Filipino Food Store » bagoong

Bagoong Guisado

Hilda — Tue, 09 Jun 2009 17:18:36 +0000

Bagoong is an important Filipino delicacy and ingredients to most of its dishes; Be careful of its pungent odor for its actually fermented. Bagoong could be alamang “tiny shrimps” or in fishes. Filipinos love to snack them with green mangoes or just even to top them on newly cooked rice.

Bagoong Guisado

Ingredients:

about half a cup of bagoong (shrimp paste)

1 teaspoon of sugar

2 tablespoons of vinegar

some chilies (labuyo) this is optional if you want spicy

some pork fat

1 red onion chopped

Procedure:

In a pan, put your pork fat add a little bit of water and cover it. Let it boil and let the oil come out from the fat. Fry the fat from its oil, add the garlic then the onion. Add the bagoong and continue frying. Add the sugar and vinegar cook until the vinegar has completely evaporated. If you want a spicy bagoong add the chopped chilies.

Pinangat

Hilda — Wed, 03 Jun 2009 15:04:20 +0000

Pinangat is a filipino dish which originated in Bicol region, the land of chilies, coconut and gabi. Although more popularly for Manilenos this is called Laing. Pinangat is a nice blend of gabi leaves tied with coconut leaves and simmered in coconut cream. Try this bicol version and you will love this!

Ingredients:

about 7 to 10 fresh gabi leaves (depending on the number of your guests count 1 to 2 leaves per person)

*never wash your leaves just wipe them to clean them

about one kilo of sliced gabi leaves, stalks and gabi root

about half a kilo of ground pork

1 tablesoon of bagoong (shrimp paste)

1 big onion chopped

2 cloves of garlic pounded

some chilies

1 cup of coconut milk

half a cup of coconut cream (kakang gata)

Procedure:

In a bowl mix well your ground pork, bagoong, chopped onion, garlic, chilies and sliced gabi leaves, stalks and gabi. Pour a quarter of your coconut milk. Get one leaf and put about 2 to 3 tablespoons of your mixture in the middle of the leaf. Close the leaf outwards going inwards to be able to come up with a small package like. Tie them with coconut leaves or simply kitchen threads we use for cooking (tying chicken legs when roasting chicken, etc). Put in a deep casserole your small gabi packages. Pour your coconut milk and let it simmer slowly over medium fire. Add your coconut cream and let it continue simmering. It is done when you sauce becomes thick and coconut oil starts to come out.

Kuhol sa gata (Snails in coconut milk)

Hilda — Sun, 24 May 2009 19:00:38 +0000

When we were kids we used to visit our grandmother’s place in the province where we often spent our best vacation ever. Our activities included catching grasshoppers, dragonflies, gathering fruits, flowers and best of all snails. I know this is one specialty thats kinda special, afterall they are snails.

Kuhol sa gata

Ingredients:

about a kilo of Kuhol (you can use any type of snails available in the market)

one bundle of kangkong, cut in pieces

one onion

2 cloves of garlic

1 thumbsize ginger pounded

1 cup of coconut milk

2 tablespoons of bangoong (shrimp paste)

Procedure:

In a casserole put some cooking oil then sauté the ginger, garlic and onions. Add the bagoong and continue stirring. Put the snails and pour in half of the coconut milk. Cover and let it boil for about twenty minutes. Add the kangkong leaves and stalks and the rest of the coconut milk and simmer slowly until the sauce thickens.

Chicken Kinasal of Judy Ann Santos

Hilda — Wed, 20 May 2009 15:10:34 +0000

In the television series entitled Ysabella where Judy Ann Santos played the lead character as a cook who inherited a recipe from her mother. The story of course revolved around this chicken recipe.

Chicken Kinasal of Judy Ann

Ingredients:

1 kilo of chicken cut in serving portions

1 spoon of tabon tabon fruit (hydrophytune orbiculatum) A fruit native in Northern Minadanao and Camiguin, this fruit is normally use in preparing Kilawin as this removes the pungent smell of the fish (langsa)

2 tablespoons of honey

1 tablespoon of bagoong balayan (fish pasta)

2 dayap or lime juice (you can replace this with lemon or kalamansi)

Procedure:

Mix all the ingredients and marinade for 24 hours. The next day steam the chicken for thirty minutes. Then in a frying pan fry the chicken until its golden brown.

Ginisang Munggo

Hilda — Fri, 25 Jul 2008 12:59:10 +0000

This is my dad’s secret recipe.

In Philippines it is common to eat ginisang munggo and paksiw na bangus on Fridays. I have tasted diferent version of this dish , but I assure you this version of my dad is the best.

Ingredients:

1 cup of mongo or mungo beans

1 cup of ampalaya leaves ( you can replace this with kangkong if you want)

one pack of chicharon laman

4 pieces of tinapang galungong

2 tablespoons of patis (nuocnam or fish sauce)

250 g of shrimps (tails and head removed)

250 of pork cut in cubes

3 cloves of garlic

1 onion sliced

3 tomatoes cut in cubes

some cooking oil

2 liters of water for cooking the mongo beans or munggo

salt and pepper

Procedure:

Start first by cooking the munggo beans. You can use a pressure cooker, a crock pot or any deep casserole. Put the washed munggo beans and water. Cover and bring to boil. Cook your munggo beans for at least two hours to be sure of its softness. In a separate casserole put some cooking oil and sauté your garlic, onions and tomatoes. Ad your pork and shrimps. Then add your tinapa meat (you need to shread the tinapa with your hands removing the fishbones, heads and tails). Pour your munggo on this casserole and let this simmer for another fifteen minutes. Put your fish sauce, salt and pepper. Add your ampalaya leaves and chicharon, cover and turn off the fire.

