Original Filipino Recipe

<img src="bagoong.gif" alt="bagoong ginataan Recipe " />

Bagoong or fish paste is one of the most well known trade mark of Filipinos especially in the area of Pangasinan. Bagoong is usually serve as side dish or Pinoy recipe ingredient.

Bagoong has extreme salty taste and should be taken with care for people with kidney problems. In the Philippines, during early time, bagoong is a sign of poverty because it is one of the most affordable food in the country.

As the years passed by, bagoong became one of the best exported food in the Philippines, and as it happens, this food that once became a sign of poverty for Filipinos became one of the main source of income for some of our country men.

This recipe is my most favorite among all those recipes I’ve shared in my previous posts. In my home I always have a stock of ginataang bagoong in a jar which I am going to share to you in this post. To make ginataang bagoong, you need to prepare the following ingredients:

Ingredients:

150 grams bagoong
1 pc medium sized ginger,chopped in small sizes.
2 pcs. medium sized onion, chopped like ginger
4 cloves garlic also chopped
5 pcs. chili
1/2 tsp. finely ground black pepper
2 old coconut, grated and extracted in one glass of warm above water
1/2 cup vinegar
3 tbsp. cooking oil

Procedure:

On a pre-heated deep pan, heat oil.
Sauté ginger, garlic, onion and chili.
Add bagoong and let it boil for 10 minutes.
Add vinegar, cover and leave for another 20 minutes.
When vinegar is completely absorbed by bagoong, it is time to add the coconut milk.
Cover the pan, let it boil for 20 minutes, when it becomes oily, then it's a sign that it's already cooked.
Remove from heat, let it cool before transferring to a jar with cover.
Serve with fried fish if boiled leafy vegetables like kangkong or camote tops and rice.
Enjoy your ginataang bagoong !