My sister brought 2 containers of her home cooked Bagoong (Sautéed Shrimp Paste) for sampling last weekend.
I know she’s my sister and you would say that I’m biased but her own version of sautéed shrimp paste is really delicious. Not too sweet nor salty. I would have preferred a spicy one though just for that kick on one’s palate 🙂 Even hubby who has a discriminate palate was convinced that compared to the store bought sautéed shrimp, my sister’s is the one that really passed his standard 🙂
Sister said that it goes very well with Kare Kare, Pinakbet, Pork Binagoongan, Bagoong Fried Rice, or as is. I have only tried cooking Pork Binagoongan so that is what I made for tonight’s rainy day and cold weather dinner. This version is inspired by Kris Aquino’s recipe.
Here’s the recipe
1 200 ml jar of Sauteed Shrimp paste (my sister’s)
2 tbsp cooking oil
400 grams liempo, sliced into bite-size pieces
4 medium sized onion, chopped
1 head garlic, minced
4 medium sized tomatoes, chopped
1 thumb size ginger, minced
green chilis, chopped***
bird’s eye chilis, chopped***
crushed bay leaves
1/8 cup vinegar
1 tsp sugar
***chilis are optional and depend on your tolerance for them.
Boil the pork pieces with the minced ginger and 1/3 of the chopped onions. When the broth has reduced to about 1/4 of its original amount and the pork becomes tender, strain the broth and scoop the meat into a separate container. Set aside the broth as well.
In a pan, saute the onions, garlic and tomatoes until the onions become transluscent, the garlic has diffused its aroma and the tomatoes tender.
Add in the chilis, meat pieces, crushed bay leaves, sugar, and cracked peppercorn. Leave for about 3 minutes. Add in entire contents of the Bagoong jar. Mix well.
Before adding the broth, pour the vinegar but do not mix. Once the aroma of the vinegar has evaporated, add in the remaining broth and let it simmer until almost dry.
Serve with hot steaming rice 🙂