KareKare and Bagoong (with vegan version)

Yesterday, we attended a Christmas party at my friend Maddy’s place. It was a potluck dinner.

After days of searching for what food to bring for the potluck, I finally decided to go for KareKare. It was quite a challenge for me because it was my first try to cook KareKare, and I needed to prepare two versions, not only of the KareKare but also of the bagoong, because Maddy is vegan.

For the KareKare, there are lots of recipes that you can find in the internet. I used Mama Sita KareKare mix, instructions can be found at the back of the pack. Only difference is I separated cooking the veggies from the pork.

 

Thanks to funkyveggiemama.com, the veggie bagoong was a hit!:)

Vegetarian Bagoong

Ingredients:

1/2 Kilo of Carrots
A small can of black salted Tausi beans
A small can of yellow salted Tausi beans
half a garlic
1 onion

Procedure:

Mash the yellow and black Tausi beans and saute it with the chopped garlic and onions. Grate the carrots. Make sure to make fine because what you want to do is imitate the texture of Bagoong. Add the carrots in the pan and wallah! You’re done!

 

I was supposed to make the bagoong alamang also, but I realized only on Saturday that I need to ferment the shrimps for 1-2 months. Since I also had no time to buy from Lucky Plaza (the “Filipino mall” which is located on Orchard Rd), I ended up bringing the fish bagoong which I found in the fridge.

Anyhow, I still want to try making the bagoong alamang.

Bagoong Alamang

Ingredients (shrimp paste):

1 cup rock salt
3 cups shrimp fry
4 cloves garlic, minced

Procedure:

  • Clean shrimp fry by removing any debris (read as small fishes or clams that may have inadvertently been included).
  • In a bowl, place shrimp fries and rock salt.
  • Mix well (hint: the best way to mix it is with your hands, wear plastic gloves if you hate the clinging smell.
  • Transfer mixture into a tightly sealed plastic or glass container. Don’t fill the container to the brim. Leave some air space to allow it to properly ferment.
  • Keep in a cool and dry place, away from direct sunlight for 1-2 months. You can even store it for a longer period of time.
  • Serve as is with a dash of lemon, dayap or kalamansi, or you can also cook it (see directions below).

If you desire to serve it cooked, here are the ingredients:

1 cup shrimp paste
2-3 tablespoons canola oil
4 cloves garlic, minced
1 medium-sized onion, minced
about 2 inches ginger, minced
1 tablespoon vinegar
2 tablespoons or more (if you prefer it to be sweet) brown sugar
Directions:
  • Heat oil in a saucepan.
  • Sauté garlic, ginger and onion.
  • Add fish or shrimp paste. Cook at low heat for 5 minutes. *If you are cooking fish paste then you are already done. Serve and enjoy.
  • Add sugar and mix well.
  • Add  vinegar and leave untouched for 5 minutes.
  • Stir a little and remove from heat.

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