Posts Tagged Bagoong
Here’s What You Need:
2 tablespoons extra virgin olive oil
2 large garlic clove, minced
1/4 cup onion, chopped
1 small tomato, chopped
1 teastpoon salt
1 cup pork tenderloin, boiled and cut into bite size pieces
3 tablespoons shrimp paste (bagoong)
4 cups day old rice
green mango, cut into thin strips
sliced scallions for garnishing
tomato slices for garnishing
In a large pan heat olive oil and saute garlic until it becomes light brown, add onions and season with salt, then add the tomatoes and saute for another 2-3 minutes. Add pork and shrimp paste and stir fry for another minute or two. Add rice and stir well until rice grains are separated and covered with shrimp paste mixture. Cook rice for 5 minutes or until rice are heated through.
Transfer into a serving bowl and garnish with tomatoes, green mango slices and sliced scallions. Serve immediately.
Note: Crispy Lechon Kawali is also a great alternative to boiled pork tenderloin. Just put the lechon kawali on top as a garnish along with mangoes, tomatoes and scallions. Hmmm…hmmm….GOOD!
Here’s What You Need:
1 medium porgy fish (you can also use milkfish or tilapia)
1 teaspoon salt
1/2 cup extra virgin olive oil
2 garlic clove, minced
1 small onion, chopped
1 medium tomato, chopped
2 cups water
2 segments squash (kalabasa), cut into 1 inch cubes
1 bundle green long beans (sitaw), cut into 2 inch lengths
1 bittermelon (ampalaya) seeded and cut into 1 inch lengths
8-10 pieces okra, trimmed
1 bundle swamp cabbage (kangkong), cut into 1-1/2 inch lengths
2 japanese eggplants(talong) sliced into 1 inch pieces
3-4 tablespoons shrimp paste (bagoong alamang)
salt to taste
Scale and clean the fish,sprinkle with salt and fry in hot oil until golden brown on all sides. Set aside. (Grilling is also a great alternative for frying)
In a skillet heat 2 tablespoons extra virgin olive oil and saute garlic, onions, tomatoes and shrimp paste (bagoong) in medium high heat. Add the fried or grilled fish, squash (kalabasa), green long beans (sitaw), bittermelon (ampalaya), okra and eggplants (talong). Cover, lower heat to medium low and cook for 10 minutes or until vegetables are done.
Add swamp cabbage (kangkong) and cook for another 2 minutes. Season with salt if necessary. Remove from heat, cover and let it stand for about 5 minutes. Transfer fish into a serving platter and put the vegetables on top. Serve immediately.