Ingredients with Measurements:
- 1/2 cup bagoong isda (fermented fish paste)
- 1 large eggplant, sliced into 1-inch pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 cup water
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the onion and garlic and sauté until fragrant.
3. Add the tomatoes and cook until they are soft and mushy.
4. Add the bagoong isda and stir well.
5. Add the eggplant and water and bring to a boil.
6. Lower the heat and let the stew simmer for 15-20 minutes or until the eggplant is tender.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 6g
Substitutions for ingredients:
- If bagoong isda is not available, you can use bagoong alamang (shrimp paste) instead.
- You can also use other vegetables such as okra, bitter melon, or squash.
Variations:
- You can add shrimp, pork, or chicken to the stew for added protein.
- You can also add coconut milk for a creamier texture.
Tips and tricks:
- Make sure to rinse the bagoong isda before using to remove excess salt.
- To reduce the saltiness of the stew, you can soak the eggplant in water for 10-15 minutes before cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in a bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Grilled or fried fish
Troubleshooting advice:
- If the stew is too salty, you can add more water or dilute it with coconut milk.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
- Bagoong isda is a popular condiment in Filipino cuisine and is made by fermenting fish with salt.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Philippine