Thursday, 18 November 2010

Bagoong and Pusit Recipes - time for smelly dishes

I woke up at 1 am to cook Pork Binagoongan (Pork sauteed in shrimp paste) because that's the only time the neighbors are sleeping. They will not bother to complain and report me to the superintendent. After 30 minutes, my dish is finished and the apartment smelled like shrimp paste LOL. For those who miss Filipino dishes, try to cook them at home even if the house smells - Langhap Sarap yun, YUMMY!

Here's some of the recipes of the smelly dishes I cooked:

Pork Binagoongan


2 lbs Pork, cubed
1 tbsp Garlic, minced
5 tbsp vinegar
1 cup onion, chopped
1 cup tomato, chopped
1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced *
1/2 cup shrimp paste (*no need for chili,I used Barrio Fiesta Sauteed Shrimp Paste, Spicy)
3-5 pcs dried bay leaves
1 tbsp whole pepper corn
24 ounces water
salt and pepper


1. In a pot, pour-in the water and bring to a boil
2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender
3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside
4. In a separate pan, saute the garlic, onion, tomato
5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)
6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
7. Add the chili and simmer for 3 minutes
8. Add salt and pepper to taste
9. Serve hot. Share and Enjoy!

Filipino Adobong Pusit or squid in adobo sauce, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour, especially when fresh chillies are added.
Serves 2 to 3 persons
Preparation and Cooking time: 30 to 45 mins

3/4 kilo Small sized Pusit (Squid)
1 1/2 tsp. salt
1 small bay leaf
1/4 tsp. pepper
3-4 cloves garlic, minced
1/3 cup vinegar
1 tsp. sugar
1/4 cup water
3 tbsp. cooking oil
1 small onion, thinly sliced
2 pcs. Cayenne Chili sliced (optional)

1. Pull out head, tentacles, innards and transparent ribs from the body of the squid.
2. Cut off tentacles just above the eyes and discard innards and transparent ribs.
3. Wash and drain bodies and tentacles.
4. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf.
5. Marinate squids in this mixture for 1 hour. Drain. Save marinade
6. Saute onions in hot oil.
7. Add drained squids, saute until the juices evaporates (about 10-12 minutes).
8. Strain marinade, add to sauted squids.
9. Let simmer for about 15 minutes.
10. Serve Hot with Rice.

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