shrimp paste

Adobong Kambing sa Gata

vangiz Leave a Comment

Filipino Style Recipe: Adobong kambing sa gata or goat meat adobo in coconut milk is another variety of Filipino adobo. Many people do not want the goat meat because of strong smell but boiling it together with ginger and onion helps to lessen the unwanted odor. When the meat is tender, sauteed until brown and cooked it in a blend of soy sauce, vinegar, salt, pepper and coconut milk.

Estimated time of preparation: 20 minutes
Estimated time of boiling: 40 minutes
Estimated time of cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo goat meat, cut into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
2 cups coconut cream
1 tablespoon garlic, minced
2 pieces bay leaves
1 cup water
3 tablespoons vegetable oil
1 teaspoon whole peppercorns
1 onion, quartered
1 thumb-sized ginger, chopped
sugar and salt to taste
2 pieces red and green bell peppers, sliced(optional)
1 1/2 tablespoons sauteed shrimp paste(I used Dizon Farm Shrimp Paste),(optional)
a dash of dried chili flakes(optional)

Procedures:
Part 1
1. In a pot, boil enough water to cover the meat then add ginger, onion and salt.
2. Add goat meat then simmer until the meat is tender. Add water if needed, drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic until light brown.
2. Add bay leaf, peppercorn and shrimp paste then continue sauteing for a minute.
3. Add goat meat then stir cook until light brown then add bell peppers.
4. Add water and soy sauce then simmer for 10 minutes.
5. Add vinegar then simmer for 5 minutes or until start to render oil.
6. Add coconut cream and chili flakes then simmer until sauce is half absorbed. Stir occasionally.
7. Adjust seasoning according to taste then transfer to serving plate. Serve with steamed rice.

Kangkong with Bagoong

vangiz Leave a Comment

Filipino Style Recipe: Kangkong(water spinach) with bagoong guisado(sauteed shrimp paste) is an easy and simple side dish. Kangkong is usually steamed or blanched for 2-3 minutes then rinse in cold water to maintain the color, texture, flavor and stop the cooking. This is usually serve during breakfast with sauteed shrimp paste.

Estimated time preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
1 bunch Kangkong(water spinach), trimmed
5 cups water for boiling

Sauteed Shrimp Paste:
1/2 cup bagoong alamang(shrimp paste)
100 grams pork, cut into small pieces
4 gloves garlic, finely minced
1 onion, finely minced
1 large tomatoes, minced
sugar and vinegar to taste

Procedures:
Part 1
1. In a pan, heat oil and saute, garlic, onion and tomatoes until soft.
2. Add the pork and cook for until golden brown.
3. Add bagoong alamang, vinegar and sugar then simmer for 10 minutes. Set aside.

Part 2
1. In a pot, boil water then blanch kangkong for 3 minutes.
2. In a strainer, drain kangkong and rinse with cold water.
3. Let the excess water drip off then cut into 5 inch.
4. Arrange in a serving plate then serve with sauteed shrimp paste.

Notes:
1. If you want to skip Part 1, sauteed shrimp paste is also available in grocery stores. I recommend a regular sauteed shrimp paste from Dizon farm.

Binagoongang Manok

vangiz Leave a Comment

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.

Gising Gising

vangiz 2 Comments

Filipino Style Recipe: gising gising is an easy and simple Filipino dish. It is made up of chopped green beans cooked in shrimp paste and coconut milk. This dish is popular in Bicol region. Like bicol express, gising gising has a spicy and salty taste.

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

Ingredients:
500 grams green beans, sliced into small pieces
300 grams ground pork or pork meat with fat, sliced into small pieces
2 tbsp sauteed shrimp paste(bagoong alamang)
1 cup coconut cream(1st extract)
2 cups coconut milk(2nd extract)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste
4-5 pieces red hot chillies(labuyo), sliced into small pieces(optional)

Part 1
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until it’s cooked.
4. Pour coconut milk, simmer for 15 minutes or until reduced and thick.
5. Pour coconut cream, green beans and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Ginataang Sigarilyas

vangiz 1 Comment
f-g062212

Filipino Style Recipe: ginataang sigarilyas or winged beans in coconut milk recipe  is another  simple yet tasty and nutritious vegetable dish, basically it’s a winged beans simmered in coconut milk. Add with pork or shrimp make the recipe more delicious. This is another mouth-watering vegetable dish that is truly enjoyed by most Filipinos.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes
Good for 3-4 persons

Ingredients:
300 grams pork belly, cut into small cubes or strips
4 cloves garlic, crushed
1 medium onion, sliced thinly
1 bunch winged beans(sigarilyas), sliced diagonally and ends discarded
1/2 cup coconut cream
1/2 cup of water
salt and pepper to taste
1/4 cup dried shrimp(optional)

Procedures:
Part 1
1. In a pan, heat oil and fry pork until color turns to light brown.
2. In a same pan, saute onion and garlic. Season with fish sauce then mix well.
3. Add dried shrimp and cook for a minute.
4. Pour in coconut cream and bring to a boil.
5. Add winged beans and cook until vegetables are tender but not overcooked.
6. Add water if necessary. Adjust seasoning according to taste. Remove from heat.
7. Serve and enjoy.

