Ingredients with Measurements:
- 1 cup bagoóng monamon (fermented fish paste)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1/2 teaspoon black pepper
- 2 tablespoons cooking oil
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, combine bagoóng monamon, vinegar, soy sauce, water, and brown sugar. Mix well and set aside.
2. In a pan, heat cooking oil over medium heat. Add garlic and onion. Sauté until fragrant and onion is translucent.
3. Add the bagoóng monamon mixture to the pan. Mix well.
4. Add bay leaves and black pepper. Stir and bring to a boil.
5. Lower the heat and let it simmer for 10-15 minutes or until the sauce thickens.
6. Serve hot with steamed rice.
15-20 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 256
- Fat: 14g
- Carbohydrates: 22g
- Protein: 11g
- Sodium: 3215mg
- Sugar: 14g
Substitutions for ingredients:
- Bagoóng monamon can be substituted with bagoóng alamang (shrimp paste).
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add sliced chili peppers for a spicy kick.
- Add sliced tomatoes for a tangy flavor.
Tips and tricks:
- Use a non-stick pan to prevent the bagoóng monamon from sticking to the bottom.
- Adjust the amount of sugar according to your preference.
- This dish tastes better when reheated the next day.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced green onions or chopped cilantro.
Pairings:
- This dish pairs well with grilled or fried fish.
Suggested side dishes:
- Serve with a side of steamed vegetables like broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too salty, add more water or sugar to balance the flavor.
Food safety advice:
- Make sure to cook the bagoóng monamon adobo thoroughly to prevent foodborne illnesses.
Food history:
- Bagoóng monamon adobo is a traditional Filipino dish that originated from the northern region of the Philippines.
Flavor profiles:
- Salty, sweet, and tangy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
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Region: Philippine