Mushroom ‘Bagoong’

Mushroom ‘Bagoong’

Hello Everyone! We’re taking a little detour on our Flavours of Southeast Asia. My initial plan for the year is to go down the list of Southeast Asian countries alphabetically, but since April is a special month for Amcarmen’s Kitchen, I thought it would be fitting to travel through my home country, the Philippines.

Yes I am aware that it’s only Tuesday, those who have been following me for a long time now know that my regular posting schedule is every Wednesday night (GMT+8), but I decided that I would make a separate post for this recipe, leading up the the main recipe I have originally planned for tomorrow. The reason is because the recipe that I will be sharing tonight can be used as a base for many other Filipino dishes, or as a condiment to other savoury dishes.

Mushroom ‘Bagoong’

I don’t think the word ‘bagoong’ even has a direct English translation to it. Rather, the term refers to a condiment local to the Philippines that is partially or completely made of either fermented fish (bagoong isda), krill, or shrimp paste (bagoong alamang) with salt.

The recipe that I will be sharing tonight uses neither fish nor shrimp, instead mushrooms for a vegan-friendly alternative. I first came across mushroom ‘bagoong’ when I was browsing around in an artisanal market about a year ago. I didn’t buy a jar of it though at that time only because I had no idea what I would make/do with it, but I did think that it was an interesting alternative to the bagoong we’re used to here in the Philippines. It wasn’t until I decided to make the dish that I will be sharing tomorrow night, that I also decided to attempt making mushroom ‘bagoong’ as an accompaniment to that dish.

Mushroom ‘Bagoong’ Ingredients

PREP TIME 5-10 MINS | COOKING TIME 15-20 MINS | MAKES 1 CUP

INGREDIENTS

  • 100g fresh oyster mushrooms, minced
  • 2-3 garlic cloves, finely minced
  • 2 red bird’s eye chillies, finely minced (optional)
  • 1 small red onion, finely minced
  • 1/2 cup white miso paste
  • 2 & 1/2 tbsp white granulated sugar
  • 2 tbsp cooking oil
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp grated ginger

METHOD

  1. Add cooking oil in a medium-sized pan over medium-high heat. Once hot, sauté the garlic until golden brown and fragrant, about 30 seconds. Follow with the onions and cook for a further 30 seconds before adding the grated ginger and chillies, total 1 and a half to 2 minutes.
  2. Add the minced mushrooms and continue to cook for about 3 to 4 minutes before adding the sugar and then miso paste into the mushroom mixture. Mix until well combined and continue to cook for another 3 to 4 minutes.
  3. Taste and adjust according to your liking.

Add more sugar if you want it a little sweeter, or more chillies if you want a spicier kick. At this point, I added both dark and light soy sauce a tablespoon at a time for added umami flavours and for colour as well.

  1. Cook further, a total of 15 to 20 minutes, until the mushrooms are completely cooked through. Turn the heat off and set aside to cool down before storing in a jar and keeping it tightly sealed.
  2. Refrigerate until ready to use, and can be stored for up to 3 months!

Mushroom ‘Bagoong’

Use for dishes such as pinakbet for a completely vegan alternative to using shrimp bagoong, or as a condiment for other dishes. Enjoy!

BON APPÉTIT

– Ally xx

myTaste.com

Oxtail Kare-Kare

Oxtail Kare-Kare

Hello Everyone! So I was just browsing through all the posts I’ve uploaded since I got into a regular uploading schedule and I realised that I actually haven’t posted a savoury dish in a while. I’ve been posting about cakes, cookies, and muffins these past few months! The last savoury dish that I blogged about was back in October with The Ultimate Brekkie (for those who have not seen it, click on it and prepare to drool, seriously).

Today’s recipe is a little different, or may be different to some of my readers/viewers. It is one of my most favourite dishes of all time, and only because my mom used to make it on a regular-enough basis to always have this orgasmic sensation with every bite. It may not suit the taste buds for many I feel, but seriously, every person I’ve made this for, well okay 3 people, loved it so much that they’ve even gone and tried to make it for themselves!

There are a few things to cover in this recipe that many may not know about, so I’ll start of with what even is Kare-Kare. Pronounced kah-reh kah-reh, it is a traditional Philippine stew flavoured with ground roasted peanuts or peanut butter, onions, and garlic; creamy, rich, and thick. Traditionally, a palayok (clay cooking pot) is used to cook this dish and it is also used as the serving pot. Typical meats that make the base for this stew include oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe, rarely goat or chicken. Besides the meat, vegetables are also cooked with the stew and these include a range of (but are not limited to): eggplant, Chinese cabbage (or other leafy greens), long beans, okra (lady fingers), daikon, etc. – usually equaling or exceeding the amount of meat in the dish. The overall dish is then coloured (and flavoured) with annatto seeds, which is extracted by add the seeds in oil or water. Since I didn’t have some in handy, I just left them out – I feel like it didn’t have a significant effect to the overall flavour of the dish.

