Binagaoongan is the filipino term used when a dish is simmered in bagaoong. Bagaoong is a commonly used filipino condiment made of shrimps. This results in a salty paste that tastes similar to fish sauce.
This is a dish that Amour’s sister in law Michelle makes for the family. Amour usually only likes eggplants as baba ganoush (eggplant dip) but she loves this dish! It’s delicious to the max!
1 x whole chicken breast sliced
2 x medium eggplants sliced (1/2 inch thick)
1/2 x can tomato (diced)
5 x roma tomato (quartered)
1 x red onion (peeled and quartered)
1 tablespoon cooked bagaoong
– On a medium heat fry eggplant slices with a little oil. Fry all slices in batches until all are softened. Remove from pan
– Fry the tomatoes and onions again with a little oil. Soften then remove from pan
– Leave a few tomatoes in the pan then add the chicken. Fry the slices a little so the meat just turns white on either side. Like the eggplant do this in batches as you don’t want to overcook it
– While the chicken is cooking cut the eggplant slices in half with scissors
– Add to the pan all of the chicken, tomatoes, onion and canned tomatoes. Cover and let it cook on medium heat for around 5 minutes. Don’t let it get too watery if it starts to just remove the lid
– Add bagaoong and stir it through. Allow the dish to bubble away for a while untouched. What you want is for the dish to dry up a little so that it isn’t watery
– When it’s a little dry add the eggplant and turn down to a low heat. Only cook for a further 3-5 minutes. Otherwise the eggplant loses it’s flavour
– Taste if it needs more saltiness. If it needs more add bagaoong a little at a time, stir then taste. Just remember a little goes a long way!
Please try this dish and let us know how you go with it. For all the pinoys out there – do you have a binagaoongan dishes that you would like to share with us? We’d love to try it 🙂
Take care, until next time…keep restyling!