Bagoong Rice

Hilda — Mon, 23 Jun 2008 13:32:51 +0000

Although this dish is inspired by a famous thai rice dish our local shrimp paste will bring out the best and the real filipino taste in this food.

Ingredients:
2 bowls of cooked rice,

1 onion chopped,

2 cloves of garlic,

1 tbsp of shrimp paste,

2 tbsp of olive oil,

2 tbsp of fish sauce

Procedure:

In wok brown the garlic and the onion. Add the shrimp paste and mix well. Put the cook rice and continue to mix. Season with fish sauce. You can also add some chopped hot chili pepper (siling labuyo if you want a hotter version). Serve this with sliced green mango on the side and some sliced tocino.

Published with permission: Dhanggit’s Kitchen

Ginataang Kalabasa

Hilda — Thu, 12 Jun 2008 13:21:02 +0000

When my mom cooks Ginataang Kalabasa I swear I eat with my hands. This is a healthy and truly delicious vegetable dish, we’ll never get tired of eating.

Ingredients:

1 cup of squash cut in cube

1 bunch of string beans cut about 4 inches long

3 cloves of garlic

1 onion sliced

3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish flavor about 1 tbsp)

1 pack of coconut milk (about one cup)

about 12 pcs of prawns

about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor propagate in the dish

siling labuyo (optional) it depends if you want it spicy or not

salt and pepper

Procedure:

Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comes out add the shrimp paste. Sauté for about few minutes then add the squash and string beans. Pour the coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest of ingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stir from time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you can turn off the fire. Best served with hot rice . Kain na!

Laing

Hilda — Thu, 12 Jun 2008 12:52:23 +0000

I have learned this laing version to our Bicolano neighbor. I assure you this is the real thing.

Ingredients:

half a kilo of Gabi leaves (if they are too fresh you need to dry them up after tearing them)

half a kilo of gabi stems (take off the skin with the aid of knife)

* Saying goes to avoid scratching any part of your body while preparing this dish if you don’t want your laing to be itchy in your mouth.

milk from 2 coconut (if you cannot find fresh coconut you can replace it with one pack of coconut milk and one pack of coconut cream)

2 dried fish (you can use bisugo or labahita) you can also use dilis if you want

1/4 kilo pork belly cut in cube

3 cloves of garlic crushed

1 onion sliced

1 tbsp of grated ginger

salt & pepper

2 siling haba (jalapeno)

3-4 siling labuyo (chili)

*this Laing version is more for a day to day meal. You can add seafood like crab or prawns if its for a special gathering.

Procedure:

I assure cooking this dish is very easy and simple. You will spend more time preparing the ingredients. Start by removing the skin of your gabi stems then cut them about 2 to three inches in length. Next get the gabi leaves. NEVER wash them. Use a clean sponge instead to clean the leaves of any dirt or insect that might be attached to it. Next tear them as you would tear a paper. Not too big nor too small. Put all the leaves together with the cut stem and dry them outside. Be sure you don’t cook laing during rainy season

As soon as your gabi leaves have dried up and wilted we can start cooking them now. Get a big casserole, it needs to be thick enough because this is a slow cooking dish. Out of fire assemble the ingredients on the casserole; starting with the pork belly, then put the garlic, onion and ginger. Then cover this with the gabi stem, then the gabi leaves. Pour the coconut milk and cream (if you are using freshly squeezed coconut milk put everything). Lastly put the dried fish on the top and cover the casserole. Put the casserole on fire and cook slowly for about an hour over low fire. Once you smelled that coconut milk has dried up and the scent of coconut oil is strong. Turn off the fire. Get the dried fish which is now soft and cooked, and start mincing them with your hand. Put back the fish meat (just the meat you can throw the head and fish bones) and add the siling haba and cut siling labuyo. Stir your laing from bottom to top delicately. Stir them well until all the ingredients are well distributed. Cover it again. Laing gets better as day passed by. So better to eat them the next day. That is if you have a fridge you can keep it. Or else invite your neighbor to eat it with you.

Pinakbet

Hilda — Wed, 11 Jun 2008 13:27:13 +0000

I think this is the all time vegetable dish among Filipinos. Each region have their own version of this delicious mixture of different fresh vegetables. Since I grew up and raised in Tagalog region I’m sharing the version my palates have grown up with.

Pinakbet

1/4 kilo of pork belly cut in cube

1/4 kilo of shrimps shells removed and deveined

3 cloves of crushed garlic

1 onion

2 big tomatoes cut in cubes

1 big bunch of kangkong (you can replace this with spinach)

1 cup of squash (cut in cubes)

5 to 6 okra

3 egg plant cut in cubes (depend on size)

1 cup of string beans (sitao)

half a cup of bagoong alamang (shrimp paste)

3 tbsp of cooking oil

half a cup of water

Procedure:

Start by putting the pork in a casserole with half a cup of water. Cover it and let it boil until the pork becomes tender. Pour the pork broth in a bowl and reserve for later. Put back the pork and add the cooking oil. Fry the pork until it becomes golden brown and crispy. Once they are golden brown take them off but leave the oil on the pan. This pork oil will give flavor to your dish. Next, put the garlic , followed by onion and tomato. Add the shrimps and the bagoong pour the pork broth and let it boil. Then add all the vegetables starting from the longest one to cook (string beans, egg plant and okra). Put on the last the squash and kangkong. Simmer over low fire for about fifteen to twenty minutes. Serve it with fried pork on the top.