coconut cream

Pork Binagoongan (fermented shrimp paste stewed pork)

| Doyd
Pork Binagoongan with coconut milk

This is Jade’s 2nd favorite Filipino dish.   I cooked this batch because she requested me to make it for dinner.

Just like the salty and fermented Korean Kimchi, the Filipino shrimp paste is a perfect match with pork.

This recipe is very flavorful and is best eaten with steamed white rice.

Here’s how I made it:

Boil 1 1/2-2 lbs. of pork shoulder (cut into small serving pieces) in a deep pot with 4 cups  water, 4 pcs. of bay leaf, 1 medium onion, sliced and ground black pepper.  Make sure to skim the broth to keep it clear and clean.  Once boiling, cover the pot and simmer the pork for 25 minutes until it is tender.

Uncover the pot and continue to boil until the stock evaporates.  We don’t want a lot of stock on this recipe.  When we see just enough broth, add in your favorite Filipino sautéed shrimp paste about 1/2 cup or more (depending on your taste), some sugar and 3 diced tomatoes.  Continue to simmer.  Add some green chili and a few tablespoons of coconut cream.  When chili is cooked, it is done!

Another variety for this is adding sliced eggplants into the recipe.  It’s like Thai curry without the curry 😊 but instead, it’s Bagoong (shrimp paste).

I hope you try this recipe.  By the way, you can buy Filipino fermented shrimp pastes at a lot of Asian stores.  You need to use the cooked/sautéed shrimp paste, not the raw (bright pink) kind.

Ginisang Bagoong Alamang (sautéed fermented shrimp paste)

Massaman Tofu Curry with eggplants and mushroom (แกงมัสมั่น)

| Doyd

Enjoying the rich flavor of curry is like diving into the enticing food culture of the East. The depth of flavor, the goodness of the combination of different spices and the bright color is simply appetizing.

I used to not like curry at all.  I didn’t like the boring flavor I get from the kind I ate when I was young because I only knew one kind of curry then and it wasn’t the kind of curry I now know of.  I’ve tasted chicken curry of many sorts but by the looks of it, it was as simple as adding instant curry powder to cut-up chicken, mixing coconut milk, potatoes, carrots and a few other variety of extenders.

This recipe I am sharing was inspired by my brother who loves to create his own vegan cuisine in his healthy kitchen.  He always gives me ideas on how to cook vegetarian dishes.  This version is a twist of my own taste and choice of ingredients.

I hope you like it!

Ingredients:

  • Block of firm organic tofu, cut into 1″ cubes
  • 270 ml. of Light coconut cream
  • 3 pcs. Indian eggplant, washed and sliced in chunks
  • 2 tbsp. Massaman curry paste
  • 1 Zucchini, washed and sliced half-moon
  • 1 can Black beans, washed and drained
  • 1 Shallots
  • 1 bunch Spinach with stems, washed and drained
  • 1 cup Mushrooms, sliced in half
  • Olive oil
  • Salt and pepper

In a shallow pan, heat olive oil on medium high then sauté the curry paste and shallots.  Add the tofu, mushrooms and zucchini and continue cooking for a minute or two.  Stir in the coconut cream then add 1/2 cup to 1 cup of water (depending on consistency desired).  Cover the pan and cook until the veggies are almost cooked.  Add the eggplants, spinach and beans then season with salt and pepper.  Close the lid and let everything cook according to how you want it done.