Originally posted by lebrick
View Post
Announcement
Collapse
No announcement yet.
Pinoy Lang
Collapse
-
Originally posted by lebrick View Posti heard led can really cook well..
thanks for the tip. will try it myself. i am the designated cook in our house as my wife is not as talented as my in-laws.
less salty though. so you have to use more.
salt is to preserve the bagoong in the bottle. it's not needed to be that salty.
what my pops does is buy a few bottles. strain the salt out and gisa it in a wok all at once then put it back in the bottles. he always whines cause me or my sisters steal bottles every time we visit!
bomb with green manga and sincamas.
Comment
-
Originally posted by baCCaT View Postgarlic is really the game changer when it comes to shrimp paste flavor.
oh and i forgot sugar.
lebrick after you strain the salt out.
gisa it with garlic, small pork, ginger and a little sugar.
low heat and short time. don't burn it. cook the pork and stuff first. add bagoong last and you just mix it around. don't overcook it.
Comment
-
Originally posted by baCCaT View Postgarlic is really the game changer when it comes to shrimp paste flavor.Originally posted by Left Hook Tua View Postyeah with bagoong you wanna taste the shrimp and a lil pork, ginger, garlic or even add chile. you don't taste salt.
oh and i forgot sugar.
lebrick after you strain the salt out.
gisa it with garlic, small pork, ginger and a little sugar.
low heat and short time. don't burn it. cook the pork and stuff first. add bagoong last and you just mix it around. don't overcook it.
i'll have to try this on weekend.
Comment
-
-
-
Comment