Welcome to my site and I hope you will find this Bagoong Rice recipe handy if you want to try something different for your everyday meal. This is a popular dish in Asia specifically Thailand. It was then introduced to the Philippines and was adapted to our taste. To describe the dish, it is a combination of all the flavor infused in one meal. It is salty, sweet somewhat spicy and sour. So how does it taste? Flavorful! The shrimp paste or bagoong (it’s how we call our shrimp paste in Filipino) gives that salty flavor, the chili makes it spicy while the green mango gives that sour kick. The brown sugar adds a hint of sweetness.
Well, I hope everyone is a having a good day. Spring is here, the rain just stopped and the temperature outside is awesome. I thought I start sharing my recipe and here is the first one. I posted this picture at my facebook page last night and someone asked to share my recipe for Bagoong Rice.
There are a lot of recipes in the internet that you can find on how to do Bagoong Rice. Some said cook it as you would with adobo and just caramelized it by adding sugar. Some posted using tocino or bacon and adding your bagoong or shrimp paste to it. Well my way of doing is so easy at least for me because I already have the pork belly cooked ahead of time. Life here abroad is fast paced, I found it easier to cooked all meat ( beef, chicken, pork ) and store it in my freezer. I also save the broth in the freezer, so if I want nilaga or sinigang the next time, I just thaw them and add the seasoning and vegetable. I will discuss more on my next recipe post. So, here’s the recipe…Bagoong Rice ala Thai in a Box.
1/4 lb cooked sliced pork belly (liempo)
1 tbsp cooking oil
3 tbsp bagoong guisado/shrimp paste
1 tsp minced garlic
1 tsp soy sauce
1 tbsp brown sugar
3 tbsp chopped spring onions
1/2 cup chopped green mango
1 scrambled egg sliced into thin strips
1. Heat the pan and put the oil.
2. Saute the garlic till it turn golden brown.
3. Add the sliced pork belly, soy sauce and brown sugar. Stir till it has caramelized within 3-5 minutes on a low to medium heat.
4. Add the bagoong or shrimp paste and stir in about a minute with the cooked pork belly.
5. Mix chopped mango and sliced scrambled egg.
6. Transfer steamed rice to a bowl. Top it with the mixed mango and egg, cooked pork belly.
7. Garnish with chopped spring onions.
8. Serve immediately.
If you dont have cooked slice belly, it’s easy to do! Just put the unsliced pork in a pan with enough water to immerse it for about 5 minutes till it’s boiling. Then turn the heat to low till the pork is tender. Remove from pan. Let it cool. Then slice it to desired thickness. There’s no right or wrong here…