Here’s a super simple – no fuss – Bagoong fried rice recipe that you can cook in a snap, but you must have at least 3 tablespoons of a good shrimp paste, I think you can purchase a bottle from groceries. I used here the one my “Nanay” (grandmom) made for me. I believe it took me about 15 minutes or less to cook this fried rice. Pair it with your main course like pork adobo or roasted pork ribs makes a fantastic meal.
I adopted this recipe from a Thai dish I tasted and adjusted it a little. I’m sure you will like this version of mine plus you get to use your left-over rice, nothing gets wasted and everyone’s happy. Even happier after they try this 🙂
prep time:less than 15 minutes / good for 2-3 pax
3 tbsp bagoong (shrimp paste) – but you can add some more if you desire 🙂
3 tbsp oil
2 cloves garlic, minced
2 eggs (scrambled and fried then cut into strips)
3 cups day-old rice
1 tsp soy sauce
salt/pepper to taste (optional)
Begin, by heating the oil in a frying pan.
Add garlic, and fry until golden brown.
Put the bagoong (shrimp paste) and let it simmer a little then add the left-over rice.
Mix the rice and bagoong, marry them with flavors while adding a teaspoon of soy sauce.
lastly, bring in the strips of fried egg. add pepper/salt as you like.
I’m sharing more family recipes, yep tried, proven and tasted recipes. there’s more to come so please like and follow my page.
So, here’s one family favorite (actually 🙂 we have a lot of favorites) the Filipino version of Beef steak. I used round steak cut thinly for this dish. And of course with vegetable side dish as I always do.
what you need:
2 small pcs calamansi
1/2 kilo lean beef, sliced thinly
1 cup water
3 tbsp soysauce
oil for frying
1 large onion cut into rings
2 cloves garlic, minced
salt & pepper
serves about 4
45 mins prep time
marinate meat with salt & pepper for at least 15 minutes
saute the garlic, pan fry the beef until slightly brown.
add water, cover and simmer for 30 minutes until meat is tender.
stir in soy sauce, then add onions.
(optional) you can also add 1 tbsp of brown sugar if you like
when meat is already soft and tender, squeeze calamansi before removing from heat.
I was introduced to the world of food way before I can remember. My grandmother who raised me up cooks the best homemade meals ever. And my classmates before would remember the yummy packed lunch prepped by my ‘ ‘Nanay’ (mother) dear. They were delighted as I share some with them. So now i have my own family, beloved recipes are passed down to me. And of course i have to tweak some ingredients and modernized the menus. The results are delicious, validated by full and happy tummies of my loved ones. I’m planning to post the recipes soon so please keep in touch.