I remember disliking this dish when my mother used to cook it for us. Honestly, beans sauteed in bagoong (shrimp paste) with coconut milk wasn't my thing when I was young and probably sounds weird! But now I can truly appreciate it and actually falling in love with it. After all its our taste buds maturing too as we get older. I’ve been wanting to cook this dish. I never thought about it before for getting me interested in this very auspicious and innocent dish. This dish was quite simple to make. if you love vegetable with coconut milk, here is the recipe.
Ingredients:
500g string beans
150g pork belly, cut into strip
2 tbsp barrio fiesta sauteed shrimp paste or bagoong (regular)
1 medium onion, chopped
3 garlic cloves, crushed and minced
1½ cup coconut milk
2 tbsp fish sauce
1-2 tbsp vegetable oil
salt and msg for seasoning
Preparation:
Ingredients:
500g string beans
150g pork belly, cut into strip
2 tbsp barrio fiesta sauteed shrimp paste or bagoong (regular)
1 medium onion, chopped
3 garlic cloves, crushed and minced
1½ cup coconut milk
2 tbsp fish sauce
1-2 tbsp vegetable oil
salt and msg for seasoning
Preparation:
1. Taking off the ends of the beans then cut into 2 inches lengthwise. Rinse the beans well, shake to remove excess water.
2. Heat the oil in the vegetable copper pan or any deep pan. Add pork and stir fry for about 5 minutes or just cook through.
3. Saute garlic and onion until fragrant.
4. Add shrimp paste and fish sauce, stir well together with garlic, onion and pork.
5. Add the beans, stir frying for a few minutes or until they are coated with oil and shrimp paste.
6. Pour in coconut milk and stir gently.
7. Cover and simmer over medium heat until beans are half cooked or tender.
8. Season with salt and a little bit of msg, if desired to adjust seasoning. Simmer for another few minutes or until they reach the texture you desire. Serve with steamed rice!
