Of late, our supermarket has stocked quite a wide variety of spice and seasoning blends for all sorts of International dishes. This product is made in the Philippines and is meant to result in a Tamarind soup to which you add your own seafood ingredients. For those unfamiliar, Tamarind is used in many dishes to produce a natural sour flavor… However, in looking at the ingredient list, I saw that, while the product does contain Tamarind powder, it comes fairly low on the list compared to Citric Acid which appears as item number two and is, quite clearly, the chief souring agent in this preparation. Generally, I prefer making things from scratch rather than using processed preparations, but once in a while, I end up buying things just ‘to see what this is like’… Continue reading “Foodstuff: Tamarind Soup Mix”
Given my occasional penchant for making up odd names for dishes I create, you may be excused for thinking that ‘Binagoongan’ falls into that category. Actually, the word ‘Binagoongan’ , in Filipino cuisine, means that a given dish is made using a ‘Bagoong ‘, and the pairing of fermented shrimp paste with Pork is a firm favorite in the Philippines.
Naturally, as with all classics, there are countless variations on the basic theme… Some renditions are basically sautés with very little sauce, whilst other are more like braises or stews. Generally, the ingredient list, beyond the pork and shrimp paste, tends toward the simple, with onions garlic, and a little chili being the most common additions. Some, but not all recipes, use tomatoes, whilst sugar and vinegar are almost invariably added in order to offset the saltiness of the Bagoong. Here, I use quite a bit of tomato, and the end result is heavy on the sweet and sour… Continue reading “Pork Binagoongan”
If you have ever perused any Filipino cookery books, or Filipino recipes on the Internet, you have probably come across the name ‘Bagoong’ from time to time. Most sources confidently assert that ‘Bagoong’ is a fermented shrimp paste but this is only partly correct as there are many varieties made with fish as well. The fish types are collectively known by the name ‘Bagoóng Isdâ’, but there are also specific names depending on the type of fish being used. If a Bagoong is made with shrimp, however (and most commonly the super tiny variety known as ‘krill’, is used), then, strictly speaking, it should be called Bagoóng Alamáng.
Like Terasi and Belcan, or Chinese Shrimp Paste, the Filipino variety is manufactured by allowing small shrimp to ferment with salt. However, in the Philippines, the ‘raw’ product is only used in limited ways (generally as a condiment on cooked rice or fresh fruit), and, instead, it is generally cooked before packaging for sale, often with other ingredients such as garlic, chili or onion. Sometime ago, I actually featured the Lingayen Brand in a foodstuff post (which is a fairly complex variety), but I didn’t specifically identify it as a ‘Bagoong Alamang’. Here, I thought I might use the ‘Barrio Fiesta’ brand as a vehicle for a general discussion of the condiment as it is a pretty decent representative of the type … Continue reading “Foodstuff: Bagoóng Alamáng”
Aside from a few North American varieties, most of the soy sauce used in my kitchen is either Chinese or Japanese. I have tried a couple of Indonesian brands but, to my recollection, this is the first Filipino product I have ever come across … Continue reading “Foodstuff: Soy Sauce – Lauriat™ Brand”