Binagoongan dish is nice for stale rice! seasoned with shrimp paste and sapid pork, it is a hearty entremots or an entire meal, best enjoyed with sliced juicy tomatoes and tart mango.
Since i am sometimes the sole one feeding rice reception, i prefer to steam an enormous batch once every week then portion it into resealable luggage and keep it within the deep-freeze for future use. Why activate the rice cookware and waste energy on only one serving each day, right?
Cold, stale rice not solely reheats well within the microwave, however conjointly makes a delicious canvas for any leftover cuts of meat, seafood, and vegetables you’ll have within the icebox. With au gratin rice existing, a satisfying meal like this binagoongan dish is simply a matter of minutes.
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4.0.1 If exploitation raw shrimp paste
4.0.2 for adornment
4.1 directionsUse cold, stale rice that has had an opportunity to dry out. If you’re beginning with freshly au gratin, unfold the rice out on a shallow baking sheet and chill, uncovered, within the icebox for concerning half-hour to lengthen the wetness.
Make sure the cooking pan or pan is hot and also the change of state is on high to forestall the rice grains from projected to the pan. to visualize if the pan is prepared, add a number of drops of water and if they forthwith sizzle and evaporate, the pan is hot enough to feature oil. Swirl the oil to create certain very cheap of the cooking pan or pan is coated and also the hot surface of the pan is shimmering.
Ginisang bagoong (sautéed shrimp paste) is best for this dish. you’ll use ready-made ones offered in stores or build your own. I even have enclosed procedures for exploitation either “raw” or “ginisa” within the instruction directions.
Bagoong rice is superb as a entremots or an entire meal. Serve with juicy tomatoes and sliced green mangoes for barely of freshness and conjointly with cooked aubergines.
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Binagoongan dishTurn stale rice into a tasty entremots or fast dinner! seasoned with shrimp paste and pork, this Binagoongan dish is delicious and filling.
Preparation time: ten min
Cooking time: thirty min
Total time: forty minutes
By Lalaine Manalo
4 cups au gratin cold rice
1/2 pound side of pork, finely diced
1 tiny onion, bare-assed and shredded
2 cloves of garlic, bare-assed and shredded
1 Roma tomato, chopped
2 tablespoons ginisang” shrimp paste or “raw” shrimp paste
If exploitation raw shrimp paste
green onion, chopped
Heat the oil in a very pan over medium heat. Add side of pork and cook till gently bronzed and au gratin through.
Add onion and garlic and cook till softened.
Add the tomatoes and cook, mashing frequently with the rear of a spoon, till they soften.
Add the shrimp paste “ginisang” (toasted) and cook for one to two minutes. take away from pan and put aside.
If exploitation “Raw” shrimp paste, add the shrimp paste and cook, stirring often, for concerning three to five minutes, or till the colour darkens and turns brown. Add the vinegar and sugar and let it cook while not stirring for concerning one to two minutes. still cook, stirring often, till most of the liquid is absorbed. take away from pan and put aside.
Heat a cooking pan or wide pan over high heat till highly regarded. Add one tablespoon oil and swirl to coat very cheap of the pan and warmth the oil till very cheap of the pan appears to shimmer.
Add the rice and unfold it over the whole change of state surface of the pan for concerning forty five seconds, or till the grains begin to splutter, then stir to spread, breaking apart the items with the rear of a spoon.
Spread the rice on the surface once more for concerning forty five seconds, then stir to unfold. Repeat many times till the rice is gently cooked and warm through.
Add the pork and shrimp paste mixture. still cook, stirring gently, for concerning one to two minutes, till the rice is coated with the shrimp paste and heated through.