Steamed Okra with Shrimp Paste

Filipino Style Recipe: Steamed Okra with Shrimp Paste is an easy and simple Filipino dish. We usually served this every morning together with fried rice.

10 pieces okra, trimmed
2 tablespoons sauteed shrimp paste (recipe)

1. In a steamer, steam okra for 10 minutes then transfer to ice water for 3 minutes to stop cooking. Drain.
2. Transfer okra into serving plate then serve with sauteed shrimp paste. Enjoy!

Sauteed Shrimp Paste

Filipino Style Recipe: Sauteed Shrimp Paste or Ginisang Bagoong Alamang is popular Filipino dip together with raw mango. Filipino shrimp paste is made from fermented krill(alamang) sauteed in ginger, garlic, onion and tomatoes. This is commonly served as side dish or paired with mango, turnip, steamed spinach, etc.

2 cups raw shrimp paste(alamang)
1 cup pork meat with fat, cut into small pieces
5 cloves garlic
1 onion, chopped
3 tomatoes, chopped
1 thumb-sized ginger, julienned
3 pieces red chili(labuyo), chopped
2 Tablespoons vinegar
3 tablespoons brown sugar
1/3 cup water

Part 1 (Optional)
1. Wash shrimp paste into running water then drain well.(This will help to reduce the saltiness of shrimp paste).

Part 2
1. In a pan, stir cook pork fat until oil comes out then add pork meat and stir cook until golden brown.
2. Add ginger, garlic, onion, tomatoes then saute for 3 minutes.
3. Add shrimp paste, water, chili, vinegar and sugar then stir cook over low heat for 15 minutes.
4. Adjust seasoning according to taste. Remove from heat then serve as side dish or pair with raw mango.

Bagoong Fried Rice

Filipino Style Recipe: bagoong fried rice is another easy and simple rice dish. It is mainly made up of fried rice and shrimp paste and ground pork. Usually served during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

5 cups cooked rice, leftover
3 tablespoons shrimp paste(bagoong alamang),(preferably Barrio Fiesta or Kamayan)
1 head garlic, crushed
1 onion, chopped
1 thumb-sized ginger, cut into strips
2 tablespoons olive oil
chopped spring onions for garnishing

100 grams ground pork(optional)
1 piece egg, scrambled(optional)

Part 1
1. In the same pan, heat olive oil and saute garlic, onion and ginger.
2. Add ground pork and stir cook until brown then add shrimp paste and saute for 5 minutes.
3. Add cooked rice, scrambled egg and ground pepper. Mix well until rice is well coated.
4. Adjust seasoning according to taste.
5. Transfer to serving plate and garnish with spring onions

Binagoongang Baboy(Pork Sauteed in Shrimp Paste)

Filipino Style Recipe: binagoongang baboy or sauteed pork in shrimp paste is another popular Filipino dish. The pork pre-boil and saute until light brown then cook in shrimp paste and chili peppers. This is usually serve together with fried eggplants and has a salty-sweet and spicy flavor. Some adds coconut milk for more flavor and creamy taste.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40-50 minutes
Good for 4-5 persons

1 kg pork liempo or any other part with fat(cut into chunk cubes)
1/2 cup bagoong alamang (pre-sauteed salted shrimp paste)
1/2 head garlic, minced
1 large size onion, chopped
2 large size tomatoes, chopped
3 pcs. bay leaf
1 teaspoon black pepper, cracked
4 chili peppers(labuyo), chopped
1/2 cup vinegar
4 tablespoons brown sugar
1 large eggplant; cut in slices
cooking oil

Part 1
1. In the frying pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 2
1. In a pan, place pork, water, bay leaf and peppercorns then boil in a low heat for 20 minutes or until tender. Add more water if necessary.
2. Stir fry until start to render oil and color turns to light brown. Set aside.

Part 3
1. In a same pan, saute garlic, onion, chili peppers and tomatoes until soft.
2. Add pork and shrimp paste then stir cook for 5 minutes. Add a little water if necessary.
3. Add vinegar and brown sugar then continue cooking for another 5 minutes in low fire.
4. Add fried eggplants then transfer to serving bowl. Serve with steamed rice