Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups button mushrooms, sliced
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cups cooked binangkal
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, turmeric, cumin, coriander, black pepper, cinnamon, cardamom, nutmeg, and cloves and cook for 1 minute.
4. Add the mushrooms and cook until softened, about 5 minutes.
5. Add the vegetable broth, tomato paste, soy sauce, and brown sugar and stir to combine.
6. Add the cooked binangkal and stir to combine.
7. Cook until the binangkal is heated through, about 5 minutes.
8. Stir in the cilantro and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 9g
Carbohydrates: 33g
Protein: 9g
Substitutions for Ingredients:
- Vegetable oil: canola oil, olive oil, or coconut oil
- Onion: shallot or leek
- Garlic: garlic powder
- Vegetable broth: chicken broth or beef broth
- Tomato paste: tomato sauce
- Soy sauce: tamari or coconut aminos
- Brown sugar: honey or maple syrup
- Cilantro: parsley or basil
Variations:
- Add 1/2 cup of diced bell peppers to the skillet with the mushrooms.
- Substitute the binangkal with cooked rice or quinoa.
- Add 1/2 cup of diced carrots to the skillet with the mushrooms.
Tips and Tricks:
- Make sure to cook the mushrooms until they are softened before adding the other ingredients.
- If the mixture is too dry, add a little more vegetable broth.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the binangkal with mushrooms in a bowl with a side of steamed vegetables or a salad.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh parsley
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Steamed vegetables
- Salad
- Rice
Suggested Side Dishes:
- Roasted vegetables
- Sauteed greens
- Baked sweet potatoes
Troubleshooting Advice:
- If the mixture is too dry, add a little more vegetable broth.
- If the mixture is too wet, cook for a few more minutes until the liquid has reduced.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until warmed through.
Food History:
Binangkal is a traditional Filipino dish made with glutinous rice and coconut milk. It is usually served as a snack or dessert.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the brown sugar. The spices add a warm and earthy flavor.
Serving Suggestions:
Serve the binangkal with mushrooms in a bowl with a side of steamed vegetables or a salad.
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Region: Philippine