Ingredients with Measurements:
- 1/2 cup bagoóng terong (eggplant shrimp paste)
- 1 small squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups water
- 1 cup coconut milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 green chili pepper, sliced (optional)
- 1/4 cup chopped scallions (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until fragrant.
3. Add the bagoóng terong and stir until well combined with the onion and garlic.
4. Add the diced squash and water. Bring to a boil and then reduce heat to a simmer.
5. Cook until the squash is tender, about 15-20 minutes.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Add the coconut milk and stir until well combined.
8. Season with salt and pepper to taste.
9. If desired, add sliced green chili pepper for some heat.
10. Serve hot, garnished with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 170
Fat: 14g
Carbohydrates: 10g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- Bagoóng terong can be substituted with regular bagoóng alamang (shrimp paste).
- Squash can be substituted with pumpkin or sweet potato.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add cooked shrimp or fish to the soup for a seafood twist.
- Use chicken or vegetable broth instead of water for added flavor.
- Add other vegetables such as spinach or kale for a more nutritious soup.
Tips and tricks:
- Be sure to rinse the bagoóng terong before using to remove excess salt.
- To make the soup creamier, use a full-fat coconut milk.
- Adjust the amount of bagoóng terong to your liking, as it can be quite salty.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped scallions.
Garnishes:
Chopped scallions, sliced green chili pepper, or a drizzle of coconut milk.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Grilled or roasted vegetables, a side salad, or a light appetizer such as spring rolls.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or coconut milk to dilute the bagoóng terong.
Food safety advice:
Be sure to cook the soup until the squash is tender and the soup is heated through to prevent any foodborne illnesses.
Food history:
Bagoóng terong is a popular condiment in Filipino cuisine, made from fermented shrimp and eggplant.
Flavor profiles:
This soup is savory, slightly sweet, and creamy with a hint of saltiness from the bagoóng terong.
Serving suggestions:
Serve the soup as a starter or as a light meal on its own.
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Region: Philippine