Tuesday, October 11, 2011

#324_Sauteed Tomatoes with Eggs

Ginisang Kamatis na may Bagoong na Alamang at Itlog

I can probably call this "Binagoongang Kamatis with Eggs" too
since it has some bagoong na alamang or shrimp paste in it
just like Binagoongang

This stuff is really good specially when paired with pork chops or fried tuyo or tinapa or even by itself on top of rice. I have a friend who enjoys hers on a piece of toasted bread or as a filling for pan de sal....palaman sa tinapay. I have yet to try that.

The only negative part of cooking this dish is that it makes my whole house stinky because of the pungent smell of bagoong even with the air purifier on, lit candles and exhaust fan on and windows open. This time I have a new discovery which helps get rid of the smell a little bit. In addition to the above mentioned tricks, I had a simmering pot of water with cinnamon sticks and orange peel on the stove right next to the wok I'm cooking this dish on. Although this trick doesn't completely take out the pungent smell, it helps a little.
To my non-Filipino readers, I hope this doesn't keep you from trying this dish because it is only during the cooking process that the bagoong somehow emits its aromatic, savory and pungent smell. After it has been cooked it doesn't smell at all any more.

Ginisang Kamatis na may Itlog at Binagoongang Baboy,
super good with Garlic Fried Rice

Here's the recipe for the
Sauteed Tomatoes with Bagoong na Alamang and Eggs

The following ingredients are just guesstimate.

For 5 lbs. ripe tomatoes, you'll need:
1 head garlic, minced
1 large onion, chopped finely
Canola Oil
1/3 cup Bagoong na alamang (shrimp paste)
5 eggs, lightly beaten

1) Peel skin off the tomatoes, then cut in half across. Squeeze out the juice and the seeds then chop them up.
2) In a large skillet, heat some oil
3) Lightly brown the garlic
4) Add the onions and continue to saute until they're translucent
5) Stir in the chopped tomatoes and continue to saute. Let simmer, stirring occasionally, for about 3o to 45 minutes until the the liquid has reduced to almost dry.
6) Stir in the bagoong until well blended.

7) Gradually pour in the eggs while continually stirring to avoid the eggs to set before it is thoroughly blended with the tomato mixture. Continue to simmer, stirring constantly until the mixture becomes thick and the eggs are fully cooked, about 10 minutes.


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