This dish is often served and eaten with shrimp paste known in a Philippines as bagoong (pronounced ba-go-ong). Sometimes it is spiced with chilli, or sautéed with garlic, onions, tomatoes, and sprinkled with calamansi (small round lime) juice. Bagoong paste varies in appearance, flavour, and spiciness depending on the type. Pink and salty bagoong is marketed as “fresh”, and is essentially the shrimp-salt mixture left to marinate for a few days. I sautéed a whole jar of shrimp paste and only used about a generous tablespoon of it on the side for this dish. The rest I put back into the jar and into the freezer until for later use. There are many other dishes that you can make with the sautéed shrimp paste and it may pop up in my blog a few more times!

I cooked up this dish for our supposed International (Asian) Feast Night that we had been planning for a while. I say “supposed” because instead of having food from 5 different Asian Cuisines, we ended up only having 3 and it turned out to also be Lydia’s farewell dinner. Basically Lydia cooked a dish from China, Vidhya from India, and me from the Philippines. Jialing (who did not show up by the way because she had a staff dinner) was supposed to make a dish from Malaysia, and Marissa, who already went on holiday, was supposed to make a Vietnamese dish. I was seriously so tired that night, I mean first of all, I had just come back from my Outback trip and only felt the tiredness after returning back. Secondly, I worked from 9am-5pm that day, and when I got home, I straightaway went into the kitchen to cook. I was SO tired that I actually seriously fell asleep at the table after dinner, during dessert. Talk about an induced food coma!

So for this night, which by the way happened about 3 days after I got back from the Red Centre, I decided to make my famous Oxtail Kare-kare. I also made a chicken version for Vidhya because the only meat she eats is chicken (and fish). I’ve never actually tried the dish with chicken before; it turned out okay but in my honest opinion, it wasn’t as flavourful as the Oxtail. I have made this dish in the past as well where I used pork hock/leg, pork shoulder, beef shank or gravy beef, and my mom made it a few times with beef tripe – all these cuts of meat work perfectly well with the dish. Some butchers sell oxtail either whole or cut. If your local butcher happens to seek them whole, just kindly ask them to cut it into rounds for you, that’s what I did. I remember as a little kid that I would always love the bigger cuts because they had more meat in them… Until someone ruined it for me saying that “the bigger the cut, the closer it is to its bum!”

Oxtail Kare-Kare Ingredients

PREP TIME 10 MINS | COOKING TIME 1 HOUR 45 MINS | SERVES 4-6

INGREDIENTS

For the stew

  • 1kg oxtail, cut into rounds
  • 2 cups beef stock
  • 5 dried bay leaves
  • 3 garlic cloves, crushed then minced
  • 1 large onion, halved and then sliced
  • 1 tbsp crunchy peanut butter (a very generous tablespoon)
  • 1 tsp rock salt
  • 1 tsp whole black peppercorns
  • Ground salt and pepper
  • Buk Choy, separated
  • Eggplant, sliced diagonally
  • Long beans, cut into 1-inch long strings
  • Okra (lady fingers), whole and then sliced later once cooked

For the sautéed shrimp paste

  • 345g bagoong alamang (shrimp paste)
  • 3 garlic cloves, crushed then minced
  • 2 large tomatoes, diced
  • 1 large onion, halved and then sliced
  • 1 tbsp sugar

METHOD

  1.  Add the oxtail, bay leaves, rock salt and whole peppercorns to a large pot with about a litre of water, or enough to submerge the meat. Boil for about 1 to 1 and a half hours until tender. If you are using a pressure cooker (which I don’t have), 30-35 minutes should do the trick! Once the meat is tender, remove from the heat and set aside. Do not throw away the stock.
  2. While your meat is tenderising, move onto sautéing the shrimp paste. Heat oil in a medium-sized frying pan and sauté garlic and onions until fragrant. Add the tomatoes in and sauté until they have softened. Add the shrimp paste in and give it a good mix. Add in the sugar and let it simmer for about 5 minutes. Turn the heat off and set aside. You may need to heat it up again before serving.
  3. Heat oil over medium-high heat in another pot and sauté the garlic and onions until fragrant. Add the the oxtails, season with ground salt and pepper, and give it a good stir. Add the peanut butter to two cups of the stock and stir until the peanut butter has softened. Add the peanut butter mix to the oxtail and bring the heat to low. Let it simmer for about 8-10 minutes. If you want your stew to be less creamy and thick, add more stock to your liking.
  4. Meanwhile, bring a medium pot of salted water to a boil and cook your vegetables for no longer than 5 minutes. Drain and transfer the cooked vegetables to your oxtail stew just before serving. Serve hot with sautéed shrimp paste and enjoy!

Oxtail Kare-Kare

BON APPÉTIT

– Ally xx

myTaste.com