Chicken Sauteed in Shrimp Paste – Binagoongang Manok

Chicken Sauteed in Shrimp Paste – Binagoongang Manok

binagoongang Binagoongang Manok or Chicken Sautéed in Shrimp Paste is a specialty from the Philippine province of Pampanga.  It was originally made with small cubes of pork and called Binagoongang Baboy but the simple recipe has been adapted to include chicken or even just veggies.

I think it’s a great way to use up that jar of Bagoong or shimp paste that usually ends up shoved in the back of my refrigerator.  I usually only use bagoong when having  Kare Kare. So many times the bagoong gets too old and dehydrated.  Recently I learned how to make Binagoongang Manok and it takes care of the open jar of bagoong sitting in the back of my fridge.

When I make Binagoongang Manok I use cubes of chicken, onions, garlic, tomatoes, and string beans.  And I add fresh spicy chili peppers like jalapenos.  You can also add cubes of eggplant if you like.

I love this simple dish because the bagoong gives it a sweet and salty taste and the jalapenos give it that pop of spicy heat.  It’s the perfect comfort food and a perfect example of good old Filipino home cooking!  Served over hot steamed white rice, it’s delish!

If you’re wondering where you can buy shrimp paste it’s available at any Asian market.  It’s sold in a jar, buy the one that’s already been sauteed like the Kamayan brand or something similar.

Here’s my recipe!  I hope you like it!

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Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Ingredients
Servings:
Instructions
  1. Heat oil and fry chicken cubes until they are cooked and are turning brown
  2. Add Onions and Garlic and cook until onions start to turn translucent
  3. Add Tomato cubes and saute another 5 minutes
  4. Add string beans and saute until beans begin to soften
  5. Add the Bagoong, vinegar, and water and bring to a boil
  6. Reduce heat and cover, simmer for about 10 minutes or until beans are completely cooked
  7. Remove lid, turn up heat to medium and fry until most of the liquid has evaporated, be sure to keep stirring so the meat doesn't burn.
  8. Remove from heat and serve over steamed white rice.
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Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) is also one of my favorite Filipino food dishes. It is a Filipino Super food signature dish with its super simple ingredients but it is packed with super high nutrients. The ingredient we use is usually ampalaya leaves (bitter melon leaves) or better melon fruit. You can also use spinach as a substitute if no ampalaya leaves, you can also use cabbage or moringa fresh leaves and for the meaty taste you want, you can use leftover, fresh or dried chicken, beef, port or even fish. You can add any leafy vegetables you want and you can also add squash, green beans and okra.

In our province of Bohol, Philippines we all used those ingredients and will add one more yummy ingredient, our famous “Coconut Milk” and it’s all perfect! It’s a bowl full of vitamins and nutrients. Now a days we got lots of different versions and techniques on how to cook Munggo Guisado. You can make it simple. It’s all up to you.

Today, I’m gonna give you a different Munggo Guisado recipe version. Enjoy!

 

Ingredients:

1 cup green munggo beans

1 pc. ampalaya (bitter melon) seeded, sliced in diagonal pieces

200 g pork belly cut into strips

1 bunch spinach

1 pc. tomato diced

2-3 cloves garlic chopped

1 pc. small onion chopped

13 cups water

2 tbsp. cooking olive oil

½ tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.

In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.

Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.

Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.

Season with salt and pepper to taste.

Then add the spinach, cover, let it boil and remove from heat.

Serve while its hot,

Share to your family and friends! Enjoy!

Munggo Guisado (Mung Beans) Recipe!!!
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Munggo Guisado (Mung Beans) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.
  2. In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.
  3. Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.
  4. Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.
  5. Season with salt and pepper to taste.
  6. Then add the spinach, cover, let it boil and remove from heat.
  7. Serve while its hot,
  8. Share to your family and friends! Enjoy!
Recipe Notes

You can soak munggo beans in enough water overnight letting the beans take its own shell off, in this process the bean will be soft so you won’t need to boil the beans for 50 minutes. You just directly add the beans after you sauté the pork belly.

