Sweet and spicy bagoong recipe
sweet and spicy bagoong
I have always loved to eat green mangoes for as long as I can remember. Though I have tried several sauces and dips to pair with it but so far this is the best dip recipe I created. Allow me to share it with you.
1/2 cup bagoong (hipon)
5 tbsp oil
1/4k tomatoes (sliced smaller)
1/4k brown sugar
10 pcs hot chili (kulikot)
- Heat oil in a pan.
- Add in tomatoes and stir. Let it simmer for 2-3 minutes.
- Using the laddle, press down the tomatoes to extract its juice. When all the tomato juice have been extracted, add the bagoong.
- Cook for 3-5 minutes. Stir occasionally.
- Add in the brown sugar.
- Stir until the sugar has dissolved. Let simmer for 5 minutes or until it is already sticky but stir occasionally to avoid it sticking in the pan.
- Add the chilis.
- Serve with a crispy green mango.
- When buying tomatoes, buy the very ripe ones because it will give you more juice. Slice it smaller to extract the juice faster.
- In order not to eat chilis when it is cooked (which is a tendency because the chili can no longer be identified when mixed with the bagoong) add only the juice. You can do that by putting the chilis in a plastic and grounding it. Put a little water and shake. Drain. Throw the chili pieces. Add the produced juice to your cooked bagoong.
- Make sure to achieve the sticky texture. It is more delicious this way.
- You can use shrimp paste from a bottle or you can buy the shrimp
bagoong from the wet market. I usually buy the bagoong from the wet
- When buying from a wet market, it is advisable not to buy a purely fresh bagoong or a bagoong that has long been stored (maus). Make it a combination of both because a purely fresh bagoong will not give you a sticky texture no matter how long you are going to cook it.
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