Binagoongang Talong @Home
My dear friends Tess and William decided to bottle their delicious bagoong. Let me tell you, it is so delsih! They had to stop production to take care of family matters in the province, but hopefully soon, they wil be back in Manila and SOBEL’s BAGOONG will be back in the market.
Will, who is a good chef has amazing Filipino dishes up his sleeves. I asked him to cook his famous binagoongang talong for us at home so could document it for my blog. So here goes… Hope you try this at home, it’s so good!
Here we go….
Tomato sauce, Tomato paste, Eggplants, Green chilies
Shallow fry the eggplants until golden. Tessa and Will excited to give us a taste of their fave dish.
Once golden, set aside and drain on paper towels. Finish frying the rest of the eggplants.
Tessa taking down notes for the proportions used in this dish. The hardest part in making a recipe is jotting down the proportions. William, like me… don’t measure stuff. This is good to keep the quality the same every time. Thanks Tessa. 😀
In the same skillet, remove most of the oil and leave about 2 Tbsp of oil. Saute garlic until lightly golden making sure not to burn it as this will become bitter. Add as much or as little bagoong as you wish. we used 1/4 cup. Saute for about 2 minutes and add chopped tomatoes and tomato paste.
Continue to cook tomato and bagoong mixture until soft. Add tomato sauce and green chilies and stir to combine. Allow to simmer for about 10 minutes. Add eggplant and serve. Sooooo delish!
Look at that yummy goodness! :O
Best served hot and with lots of rice. 😛 ENJOY!!!
SOBEL’S BINAGOONGANG TALONG (Eggplant with Shrimp Paste)
8 Eggplants, sliced
1 c tomato sauce
1 Tbsp tomato paste
2 green chilies, sliced
1 head garlic, minced
1 cup tomatoes, chopped
1/4 -1/2 cup Sobel’s Spicy Bagoong
oil for frying
“Food nourishes the body as God’s Word nourishes the soul”