Bagoong Fried Rice

Filipino Style Recipe: bagoong fried rice is another easy and simple rice dish. It is mainly made up of fried rice and shrimp paste and ground pork. Usually served during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
5 cups cooked rice, leftover
3 tablespoons shrimp paste(bagoong alamang),(preferably Barrio Fiesta or Kamayan)
1 head garlic, crushed
1 onion, chopped
1 thumb-sized ginger, cut into strips
2 tablespoons olive oil
chopped spring onions for garnishing

100 grams ground pork(optional)
1 piece egg, scrambled(optional)

Procedures:
Part 1
1. In the same pan, heat olive oil and saute garlic, onion and ginger.
2. Add ground pork and stir cook until brown then add shrimp paste and saute for 5 minutes.
3. Add cooked rice, scrambled egg and ground pepper. Mix well until rice is well coated.
4. Adjust seasoning according to taste.
5. Transfer to serving plate and garnish with spring onions

Bagoong Fried Rice

Kangkong with Bagoong

Filipino Style Recipe: Kangkong(water spinach) with bagoong guisado(sauteed shrimp paste) is a easy and simple side dish. Kangkong is usually steamed or blanched for 2-3 minutes then rinse in cold water to maintain the color, texture, flavor and stop the cooking. This is usually serve during breakfast with sauteed shrimp paste.

Estimated time preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
1 bunch Kangkong(water spinach), trimmed
5 cups water for boiling

Sauteed Shrimp Paste:
1/2 cup bagoong alamang(shrimp paste)
100 grams pork, cut into small pieces
4 gloves garlic, finely minced
1 onion, finely minced
1 large tomatoes, minced
sugar and vinegar to taste

Procedures:
Part 1
1. In a pan, heat oil and saute, garlic, onion and tomatoes until soft.
2. Add the pork and cook for until golden brown.
3. Add bagoong alamang, vinegar and sugar then simmer for 10 minutes. Set aside.

Part 2
1. In a pot, boil water then blanch kangkong for 3 minutes.
2. In a strainer, drain kangkong and rinse with cold water.
3. Let the excess water drip off then cut into 5 inch.
4. Arrange in a serving plate then serve with sauteed shrimp paste.

Notes:
1. If you want to skip Part 1, sauteed shrimp paste is also available in grocery stores. I recommend a regular sauteed shrimp paste from Dizon farm.

Kangkong with Bagoong