Bagoong Rice with Bangus Tocino

Don’t let yourself be hungry with plain, boring meals! This dish is best for anyone with a wide range of appetite–and adventurous taste. Its rice is sauteed with shallots, garlic, and shrimp paste, giving a new dimension to your usual white rice.

It also has a variety of side dish like green mango, carrots, egg, and peanuts. Then to top them all, the sweet Bangus Tocino is added as the star of the meal!

Satisfy yourself or your loved ones. Try this recipe!

Bagoong Rice with Bangus Tocino

Ingredients

1 pack Sarangani Bay Bangus Tocino

3 tablespoons cooking oil

 

Bagoong Rice

2 tablespoons cooking oil

¼ cup shallots, diced

2 tablespoons garlic, minced

2 tablespoons shrimp paste

1 tablespoon palm sugar or light brown sugar

1 teaspoon lime juice

2 cups cooked rice

 

Garnish

¼ cup sliced green mango

¼ cup shredded carrots

2 eggs beaten and friend

2 tablespoons fried peanuts

 

Dipping Sauce

½ cup water

2 tablespoons sugar

1 teaspoon chili flakes

1 tablespoon chopped shallots

2 teaspoons lime juice or white vinegar

1 tablespoon chopped fresh coriander

Procedure

Heat cooking oil in a pan, saute shallots, garlic and shrimp paste. Add palm sugar and lime juice. Stir in rice. Cook until well heated thru.

Thaw out Bangus Tocino. Heat oil and fry until done.

Heat water and add sugar until dissolved. Allow to cool. Add chili flakes, shallots, lime juice and coriander.

To assemble: arrange on a plate rice, fried tocino, egg, mangoes, carrots and peanuts. Serve with dipping sauce on the side.