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.
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!