After indulging with sweets meat during the holidays, I felt like taking a time-out for a few days. I only had veggies and seafood by far. The mung bean sprouts with shrimp that I had for dinner last night was light and delicious, while this steamed eggplant and okra with bagoong is simple and just […]
Boiled Okra and Eggplant with Bagoong Dipping Sauce can be described as simple and delicious. It is prepared by boiling the vegetables and then served with a dipping sauce composed of bagoong isda (fermented fish), chopped onion, and tomato. This particular recipe suggests blanching the veggies by soaking in cold water after boiling. This method […]
Apan – apan can be considered as a version of Adobong kangkong. This yummy concoction (which I really enjoyed) is an Ilonggo dish. It originated in the same region where our beloved Pancit Molo and Chicken Inasal came from. This is enough reason for me to visit Western Visayas on my next trip to the […]
Seafood Kare kare is a delicious version of our beloved peanut stew using seafood such as shrimp, crab, mussels, and squid. There are no limits as to what types of seafood can be added to this dish; the choice is yours. Vegetables such as string beans and banana blossoms were also used for this recipe. […]
Have you had a side dish composed of chopped tomato, onion, and bagoong isda? Actually, this can also be both a side dish and a main dish at the same time, and it is best eaten with steamed white rice, in my opinion. The preparation of this concoction can be different on every region in the Philippines […]
Binagoongang Baboy or Pork in Shrim Paste is a Filipino Pork dish that is perfect to eat with lots and lots of white rice. the name of this dish literally means pork in shrim paste or pork cooked with shrimp paste. “Bagoong” is a Filipino (Tagalog) term for Shrimp paste, while pork is called “baboy”. […]
Here is an awesome Filipino Laing Recipe just for you. Laing is a Filipino dish composed of dried taro leaves and coconut milk. It was first introduced in the province of Bicol. This dish has been very famous — it is popular within the Philippines and also outside of the country. Since the purpose of […]
Sautéed Shrimp Paste or Bagoong Guisado are fermented small shrimps (called alamang) that were sautéed with garlic, onion, tomato, and pork. This can be considered either as a dish or as a condiment.
There are many Filipino dishes that depend on shrimp paste for flavor. Kare-kare and Pork Binagoongan (binagoongang baboy) are just a few of them.
As a stand alone dish, Bagoong Guisado can be simply eaten with steamed rice. Do you like Bagoong Fried Rice? You can make one by checking-out the garlic fried rice recipe; try adding 1/4 cup of Bagoong Guisado to the recipe. I will publish a separate recipe post, soon.
Try this Bagoong Guisado recipe and send us your feedback.
“Saluhan nyo po ako dito sa Manggang Hilaw at Bagoong” (Come and eat green mangoes and shrimp paste with me).
Southeast Asian cuisine is known for sour dishes. This is one of the reasons why green mangoes (especially the real sour ones) are a hit in the Philippines and other nearby countries. Shrimp paste, on the other hand, can be considered as a common condiment that can be paired with fruits, vegetables, meat, and seafood.
Cooking and tasting different kinds of food on a daily basis sometimes overwhelms my taste buds. No matter how good the food tasted, there is a certain point wherein my taste buds needs a rest. The Filipino terms “suya” and “umay” describes this condition; this is translated as Palate Fatigue.
Whenever my taste buds get tired, I try to eat sour and salty foods to keep my palate functioning again; green mangoes and shrimp paste always work for me.
If you are a Filipino, I’m sure that you will not disagree if I say that green mangoes and shrimp paste is a good combination (unless you are allergic to shrimps). In fact, it is a perfect marriage.
Friday is the day that we abstain from meat during lent (and you might know the reason behind it). I cooked Fried Tilapia for dinner last Friday and had some bagoong Balayan (fermented fish paste) on the side – it was a blast. I might have abstained from meat that day but I miserably failed on the fasting part. The amount of rice that I consume is usually doubled when fermented fish pastes such as bagoong Balayan and guinamos (or gamos) is around.
I love to eat fried fish but I’m hesitant to have it on a regular basis. I don’t have any allergies or sort; it’s just that I’m having a hard time neutralizing the smell while cooking. It is winter here and I can’t open the windows for ventilation. All the vents are running but the smell still hang around – sometimes I need to empty a bottle of air freshener just to reduce the odor. When I was in the Philippines, I’ll just open all the windows and set the electric fan to high (number 3) for the air to circulate then the odor will be out in a few minutes.
When it comes to eating fried fish, I’m not sure if I’m doing it like most Filipino does. I eat fried fish using my hands (nagkakamay po ako) and I mix the fermented fish sauce with rice and mash it. I always have a piece of whole tomato on the plate. I first take a bite of tomato before putting the fish (with rice) in my mouth.
How do you eat fried fish? Please pardon my silly question. I just want to discover other ways to enjoy this simple dish.