- Munch and Gulps
- “Munch” (to chew or eat audibly or with pleasure) and “Gulps” (to swallow rapidly in large amounts). A blog that sprung out of two sisters' passion for food. A compilation of food trips, food finds, recipes and other information akin to food. Be it high end or street food. Be it home-cooked or chef-made. Be it eaten hot or cold. Be it eaten cooked or raw. Let’s list and hunt for ingredients..let’s chop, slice, dice, mince, julliene..let’s boil, marinate, poach, bland..let’s stir-fry, barbecue, deep fry, bake..let’s plate and decorate..let’s mix, blend, squeeze and concoct. Let’s share recipes and other food information. Let’s Munch and Gulp..Bon Appetit and Cheers! =]
Monday, February 15, 2010
Aubergine in Sauteed Shrimp paste
This is a very simple but delicious Filipino side dish mostly paired with fried fish. Shrimp paste or Bagoong is a common dip or sauce in the Philippines with a myriad of versions (using shrimp, fish or even shellfsh) from different provinces.
WHAT YOU’LL NEED:
3 tbsps. olive oil
1 onion, sliced
1 aubergine (eggplant), cubed
2 cloves garlic, crushed
shrimp paste or Bagoong
freshly ground black pepper
Heat the olive oil in a preheated wok. Add the garlic and shrimp/fish paste to the wok and stir for 3 minutes. Add the onion and aubergine to the wok and stir fry for 5 minutes, or until the aubergine is a bit tender. Season with freshly ground black pepper.
If you want to serve this as a vegetarian main meal, add cubed tofu (bean curd) to the wok.
Bon Appetit and Cheers! =]