Nestled in the heart of Central Luzon, Bulacan is a province known for its rich history, vibrant culture, and delectable cuisine. Among the many culinary treasures waiting to be discovered is Lumlom, a traditional dish that embodies the flavors and heritage of Bulacan. In this blog, we’ll delve into the history of Lumlom and learn how to recreate this delightful dish in your own kitchen.
Lumlom has its roots in the rural communities of Bulacan, where it originated as a simple yet hearty meal enjoyed by farmers and laborers. The name “Lumlom” is derived from the Tagalog word “lomlom,” which means dusk or twilight, suggesting that this dish was often prepared and enjoyed as the day drew to a close.
Traditionally, Lumlom was made using ingredients that were readily available in the local environment, such as freshwater fish, vegetables, and aromatic herbs. The dish was typically cooked in a clay pot over an open fire, allowing the flavors to meld together slowly and creating a comforting meal that warmed both body and soul.
Recipe for Authentic Lumlom: Experience the flavors of Bulacan with this authentic Lumlom recipe, passed down through generations:
Ingredients:
- 500g freshwater fish (such as tilapia or bangus), cleaned and scaled
- 2 cups water
- 2 tomatoes, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced thinly
- 1 cup kangkong (water spinach), chopped
- 1 cup squash, cubed
- 1 cup string beans, cut into 2-inch pieces
- Salt and pepper to taste
- Fish sauce (patis) for seasoning
- 2 tablespoons cooking oil