Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into rounds
- 1/2 cup bagoóng (shrimp paste)
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1/2 cup water
- 2 tablespoons cooking oil
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix together bagoóng, vinegar, soy sauce, brown sugar, garlic, onion, and bay leaves. Set aside.
2. Heat oil in a pan over medium heat. Add eggplant and cook until lightly browned. Remove from the pan and set aside.
3. In the same pan, pour the bagoóng mixture and water. Bring to a boil then reduce heat to low. Simmer for 5 minutes.
4. Add the eggplant back to the pan and continue to simmer for another 5 minutes or until the sauce has thickened.
5. Serve hot with steamed rice.
15 minutes preparation time, 15 minutes cooking time
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 22g
- Protein: 6g
- Sodium: 1600mg
Substitutions for ingredients:
- Shrimp paste can be substituted with fish sauce.
- Brown sugar can be substituted with white sugar or honey.
- Eggplant can be substituted with other vegetables like okra or string beans.
Variations:
- Add sliced pork or chicken for a meatier version.
- Use coconut vinegar for a different flavor.
- Add chili peppers for a spicy kick.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Adjust the amount of sugar and vinegar to your preferred taste.
- Use a non-stick pan to prevent the eggplant from sticking.
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 stove over low heat.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Fresh salad
Troubleshooting advice:
- If the sauce is too salty, add more sugar and vinegar to balance the flavors.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
- Bagoóng is a traditional Filipino condiment made from fermented fish or shrimp.
Flavor profiles:
- Salty, sweet, and tangy
Serving suggestions:
- Serve as a main dish with steamed rice.
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Region: Philippine