Pork Binagoongan (Pork w/ Shrimp Paste)

                           
I have no idea on how to cook pork binagoongan.  When my family eats in Filipino restaurant, we don't order it because of the kids.  It might be spicy or too tasty for them.  But somehow at the back of my mind, I really want this dish.  Somehow I'm thinking...I gotta try to cook pork binagoongan.

My hubby liked it! Though he doesn't like cocomilk based dishes much, somehow he liked my version.  I think my first try was a success. 

I hope you'll love my version when you try cooking it too.
                                              
                               

Ingredients:
500g Pork Kasim (menudo cut)
½ cup Bagoong Guisado
1cup Cocomilk
5 tbs. Cane Vinegar
5 tbs. Soy Sauce
2 cups Water
1tps. Brown Sugar
1 medium White Onion (minced)
2 gloves Garlic (minced)
1 medium Ladyfinger Pepper “Siling Pangsigang” (sliced diagonally)

Procedures:

1. In a sauce pan, put water & pork.  Bring to boil then remove bubbles.
2. Add vinegar, garlic & onion. 
3. Simmer until pork tenders & water lessens with occasional stirring.
4. Add cocomilk, soy sauce, & brown sugar.
5. Simmer until cocomilk produces oil with occasional stirring.
6. Add bagoong guisado & ladyfinger pepper. Stir well.
7. Serve while hot.

 Makes3 – 4 servings.
Tips:  You can serve it on a sizzling plate.  And you can add chilli pepper for more spicy taste.

For more recipes, visit Luto ni Kikay home page.

Eggplant Burger

My kids don't love veggies so much.  Thus, I find ways to trick them when it comes to preparing food.  And one of my trick foods is eggplant burger.  When my kids first tasted it, they never thought that it was eggplant.

Ingredients:
3pcs.      Eggplants (medium)
3pcs.      White Eggs (medium)
1tbs.      Chicken breading mix / powder
             Cooking oil for frying

Procedures: (see video)
1.      In a mixing bowl, beat the eggs and add the breading mix.  Then mix thoroughly until the powder is combined well with the beaten eggs.  Set aside.
2.      Put holes on the eggplants using fork then broil.  Broil until the eggplants’ skin turned evenly black but do not overburned.
3.      Peel off the skin of the broiled eggplants and cut off the stem.
4.      Put the peeled eggplants into the eggmixture.  Cut and/or shred the eggplants using two forks while mixing them thoroughly.
5.      Pre-heat cooking oil in a frying pan.
6.      Form the eggplant into the frying pan as you do to a pancake.  Fry each side until golden brown.

Makes 4-5 servings.

Tip: Do not try to deep fry the eggplant.

For more recipes visit Luto ni Kikay home page.