Ingredients with Measurements:
- 1/2 cup bagoong isda (fermented fish paste)
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, julienned
- 2 tomatoes, chopped
- 1 eggplant, sliced
- 1 bitter gourd, seeded and sliced
- 1/2 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom.
2. Add the onion, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
3. Add the chopped tomatoes and stir-fry for another 1-2 minutes until they start to soften.
4. Add the sliced eggplant and bitter gourd. Stir-fry for 2-3 minutes until they start to brown.
5. Add the bagoong isda and water. Stir-fry for 5-7 minutes until the vegetables are cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 8g
- Carbohydrates: 19g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Bagoong isda can be substituted with bagoong alamang (shrimp paste) or soy sauce for a vegetarian version.
- Eggplant and bitter gourd can be substituted with other vegetables like green beans, bell peppers, or zucchini.
Variations:
- Add sliced pork or chicken for a meatier version.
- Add sliced chili peppers for a spicier version.
- Use different types of bagoong isda for different flavors.
Tips and tricks:
- Soak the bitter gourd in salt water for 10-15 minutes to remove some of the bitterness.
- Use a non-stick wok or skillet to prevent the vegetables from sticking to the bottom.
- Stir-fry the vegetables in batches if your wok or skillet is not large enough to prevent overcrowding.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Grilled or fried fish
Suggested side dishes:
- Grilled or steamed vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the sauce is too salty, add a little bit of sugar or honey to balance the flavors.
- If the vegetables are too dry, add a little bit more water or vegetable broth.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Cook the vegetables until they are fully cooked through to prevent any foodborne illnesses.
Food history:
- Bagoong isda is a popular condiment in Filipino cuisine, made by fermenting fish with salt.
Flavor profiles:
- Salty, savory, umami
Serving suggestions:
- Serve hot with steamed rice and grilled or fried fish.
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Region: Philippine