Notes:
1. You may also add long beans(sitaw) and red chili if desired.

Ginataang Sitaw at Kalabasa Recipe

vangiz 3 Comments
f-ginataangkalabasa

Filipino Style Recipe: ginataang sitaw at kalabasa recipe or string beans and squash in coconut milk is a simple yet tasty and nutritious vegetable dish, basically it’s a combination of string beans and squash simmered in coconut milk. Add with pork or shrimp or crab make the recipe more delicious. This is another mouth-watering vegetable dish that is truly enjoyed by most Filipinos.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15-20 minutes
Good for 3-4 persons

Ingredients:
1/2 squash(kalabasa), peeled and cut into cubes
1 bundle string beans(sitaw), cut in 3 inches long.
1/ 4 kilo pork diced or 1 cup shrimp meat
3 tbsp fish sauce or 1 tbsp shrimp paste
1 can coconut milk
3 cloves garlic, minced
1 small onion, chopped
2 pieces green chili(siling haba)
cooking oil
salt and pepper to taste

Ingredients:
1. In a saucepan, heat cooking oil and fry pork meat until color turns to light brown.
2. In the same pan, saute onion and garlic. Season with fish sauce then mix well.
3. Pour in coconut milk and bring to a boil.
4. Add the squash and string beans then simmer until vegetables are half-tender. Add water if necessary.
5. Add green chili then season with salt and pepper according to taste.
6. Remove from heat then serve and enjoy.

Kare-kare Recipe

vangiz 4 Comments
f-kare-kare

Kare-kare is a popular Filipino recipe especially in the Pampanga region and any Filipino fiesta. This dish is made from peanut sauce with a variety of vegetables, oxtail and tripe. Occasionally beef meat and innards. Some use goat meat and chicken as alternative meat. It is often eaten with shrimp paste.

Good for 5-7 persons.

Ingredients:
1/2 kilo oxtail, cut in chucks
1/2 kilo tripe or beef sirloin, cut in chucks
4 pieces eggplant, cut in small pieces
1 bundle bok choy(pechay), cut into 2 pieces
1 bunch of string beans(sitaw), cut in 2-inch long
1 banana heart(puso ng saging), sliced diagonally (optional)
1 cup peanut butter
1 cup ground peanuts(optional)
1/2 cup toasted ground rice or rice flour
2 heads garlic, minced or chopped
2 pieces onions,chopped
3 tablespoon cooking oil
8 cups of water
1/2 cup annatto seeds(atsuete)
salt and pepper to taste
1/2 cup shrimp paste(bagoong alamang)

Procedures:
Part 1
1. In a large pot, Boil oxtail, tripe and onions in water for about 1-2 hours until meat is tender. Lesser time if using a pressure cooker.
2. Remove the scums as it rises. Add more water if needed.
Part 2
3. In a bowl, mix peanut butter, ground peanuts, toasted ground rice and annatto seeds with 1/2 cup of water and pour it in the pot, discards seeds.
4. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
Part 3
5. In a separate pan, heat oil and saute the garlic, add the vegetables and continue cooking for another 5 minutes. Do not over cook the vegetables.
6. Add the cooked vegetables to a large pot. Add salt and pepper according to taste.
7. Serve hot with shrimp paste.

Laing

vangiz 3 Comments
f-laing

Filipino Style Recipe: Ginataang Laing(Taro leaves in coconut milk) is one of the local dishes in the Philippines. It is popular mostly in Bicol region, they made this dish fiery hot and absolutely delicious though it can an acquired taste to the Western palate.

The main ingredient of “laing” is dried taro leaves(dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork but some used a bits of minced daing, tinapa, shrimps or anchovy paste. If you are health and diet conscious, the plain Laing recipe alone will be the best choice for you.

Estimated time of preparation and cooking: 45 minutes.

Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup coconut milk(kakang gata),(1st extract)
2 cups coconut milk(gata),(2nd extract)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
2 tablespoons of oil
salt and sugar to taste

2-3 pieces red chili(labuyo)(optional)
1/4 kilo shrimp, boiled and peeled(optional)
1/2 teaspoon MSG(optional)

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper and shrimp paste.
5. Sprinkle with salt and sugar and simmer for another 5 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Remove from heat and Serve hot.

Notes:
1. Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this cuisine.
2. You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.

 

Pinakbet or Pakbet

vangiz 1 Comment

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)

vangiz 6 Comments

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