Crispy Chicken Binagoongan

Filipino Style Recipe: Crispy Chicken Binagoongan (Shrimp Paste) is another variety of chicken dish sauteed and cooked in shrimp paste. This is usually serve together with fried eggplants and steamed rice.

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons pre-sauteed shrimp paste (bagoong alamang)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/2 cup unsalted chicken broth
1 tablespoon brown sugar
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil
3 pieces green chili(siling haba)(optional)
2 stalks onion leeks, chopped (optional)
cooking oil for frying

For Breading Mix:
1 cup flour
1 teaspoon garlic powder
1 teaspoon ginger powder
1-2 raw egg
2 cups panko breadcrumbs
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, garlic powder, ginger powder, salt and ground pepper.
2. In a separate bowl, pour beaten eggs then add a little water.
3. In another bowl, combine panko breadcrumbs.

Part 2
1. Dredge the chicken into flour mixture then dip in egg mixture.
2. Press into breadcrumbs to coat evenly. Repeat for the remaining chicken.
3. Deep fry for 10-15 minutes or until golden brown.
4. Drain on paper towel.

Part 3
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 4
1. In a separate pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Pour chicken broth and shrimp paste. Bring to boil.
3. Add brown sugar, green chili and red chili. Adjust seasoning according to taste then simmer for another 2 minutes in low fire.
4. Add fried eggplant and fried chicken then toss until well coated.
5. Transfer to serving plate then garnish with onion leeks. Serve with steamed rice.

Binagoongang Bagnet sa Gata

Filipino Style Recipe: Binagoongang Bagnet sa Gata or Bagnet sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Normally the bagnet sauteed in shrimp paste together with tomatoes and chili then add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/4 cup water
2 pieces green chili(siling haba), chopped
1 piece bird’s eye chili(siling labuyo), chopped (optional)
2 tablespoons vegetable oil
1/2 teaspoon ground pepper
salt and brown sugar to taste

Procedures:
Part 1
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add shrimp paste and 3/4 bagnet then saute for a minute.
3. Pour water and bring to boil. Add chili and ground pepper.
4. Add coconut cream then simmer for 3 minutes.
5. Adjust season according to taste then continue cooking until thickens. Stir occasionally.
6. Transfer to serving plate then top with remaining bagnet. Serve with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Chicken Binagoongan with Gata

Filipino Style Recipe: Chicken Binagoongan with Gata or Chicken sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Normally the chicken sauteed until light brown then cooked in shrimp paste and chili. Add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-25 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo chicken, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/2 cup water
1 1/2 tablespoons brown sugar
1/2 teaspoon ground pepper
3 pieces bird’s eye chili(siling labuyo), chopped
2 tablespoons vegetable oil
5 pieces calamansi, juice
1 teaspoon dried rosemary(optional)
chopped spring onion for garnishing(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in calamansi juice and dried rosemary for 15 minutes.

Part 2
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add marinated chicken and continue sauteing until color turns to light brown.
3. Pour water and shrimp paste then simmer for 10 minutes or until tender. Add more water if necessary.
4. Add brown sugar, chili, ground pepper then continue cooking for another 3 minutes in low fire.
5. Add coconut cream then simmer until thickens. Keep stirring.
6. Transfer to serving plate then sprinkle with spring onion. Serve with steamed rice.

Binagoongang Pork Adobo

Filipino Style Recipe: Binagoongang pork adobo is easy and simple Filipino pork dish. This dish is another variety of pork adobo and binagoongang baboy. Normally the meat marinated then cooked in garlic, chili, shrimp paste, soy sauce, vinegar and sugar until tender and start to render oil.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 50-60 minutes
Good for 3-4 persons

Ingredients:
1 kilo pork belly or ribs, cut into serving pieces
3 tablespoons sauteed shrimp paste
6 gloves garlic, chopped
2 tomatoes, chopped
2 pieces bay leaves
1 teaspoon black peppercorn
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup water
2 pieces green chili, chopped
1 tablespoon brown sugar
3 tablespoons cooking oil
1/2 cup soda(optional)

Procedures:
Part 1
1. Marinate pork in soy sauce, soda and sugar for 30 minutes.

Part 2
1. In a pan, heat oil then saute garlic and tomatoes until soft.
2. Add bay leaf, peppercorn and shrimp paste then continue sauteing for a minute.
3. Add marinated pork then stir cook for 3 minutes.
4. Add marinade, water and chili then simmer for 50 minutes or until tender. Add water if necessary.
5. Add vinegar then simmer for 5 minutes or until start to render oil.
6. Transfer to serving plate then garnish with remaining toasted garlic and chili slices. Serve with steamed rice.

Binagoongang Manok

Filipino Style Recipe: binagoongang manok or chicken sauteed in shrimp paste is similar to binagoongang baboy. Normally the chicken sauteed until light brown then cooked in shrimp paste and chili. This is usually serve together with fried eggplants. Some adds coconut milk for more flavor and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-25 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
5 pieces calamansi, juice
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon ground pepper
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil

3 pieces green chili(siling haba)(optional)
1 teaspoon dried rosemary(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in calamansi juice and dried rosemary for 15 minutes.

Part 2
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 3
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add chicken and continue sauteing until color turns to light brown.
3. Pour water and shrimp paste then simmer for 10 minutes or until tender. Add more water if necessary.
4. Add brown sugar, green chili and red chili then continue cooking for another 3-5 minutes in low fire.
5. Add fried eggplant then transfer to serving plate. Serve with steamed rice.

Notes:
1. You may also add coconut milk if you want a creamy taste for binagoongang manok.

Denengdeng

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Filipino Style Recipe: denengdeng or inabraw is a native ilocano dish similar to pinakbet. It is a tasty yet healthy vegetable dish consisting of different fresh vegetables with bagoong.

Estimated Preparation and Cooking Time: 20-30 minutes. Good for 4-5 persons.

Ingredients:
1 cup string beans(sitaw), cut into 2 inch
6 pieces okra
1 cup squash(kalabasa), cut in cubes
1 ampalaya(bitter melon), sliced
1 onion, sliced
2 large tomatoes, sliced
1 thumb-sized ginger; crushed
3 tablespoons fermented fish(bagoong isda)
1 milk fish or tilapia(fried or grilled), sliced
3 cups water or rice washing
1 cup squash flower(bulaklak ng kalabasa)(optional)
1 cup patani (lima beans)(optional)
1 cup jute leaves(saluyot)(optional)
1 cup malunggay leaves(optional)

Procedures:
1. In a big pot, add water and bring to boil.
2. Add onions, ginger and tomatoes. Cook for 3 minutes.
3. Add fermented fish and simmer for another minute.
4. Add vegetables and cook until crisp-tender but not overcooked.
5. Add fried fish. Adjust seasoning according to taste.
6. Remove from heat then serve.

Tips:
1. You can also use or add other vegetables..

Pinakbet or Pakbet

Pinakbet or Pakbet (Meat and Vegetable Stew with Shrimp Paste) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste. One of my favorite when it comes to vegetables dishes as long as not overcooked. I’m not a fan of bitter melon, so I sliced it into small pieces that I can swallow directly. This recipe is a variation from Ilocos Region called “Pakbet Ilokano”. Happy cooking.

Estimated Preparation and Cooking Time: 40-50 minutes. Good for 3-5 person.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Serve with rice. Share and Enjoy!

Notes:
1. Some is allergic to shrimp paste, you may substitute with fish sauce(patis) instead.

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

INGREDIENTS:
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

PROCEDURES:
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