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  It was originally made with small cubes of pork and called Binagoongang Baboy but the simple recipe has been adapted to include chicken or even just veggies.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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Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!

Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!

Kilawin na Kambing is an appetizer in the Philippines, specially when Filipinos drink liquor. Ice cold beer is the best pal of Kilawin na Kambing. It is a very delicious dish that is made from goat’s skin with vinegar or kalamansi juice and other seasonings and spices. Kilawin na Kambing is another Ilocano favorite.

Kilawin na kambing has different kinds of cooking versions, usually it is made of goat’s skin, meat and some liver that are freshly grilled and chopped into thin slices. It is then creamed with the goat’s brain or mayonnaise. But my version is easier and simple yet delicious.

This is my version of Klilawin na Kambing (Goat in Vinegrette) Filipino Style Recipe, I hope you like it. Enjoy!

 

Ingredients:

1 lb. goat skin

8 pcs. thai chili

1 ½ – 2 tbsp. fresh ginger, minced

3 pcs. dried bay leaves

5 -10 tbsp. white vinegar or coconut vinegar

1 pc.  medium red onion, minced

4 – 5 cups water

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

In a cooking pot, pour water and bring to a boil then add the goatskin and bay leaves, cover and boil over low heat for 60 minutes or until the skin gets tender.

Remove the tender skin from the cooking pot and let it cool down then chop into small pieces and set aside.

In a large bowl, combine the vinegar, onion, ginger and chilli then mix well.

Add the chopped goat skin and toss to mix all the ingredients.

Add salt and pepper to taste and mix well.

Cover the bowl with plastic wrap or anything just to cover the bowl and refrigerate for 2-3 hours.

Then transfer to a serving platter.

Serve,

Share and Enjoy!!!

Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Kilawin na Kambing (Goat in Vinegrette) Filipino Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. In a cooking pot, pour water and bring to a boil then add the goatskin and bay leaves, cover and boil over low heat for 60 minutes or until the skin gets tender.
  2. Remove the tender skin from the cooking pot and let it cool down then chop into small pieces and set aside.
  3. In a large bowl, combine the vinegar, onion, ginger and chilli then mix well.
  4. Add the chopped goat skin and toss to mix all the ingredients.
  5. Add salt and pepper to taste and mix well.
  6. Cover the bowl with plastic wrap or anything just to cover the bowl and refrigerate for 2-3 hours.
  7. Then transfer to a serving platter.
  8. Serve,
  9. Share and Enjoy!!!
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Kesong Puti (Filipino White Cheese) Recipe!!!

Kesong Puti (Filipino White Cheese) Recipe!!!

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Kesong Puti or White Filipino Cheese is very famous in the Philippines for its unique and yummy taste.  It is usually served during Christmas and New Year ’s Eve. This cheese originated from and is produced in the Philippine provinces of Laguna, Cebu, Bulacan, Bacolod and Samar.

Kesong Puti or White Filipino Cheese is a soft white cheese similar to cottage cheese, made from carabao milk, salt and white vinegar or rennet. Kesong Puti is a fresh, unripened soft cheese prepared by concentrating the protein, fat, some vitamins and minerals of milk. It contains 5 times more protein and milk fat than fresh milk.

Carabao (Bubalus Bubalis)  is considered the national animal of the Philippines.  It is a swamp type domesticated water buffalo that was probably introduced to the Philippines by Malay immigrants in 300 to 200 BCE.  It is similar to the river type water buffalo (Mediteranea Italiana) found in Italy, the milk of this water buffalo is used to make Bufala Mozzarella cheese, which is similar to the Filipino Kesong Puti.

Christmas is coming very soon so I decided to give you my  version of Kesong Puti (Filipino White Cheese) Recipe. Check out our Christmas food recipes here!!! Hamonada or Hamon (Homemade Ham) Filipino Style Recipe.

 

Ingredients:

1 l (4 cups) carabao’s milk

1/4 cup white vinegar

1 tsp. salt

 

Directions:

Heat milk and salt for about 15 minutes in a double boiler.

Turn off heat then add the vinegar.

The curds will form at this point. “Note the whey – yellow liquid forming at the top”.

Leave the mixture to cool and set for at least an hour or so.