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Shrimp Sarciado – Filipino Recipe

Shrimp Sarciado – Filipino Recipe

Shrimp Sarciado

Shrimp Sarciado

Every so often I get a yen for some home cooked Filipino food like Shrimp Sarciado.  This favorite Filipino dish is usually done with fish, but  it’s also made with chicken, pork, and eggs. I like it best with shrimp.

Sarciado literally means “cooked with a thick sauce” in Tagalog, the main language spoken in the Philippines.  The word is derived from the Tagalog word “sarsa” that refers to a thick sauce which in turn comes from the Spanish word “salsa” which means sauce.

The “thick sauce” for this Filipino dish is composed mainly of tomatoes and eggs that is flavored with a light fish sauce called “Patis”.

Shrimp Sarciado is very simple to make. The “Patis” (Filipino Fish Sauce) gives it that delicate salty taste that is delicious served over steaming hot white rice.

You can find Patis in the condiment section of an Asian Market.  I use more Patis when I make this dish because I love the taste, you can adjust the amount you use according to taste.  You can also add more eggs if you like.

Ingredients:

1 lb. Extra Large Shrimp – shelled, deveined, tail on

1 Onion – sliced

1 Tomato – sliced

1 tbls. minced garlic

2 tbls. Patis

1 Egg

1 tbls. Oil

Directions:

1.  Saute sliced onions in oil until they start to turn translucent.

2.  Add minced garlic and saute for a minute more.

3.  Add shrimp and cook until they start turning pink.

4.  Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes

5.  Add Patis – stir well to evenly mix sauce in

6.  Add your raw egg – use spatula to “scramble” the egg into the other ingredients.  Be sure you break the yolk first so it will scramble.

Serve over steamed rice.

Shrimp Sarciado
Shrimp Sarciado
Print Recipe
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Shrimp Sarciado
Shrimp Sarciado
Print Recipe
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Saute sliced onions in oil until they start to turn translucent.
  2. Add minced garlic and saute for a minute more.
  3. Add shrimp and cook until they start turning pink.
  4. Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes
  5. Add Patis - stir well to evenly mix sauce in
  6. Add your raw egg - use spatula to "scramble" the egg into the other ingredients. Be sure you break the yolk first so it will scramble.
  7. Serve over steamed rice.
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Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce

Fish Fillet with Sweet and Sour Sauce  is another variety of popular sweet and sour dish that is commonly served in Chinese restaurants. The fish fillet comes fried in a crispy batter then the fish fillet mixed in sweet and sour sauce made of vinegar, pineapples, tomatoes, sugar and cornstarch.

There are many kinds of fish fillet you can use, if you can’t find labahita (surgeon fish) or lapu-lapu (grouper), you can use cream dory fillet or tilapia fillet since those fishes have tasty and white flesh. Since tilapia is common and popular to our place, tilapia is one of my favorite fish fillet. This dish is very easy to cook and usually served as main dish over steamed rice.

This is my version of Sweet and Sour Filipino Style Fish Fillet, my friends and family love it and I know you will this too.

 

Ingredients:

For the fish:

2 medium size tilapia or labahita (surgeon fish) or lapu-lapu (grouper) or cream dory fillet

1½ cup Japanese bread crumbs

4 pcs. lemon, juice extracted

2 pcs. eggs beaten

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

For the Sweet and Sour Sauce:

2 pcs. of green bell pepper (optional)

2 clove garlic, minced

1 pc. onion, quartered

1½ tbsp. sugar or more

2 tbsp. cornstarch

1 tbsp. butter or margarine

1 cup pineapple juice

¼ cup cucumber, half round sliced (optional)

1 pc. tomato, half round sliced (optional)

¼ cup water

¼ cup vinegar

1 tbsp. soy sauce

 

Directions:

For the fish:

Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.

