve arrange the vegetables in a platter and serve with bagoong na isda. Pour the bagoong over the blanch vegetables or serve as a dip with the bagoong, onion and tomato.

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