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Bagoong fried rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with sauteed bagoong alamang (shrimp paste), toasted garlic, spring onions, shallots, julienned sour green mangoes (which balances the saltiness of the shrimp paste), and optionally other ingredients like chilis, cucumbers ...
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Kare-kare is a Philippine curry (kare derives from "curry") that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail , beef tripe , pork hocks , calves' feet, pig's feet or trotters , various cuts of pork , beef stew meat, and occasionally offal .
Name Image Region Type Description Adobo: Nationwide Meat/Seafood/Vegetable dish Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges.
Chicken adobo on white rice. There are four main traditional cooking methods using vinegar in the Philippines: kiniláw (raw seafood in vinegar and spices), paksíw (a broth of meat with vinegar and spices), sangkutsá (pre-cooked braising of meat in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other ...
Those made from anchovies are generally known as bagoong monamon or bagoong dilis and those from bonnetmouths as bagoong terong. [5] In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). Larger fermented fish are known as tinabal. [6] Bagoong can also be made from krill.
Pinatisan is a Filipino cooking process consisting of meat (usually chicken, pork, or beef) braised in patis (fish sauce), garlic, ginger, onion, black peppercorns, and bay leaves. Some recipes also add non-traditional ingredients like tomatoes, chili peppers, and other herbs and spices. Vinegar may also be added.
Fresh bagoong alamang caught through cast netting. This will be used for the base sauce of Bicol express. The ingredients for the main preparation of making the original Bicol express dish are oil, ginger, garlic, onion, pork chunks, coconut cream/milk, siling haba (long chili peppers), bagoong alamang (shrimp paste) and a side of rice. [2]