Binagoongang Baboy (Pork in Salted Shrimp Paste)

I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure” ~~ Anthony Bourdain

 

 

Those of you who frequent my blog know that I lurves me some Filipino food.

This is yet another wonderful dish from the Philippines.  It’s so good, full of flavor, and sure to please anyone’s palate.  One thing you have to be prepared for is the smell (while it’s cooking).  It’s strong, and some people don’t like it too much.  I mean…you’re cooking with raw fermented ground shrimp.

If you like more exotic food and flavors, then this shouldn’t phase you, as I’m sure you’ve used unusual ingredients before.

If you like to stay inside a certain culinary box…then you might just want to stick with ordering this the next time you’re dining out.

Ingredients

4 1/2 lbs pork tenderloin, cut into 2 inch cubes

3/4 cup vinegar

5 cloves garlic, crushed

1 bay leaf

5 peppercorns, crack

2 tbsp vegetable oil

1 small onion, chopped

2 cloves garlic, minced

3 tbsp bagoong (shrimp paste)

black pepper

Directions

Place the pork in a heavy bottomed pot and cover with water.  Add the vinegar, 5 cloves crushed garlic, bay leaf and peppercorns and bring to a gentle boil for about a half hour.  Check back periodically to remove any scum that’s on top.  Once tender, remove the pork from the water and set aside.  Strain the water and discard solids.  Set water aside.

In a large sauté pan, add the oil, onion and garlic and cook on medium low heat until the onion is translucent.  Add the pork and shrimp paste and combine well.  At this time you can add a bit of the reserved water if you’d like a bit of sauce (I like to add just a couple tbsp at the most, but wet or dry are both traditional).  Cover and cook for an additional 5-10 minutes.

Serve over steamed rice.

Shrimp Toast

The first time I had Shrimp Toast, it was from a very well known Chinese Restaurant in the Denver metro area.  I ordered delivery with some co-workers, and one of them ordered this fabulous appetizer.  When our food arrived she offered me one, and I graciously declined.

I love shrimp.  I love toast.  But both of them together….??  I don’t think so, thank you very much.

Well, as she sat there, enjoying her Shrimp Toast, dipping it in her sweet & sour sauce, I have to say that I was very intrigued.  It smelled good.  It crunched good.  And really, is there anything that’s not tasty when dipped in Sweet & Sour?  I think not!!

So I gave them a try.  Wow.  The sweetness of the shrimp, along with another level of toasted bread.  Along with the sauce??  It was nothing I had had before, and I loved it.  Totally awesome!!  And that is when I asked the restaurant for the recipe.  And they gave it to me.

Imagine that!!  Anyway, I hope you give them a try the next time you have a dim sum party.  Or any other kind of party for that matter.

Ingredients

1 lb shrimp, cleaned

4 cloves garlic, coarsely chopped

1 small shallot, coarsely chopped

1/2 tsp ginger, coarsely chopped

2 1/2 tbsp water

1 tbsp sugar

1/2 tsp salt

1/4 tsp pepper

25 pieces bread

2 cups oil

sweet & sour sauce, or asian chili sauce for dipping

Directions

Heat the oil in a deep fryer to 350 degrees f.

Place the first 8 ingredients in a food processor and blend until smooth.  Evenly spread the mixture on the bread; it should adhere nicely. Cut the bread slices in quarters.

Place the quarters in the oil, shrimp side down.  Only fry 5 or 6 at a time.  Flip over when the shrimp side is golden, and brown the other side.  Remove with a slotted spoon, and drain on a paper towel lined platter.

Serve with the sweet & sour sauce or the chili sauce.

Pancit Molo

Pancit Mojo is basically won ton soup with a Filipino spin.  I like it alot more than the usual won ton soup we’ve all grown to love.  It’s a staple in Philippine cuisine, and here is a version that I received years ago from a Filipina friend of mine. 

1 lb ground pork

1 lb ground beef

1 stalk celery, minced

1/2 carrot, minced (mince the whole carrot, half for the dumplings,the other half will be used in the broth)

1 tbsp patis (fish sauce)

salt and pepper to taste

25-30 wonton wrappers

Soup Base

vegetable oil, for sauteing

1 onion, sliced thinly

1 clove garlic, minced

2 tbsp pork and 2 tbsp beef (reserved from above)

1 stalk celery, sliced

the other half of the minced carrot

8 cups chicken broth

Soy Sauce

4 green onions, cut on the bias, 1 inch pieces

Directions

Filling

Before combining the ingredients, remove 2 tbsp of ground pork and 2 tbsp of ground beef and set aside.

In a large bowl, combine the remaining meats and the rest of the dumpling ingredients, salt and pepper to taste.

Put approx. 1 tbsp of the meat mixture in the center of each wonton wrapper and fold one flap to the middle.  On the flap on the opposite side of the one folded up, moisten with a little egg mixture.  (dip finger in egg mixture and moisten the flap) Fold that flap over on top of the other flap.  Fold over the 3rd flap and moisten the 4th flap with the egg mixture and fold over.  Once completed, the dumpling should resemble a little package…square shaped.  There is not traditional way of folding these dumplings (or won tons), if you have a way that fits for you, then use that version.  Just as long as they don’t open once placed in the broth.

Make sure you keep your dumplings covered as you make them.

Broth 

Heat the oil in a pot on medium heat.  Brown the onion and garlic until lightly golden.  Add the reserved ground pork and beef and brown.  Once the meat has browned (if the meat has rendered alot of fat, remove with a spoon before continuing), season with salt and pepper to taste.  Add the celery and carrots and cook for another 5 minutes.  Add the chicken stock and bring to a soft boil.  Add the soy sauce to taste and green onion. Gently add the dumplings to the broth one at a time. 

Let cook for 15 minutes. Re-season with pepper to taste if needed.

Bang Bang Shrimp

Bonefish Grill is one of my favorite restaurants, and I’ve been a fan of the ol’ Bang Bang for quite a while.  And after trying different versions of recipes for these tasty little pieces of heaven, I’ve decided that this is the best one. 

Serves 4

Ingredients

1/2 cup mayonnaise

1/4 cup Thai Sweet Chili Sauce (or more…you decide)

5-10 drops Sriracha Hot Chili Sauce (or more…)

1 pound shelled and deveined small shrimp

Cornstarch

Oil for frying

Shredded Cabbage

Chopped Scallions (optional)

Directions

 

Mix mayonnaise with Thai Sweet Chili Sauce. Add Sriracha sauce to taste.

Dredge the shrimp in cornstarch and shake off excess.

Fry the shrimp until lighty brown. Drain on paper towel. 

In a large bowl combine fried shrimp with prepared sauce until evenly coated.  

Plate a serving of shredded cabbage, then place a nice sized serving of the shrimp on top.  Garnish with scallions.

print this recipe here