Rub the fillet with lemon juice, a touch salt and pepper.

Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.

Deep fry over medium heat until golden brown and set aside.

For the Sweet and Sour Sauce:

Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.

Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.

Turn the stove over medium heat, stir constantly until the mixture starts to boil.

Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.

Serve while it’s hot,

Share and Enjoy!!!

Fish Fillet with Sweet and Sour Sauce (Filipino Style)
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Servings
2-3 people
Servings
2-3 people
Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Print Recipe
Servings
2-3 people
Servings
2-3 people
Ingredients
Servings: people
Instructions
  1. For the fish:
  2. Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
  3. Rub the fillet with lemon juice, a touch salt and pepper.
  4. Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.
  5. Deep fry over medium heat until golden brown and set aside.
  6. For the Sweet and Sour Sauce:
  7. Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.
  8. Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.
  9. Turn the stove over medium heat, stir constantly until the mixture starts to boil.
  10. Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.
  11. Serve while it’s hot,
  12. Share and Enjoy!!!
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Arabic Salad With “Kishk”

Arabic Salad With “Kishk”

Arabic SaladMany of us are familiar with Tabbouleh Salad, the Middle Eastern salad usually made with tomatoes, cucumbers, parsley, and cracked bulgar wheat.  It’s become a staple offered at many Vegetarian, Health Food, and Middle Eastern restaurants.  At home we make it too, but really my husband much prefers the Arabic Salad with Kishk.

Kishk or Kashk is basically dried yogurt or curdled milk that can be formed into balls or chunks and later ground into a powder.  It is used in local cuisine from Iran to Mongolia and is known by different names and prepared in slightly different ways.

Arabic SaladIn our house we use the Lebanese, Syrian, or Palestinian Kishk which is made by mixing powdery bulgar cereal with yogurt.  The mixture is usually formed into balls and dried.

We use it to make mensaf (a lamb stew simmered in a liquid form of Kishk), Arabic Salad, and Kafta (ground meat balls) among other things.

I usually get the balls from my sister-in-law who makes them at home, but I’ve also bought jars of powdered Kishk in Middle Eastern markets.

Arabic Salad is quite tasty and very simple to make.  It’s a great starter, side dish or even a light meal.  My kids love to mix it in with a dish of Macluba (and upside down dish of meat and rice) and my husband likes to eat it drizzled with olive oil and pita bread for scooping.

If you don’t have Kishk, no worries, substitute finely grated fresh parmesan cheese!


Sur La Table Healthy Eating_468x60

Ingredients:

1 Large Tomato

1 Medium Cucumber

1 Small Onion

1 Tbls. Finely Minced Garlic

1/4 Cup Finely Chopped Parsley

3 Large Radishes, peeled and finely diced

1 Large Jalapeno, seeds removed and finely dices

1/4 – 1/2 Cup Kishk or Parmesan Cheese, finely grated

Ground Sea Salt to taste

Extra Virgin Olive Oil

Pita Bread

Directions:

Finely dice all the veggies.

Place in a bowl and mix well.

Add desired amount of Kishk or Parmesan Cheese to taste.

Add Sea Salt to taste.

Place on salad plates or shallow bowls for serving.

Drizzle with olive oil and serve.

You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.

Store leftovers in the fridge in a tightly sealed container.  Salad does not keep more than 2 days, and that’s pushing it!


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Arabic Salad
Arabic Salad
Print Recipe
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Arabic Salad
Arabic Salad
Print Recipe
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Instructions
  1. Finely dice all the veggies.
  2. Place in a bowl and mix well.
  3. Add desired amount of Kishk or Parmesan Cheese to taste.
  4. Add Sea Salt to taste.
  5. Place on salad plates or shallow bowls for serving.
  6. Drizzle with olive oil and serve.
  7. You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.
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