Tocino and bagoong rice

Posted by Cat Ramos

I finally got my Twitter feed up and running, and I have a shoutbox/chatboard now — see the sidebar! 🙂 not sure if the shoutbox is a good idea or not, but whatever.

Anyway, on to the main topic of this post…I think that the bagoong (sauteed shrimp paste) is much maligned. Sure, it stinks so much and the taste may be an acquired taste for most. But the taste is not so bad. Recently, my teammates and I brought our boss to Bacolod Chicken Inasal since we wanted an alternative to our usual inihaw and inasal place (JT’s Manukan, of course!). We ordered their bagoong rice, which I really love. One bowl serves 3-4 people…and my sister and I can finish the entire thing 😉 I was waiting for the boss’ reaction. He tasted it and asked what it was called. Then he said “it’s good, I like it”. Score!

Whenever I have tocino at home, I now make bagoong rice to go with it, instead of the usual garlic fried rice. I have a couple of bottles of bagoong at home (regular and sweet) — for when I get cravings for green mangoes. Yes, I know it sounds like pregnancy cravings, but again I am not pregnant. I just love green mangoes so much 🙂

I highly recommend ordering the bagoong rice at Bacolod Chicken Inasal. I swear, it is one of the best.

This is a very simple recipe for bagoong rice and makes 3-4 servings.

You will need:

  • 3 cups cooked rice (leftover rice much better)
  • 3-4 tablespoons bagoong (I used Barrio Fiesta)
  • 5 cloves garlic, crushed
  • oil
  • 2 eggs, beaten
  • 2 large tomatoes, chopped
  • Tocino, cooked
  • Green mangoes, sliced into strips (optional)
  • Cucumber, sliced into rounds (optional)

Let’s cook!

1. In a frying pan, heat oil and cook the eggs. Cut into strips once cool.
2. Heat oil and saute garlic but do not let it burn. Add the bagoong and stir for 5 minutes.
3. Add the rice and mix thoroughly. Remove from pan.
4. Arrange nicely on a plate!

I had thought of bringing this as my lunch for work, but my bagoong rice never makes it to the next day 🙂


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