Shrimp paste, or bagoong, is a typical ingredient of Southeast Asian cooking and the local bagoong is found in many of our dishes. Although some people are a bit turned off by its appearance and smell, bagoong’s distinct flavor brings a savory punch to any Pinoy recipe. I love pork binagoongan, and this recipe came about when I dated someone who, due to religious reasons, could not have pork in his diet. So I replaced the pork with chicken and added a few other things to make it my own.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serving size: 4 people
• ¼ kilo boneless, skinless chicken breast, cut into chunks or strips
• 3 cloves garlic, minced
• 1 small red onion, chopped
• Handful of green beans, roughly sliced
• Bagoong, to taste (start with one teaspoon and build up from there)
• Pepper, to taste
• 2 Tablespoons honey, more if needed
• Handful of fresh cilantro, divided in two
• Saute garlic and onions in olive oil for about 5 minutes or until soft but not toasted.
• Add chicken and cook for about 5 minutes or so or until cooked through.
• Add beans, bagoong and pepper. Make sure to coat everything in bagoong.
• Add honey, then toss. Taste and make adjustments if needed.
• Throw in half the fresh cilantro and mix. Transfer to a serving dish and garnish with more fresh cilantro.
• Serve with hot white rice.
You might also like: Tuyo fried rice.