When cool, pour the mixture over a fine-screen strainer to drain out the whey.

The resulting curd is already a kesong puti and is ready for use if a creamy, spreadable cheese is the desired outcome.

Press down with a spatula or spoon until more of the whey drips out to make a firmer cheese. Or place a saucer on top of the cheese and weigh down using a heavy object, like a water-filled bottle, to press more of the whey out.

Place it in the center of a sheet of plastic wrap to form cheese into the desired shape.

To create a pouch, bundle the corners of the sheet together and place this in a cup or rectangular plastic container, and press down.

Refrigerate until the cheese sets, at least 30 minutes.

When ready, remove cheese from cup or container, unwrap.

Serve,

Share and Enjoy!

Kesong Puti (Filipino White Cheese) Recipe!!!
Print Recipe
Kesong Puti (Filipino White Cheese) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat milk and salt for about 15 minutes in a double boiler.
  2. Turn off heat then add the vinegar.
  3. The curds will form at this point. “Note the whey – yellow liquid forming at the top”.
  4. Leave the mixture to cool and set for at least an hour or so.
  5. When cool, pour the mixture over a fine-screen strainer to drain out the whey.
  6. The resulting curd is already a kesong puti and is ready for use if a creamy, spreadable cheese is the desired outcome.
  7. Press down with a spatula or spoon until more of the whey drips out to make a firmer cheese. Or place a saucer on top of the cheese and weigh down using a heavy object, like a water-filled bottle, to press more of the whey out.
  8. Place it in the center of a sheet of plastic wrap to form cheese into the desired shape.
  9. To create a pouch, bundle the corners of the sheet together and place this in a cup or rectangular plastic container, and press down.
  10. Refrigerate until the cheese sets, at least 30 minutes.
  11. When ready, remove cheese from cup or container, unwrap.
  12. Serve,
  13. Share and Enjoy!
Recipe Notes

If carabao’s milk is not available, commercial milk in packs labeled “pure” or ” full fresh cow’s milk” will do. If you prefer low-fat milk, double the amount of white vinegar used.

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Escabeche – Filipino Sweet & Sour Fish

Escabeche – Filipino Sweet & Sour Fish

Sweet & Sour FishFilipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine.  The Philippines was a Spanish colony from 1521 to 1898.  Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.

 One of our family favorites is Escabeche, or a Sweet & Sour Fish dish.  Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine.  Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving.  It can also composed of other meats including chicken and pork, or vegetables.  The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce.  It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.

I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones.  To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones.  Any kind of white fish will work.  We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.

Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce.  It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!

Ingredients:

6 – 8 Fish Fillets (any white fish:  Tilapia, Flounder, Halibut, etc.)

1 Cup Flour

1  Tsp. Garlic Powder

1 Tsp. Ground Black Pepper

1 Tsp. Sea Salt

1/3 Cup Vegetable Oil

1 Cup Sugar

1/4 Cup White Vinegar

1 1/2 + 1/2 Cup Water

1/4 Cup Ketchup

2 Tbls.  Corn Starch

1 Large Onion Sliced into strips

2 Medium Green Peppers Sliced into large chunks

4 Cloves Garlic roughly chopped

Directions:

  1. e

Serve right away.  It goes great with steamed white rice.h

Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
Fried Fish
  1. Combine flour, garlic powder, salt & pepper and place in a shallow dish.
  2. Heat oil over medium - medium high stove.
  3. Rinse fish fillets and pat dry with paper towel.
    Sweet & Sour Fish
  4. Dredge fillets in flour mixture and place in heated oil.
  5. Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
    Sweet & Sour Fish
  6. Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
    Sweet & Sour Fish
Sauce
  1. Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
    Sweet & Sour Fish
  2. Mix 1/4 cup water with corn starch until smooth.
  3. Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Veggies
  1. Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
  2. Add garlic, saute until cooked.
  3. Add green peppers and cook until peppers turn slightly soft.
  4. Return fried fish fillets to pan with veggies.
  5. Gently stir fish mixture for about 3 - 4 minutes.
  6. Arrange fish and veggies in a platter.
  7. Pour sauce over all.
Recipe Notes

The most efficient way to make this dish is to start making the sauce while the fish is frying.   Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.

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