Saturday, 25 May 2013

Binagoongang Manok sa Gata


More than a year ago, I posted my sisters Pork Binagoongan recipe (see her recipe - Binagoongang Baboy ) She also uses coconut milk powder when ever she cooks binagoongan. Now, more than a year after, I am posting my chicken version of this delicious and exotic Binagoongan dish. 

Binagoongan is an authentic Filipino Recipe.  This dish usually uses pork as the main ingredients where the pork is stewed in bagoong alamang or fermented shrimp paste.  Thus the dominant flavor for this dish is the shrimp paste which is salty, shrimpy-slimy, and earthy, which make this dish so unique.   Some adds coconut milk to add more flavor and to make the dish creamy.  Some do not add coconut milk which is also fine making the flavor of the bagoong alamang more distinct.  Some also adds hot chillies to make the dish more appetizing, but for my recipes, I did not add hot chillies as we've been eating fiery hot dishes almost every meal for the past few days,even weeks.  But you can add hot chilli peppers or green chilli peppers as you wish depending on your tolerance ;-)

Mind you, this is not for the non-adventurous, squeamish,  and finicky eater.  Binagoongan, as it's made from bagoong alamang and like any other exotic food is an acquired taste.

You can also try my Binagoongang tunaFor this recipe, I used the commercial sauteed binagoongang alamang Barrio Fiesta brand since we cannot find any fresh bagoong alamang around Qatar.  But if you have fresh bagoong alamang you can use that, either fresh or sauteed.  By the way, try my recipe of sauteed sauteed bagoong alamang here.



     BINAGOONGANG MANOK SA GATA

Ingredients :

Chicken, cut into serving portions - 300 to 400 g
Sauteed Bagoong alamang (fermented shrimp paste) - 2 tbsp (you can add more)
Garlic, chopped - 4 cloves
Onions, diced - 1 small
Ginger - 4 slices
Ripe tomatoes, diced - 2 small
Coconut Powder - 5 tbsp
Water - 3c
Vegetable oil - 1 tbsp

Cooking Procedure:

1.  Heat oil in a wok then add the chicken.  Pan fry until all sides turned brown.
2.  Add the garlic, then the ginger and onions.  Give a quick stir (10 stirs).  Then throw in the tomatoes.  Pan fry under low heat for a minute or until the tomatoes soften
3.  Pour 2 cups of water and 2 tbsp of bagoong alamang, cover, and bring to a boil.  Simmer for at least 15 minutes.  check water level.
4. Dissolve the coconut cream in 1 cup of water and pour it into the chicken stew.  Cover and bring to a boil.  Simmer for another 15 minutes.  Add water as needed.
5.  Remove cover and simmer until most of the liquids have evaporated

© myFresha-licious (25May2013)

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